Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine

Postharvest pruning generates large amounts of vine-shoots (VSs) that are used as a domestic fuel or burned in the field, resulting release CO2 and NO2. Its use raw material for preparation activated carbons (ACs) turns VS into high added-value product. In this work, ACs have been prepared from by physical chemical activation. The discoloring deodorant capacity these has analyzed correlated with their physicochemical characteristics. We demonstrated excellent features to be fining agents wines. employed mitigate negative effects browning on white wine commodity well decrease presence unpleasant aromas (e.g., vinyl phenols), contributing solve an actual problem winemaking industry. suitability enology was tested cv. Pardina. physically samples exhibited higher remove polyphenolic compounds improved chromatic Principal Component Analysis (PCA) applied study ability aromas.