Maria Carmen Jimeno-Mendoza
Research Subjects
Maria Carmen Jimeno-Mendoza has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Blanca Martínez-Inda
Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
1 shared publication - Carmen Ancín-Azpilicueta
Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
1 shared publication - Irene Esparza
Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
1 shared publication - Jose Antonio Moler
Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
1 shared publication - María José Cimminelli
Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
1 shared publication - Nerea Jiménez-Moreno
Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
1 shared publication
Latest Publications
- Open Access
- 25 September 2020
- Published by MDPI AG in Biomolecules
- Vol. 10 (10) , 1369
Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants
SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.
- 25 September 2020
- Published by MDPI AG in Biomolecules
- Vol. 10 (10) , 1369
Open AccessReducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants
SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.