Modulating a wine profile via an innovative use of vine-shoots

Abstract

The chemical composition of vine-shoots is characterised by oenological compounds with high added value, which could contribute to the sensory profile of wines. In this study, toasted vine-shoots from two varieties were used in two different formats, granules and chips, and added to wine at different winemaking stages. The results show that oenological additives in the form of vine-shoots can modulate the chemical composition of wines, and therefore their quality, by enhancing their varietal and woody aromas; thus connecting viticulture and oenology and creating a new concept: circular viticulture.