Fecha de publicación: -- Fuente: PubMed "wine" Food Chem. 2026 Oct 29;533(Pt 1):151782. doi: 10.1016/j.foodchem.2026.151782. Online ahead of print.ABSTRACTGrape stalks are a phenolic-rich winemaking by-product with potential antioxidant applications. This study evaluated the effects of grape stalk crude extract (CE), at 0.2 and 0.4 g/L, on the chemical, mineral, and sensory properties of Sauvignon Blanc, Chardonnay, and Chenin Blanc wines under SO2-treated and SO2-free conditions after 14 months of bottle ageing. CE addition significantly increased total phenolic content (TPC) and ABTS antioxidant capacity across all varieties. Although tannin concentrations declined during ageing, increases in TPC and antioxidant activity were maintained, suggesting structural rearrangement or depolymerisation of condensed tannins into lower-molecular-weight phenolics with enhanced reducing capacity. Mineral responses were variety-dependent and reflected matrix-specific redistribution. Sensory outcomes were strongly modulated by SO2 regime: in the absence of SO2, higher CE intensified bitterness, astringency, and browning, whereas SO2 presence preserved balance and varietal typicality. Therefore, grape stalk extract is a promising phenolic and antioxidant enrichment ingredient for white wines, although its application should complement appropriate SO2 management rather than serve as a direct substitute.PMID:42987635 | DOI:10.1016/j.foodchem.2026.151782