Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines

The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable oak fragments widely employed enology. This work analyzes feasibility applying vine-shoot chips during winemaking aging Malbec Bonarda wines from Mendoza (Argentina) evaluates their chemical sensory impact. Toasted (CHT) untoasted (CHWT) obtained a vineyard were added grapes (Experiment A): C, control; CHWT, 12 g/L; CHT, g/L. Furthermore, same treatments applied (1M, 30 days; 2M, 60 4M, 120 days) finished under controlled conditions B). impact was different between varieties. For alone, CHT caused significant decrease tannins, anthocyanins, polymeric pigments, modification color. During aging, CHWT had an mainly at level, increasing wine’s complexity terms aromatic attributes mouthfeel. In conclusion, proposed technology simple economical tool red high organoleptic quality.