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Global phenolic compositions and color parameters of Malbec and Bonarda wines, obtained by applying different vine-shoot treatments during winemaking. Different letters for each variety indicate significant differences between treatments (Tukey's HSD test, p < 0.05). C, control; CHWT, untoasted vine-shoot chips; CHT, toasted vine-shoot chips; TPP, total polymeric pigments.
Source publication
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 to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wi...
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... terms of global phenolics, Malbec wines responded differentially to the presence of vine-shoots ( Figure 1). The application of toasted material (CHT) caused a decrease in the tannin and anthocyanin content in wines, compared to the control, due to adsorption phenomena and greater contact surface (for the same dose) compared to untoasted chips (CHWT) [31]. ...
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... polymeric pigments result from the summation of small polymeric pigments (SPP; including pyranoanthocyanins and flavanol-anthocyanin ethyl-bridged adducts that cannot precipitate proteins and are resistant to SO 2 bleaching) and large polymeric pigments (LPP; covalent adducts between tannins and anthocyanins, of relatively high molecular weight, which can precipitate proteins and are resistant to SO 2 bleaching) [33]. Accordingly, the total polymeric content (TPP) of Malbec wines made with CHT was lower, but not significant (p = 0.052), compared to wines from the C and CHWT treatment groups (Figure 1). LPP formation followed the trend observed regarding the tannin and anthocyanin content in wines (data not shown). ...
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... further understanding of the color composition of wines, samples were analyzed using CIELAB color space. Figure 1 shows the results for the quantitative (C* ab and L*) and qualitative (h ab ) parameters in Malbec wines after fermentation-maceration with vineshoots. It was found that the color of CHT wines was less vivid, lighter (lowest C* ab ), and showed a slight decrease of violet hues, given a marked decrease of a* and b* values. ...
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... expected, a negative correlation was observed between L* and C* ab , but there were no significant differences for the L* parameter among the treatments studied. In summary, these results can be explained by the higher levels of phenolic compounds, especially anthocyanins and polymeric pigments, in the C and CHWT wines (Figure 1). ...
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... the present study, the greatest color difference values (∆E* ab ) were found between the C and CHT wines (mean 6 CIELAB units) and the least differences between the CHWT and CHT wines (mean 4 units), although in all cases they were visually distinguished (Figure 2). In contrast, Bonarda wines obtained by different treatments showed a similar behavior (Figure 1), without changes in total tannins, anthocyanins, or polymeric pigments (SPP and LPP). This tendency coincides with results published by other authors when applying vineshoot chips during Cencibel winemaking [15]. ...
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... identified compounds were detected in all of the wines studied. Figure S1 shows the results obtained in Malbec and Bonarda wines grouped by families. For Malbec samples, the simple glucosides represented the highest proportion of all anthocyanins (65.1%), followed by acetylglucosides (14.8%), cinnamoylglucosides (9.8%), and pyranoanthocyanins (8.5%), in accordance with previous results obtained by the research group for the same cultivar [35,38]. ...
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... both matrices (Malbec and Bonarda wines), the anthocyanin composition evaluated by HPLC-DAD for all the treatments applied ( Figure S1) showed a similar trend to the overall amount quantified by spectrophotometry (Figure 1). However, there were no statistically significant differences between them for the individual compounds identified and quantified (p > 0.05). ...
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... both matrices (Malbec and Bonarda wines), the anthocyanin composition evaluated by HPLC-DAD for all the treatments applied ( Figure S1) showed a similar trend to the overall amount quantified by spectrophotometry (Figure 1). However, there were no statistically significant differences between them for the individual compounds identified and quantified (p > 0.05). ...
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... decline of violet hues (>h ab ) and the shift to red-orange hues in all the wines during aging could be related to the decrease of anthocyanins and the increase of SPP (Figure 5), related to orange tones [48]. Assessing the impact of vine-shoots on the final color of Malbec wines, an opposite trend was observed to that found during vinification (Figure 1). The color of CHWT wines throughout the entire aging process was slightly lighter (lowest C* ab ), with a small but not significant increase of violet hues (<h ab ) compared to C and CHT wines (Figures 4 and 5). ...
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... were no overlaps among the treatments at any of the three times at which the FP was performed, indicating these wines were significantly different from each other. At 1M ( Figure 8A1,A2), the scores of the MFA suggest that wines aging with vine-shoot chips (CHWT and CHT) were more intense in aroma. The judges also cited descriptors such as fullness, wood, coffee, and toasted. ...
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... wines were perceived as fruity, bitter, and also acidic, possibly due to the higher level of volatile acidity since there were no differences in pH or titratable acidity compared with the other treatments ( Table 2). The sensory profile of the wines remained fairly constant after 2M ( Figure 8B1,B2). Despite this, new descriptors appeared for the vine-shoot chip-aged wines. ...
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... new attributes were chocolate, smoke, spicy, dark fruit, and rubber. At 4M ( Figure 8C1,C2), descriptors associated with woods like smoke, chocolate, spicy, toasted, and more astringency characterized the CHT wines, while CHWT wines were perceived as having more of a jam aroma. As in the previous aging stages, control wines were still associated with fruit. ...
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... descriptors to Malbec were observed throughout the aging period, showing clear differences between treatments. At 1M ( Figure 9A1,A2), the control wines were perceived as fruity and jam-like. As in Malbec wines, treatments with the addition of vine-shoot chips (CHWT, CHT) were related to descriptors such as wood, smoke, toasted, chocolate, fullness, and astringency. ...
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... wines were clearly perceived with more color intensity in contrast to CIELAB parameters and ∆E* ab (Figures 6 and 7). After two months of aging ( Figure 9B1,B2), the coffee, spicy, and bitter attributes appeared in CHT wines, while CHWT samples were characterized by the rubber descriptor and more astringency. Towards the end of the study ( Figure 9C1,C2), the control wines were perceived as fruity, containing dark fruits, and jam-like, while the behavior of wines treated with vine-shoots chips was similar to that found previously. ...
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... two months of aging ( Figure 9B1,B2), the coffee, spicy, and bitter attributes appeared in CHT wines, while CHWT samples were characterized by the rubber descriptor and more astringency. Towards the end of the study ( Figure 9C1,C2), the control wines were perceived as fruity, containing dark fruits, and jam-like, while the behavior of wines treated with vine-shoots chips was similar to that found previously. Only the presence of the floral attribute in CHWT wines is highlighted. ...
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Citations
... Vine pruning residues could be repurposed as raw materials for biofuels, the production of activated carbon or other industrial materials [14], and the extraction of valuable bioactive compounds [10,11,16]. Like so, recent studies focusing on the revalorization of vine canes have reported their use as potential alternatives to oak treatment aids during the aging of wines [19][20][21][22][23][24][25]. In this regard, it has been demonstrated that toasting conditions play a significant role in the release of valuable compounds from the vine canes to the wine [17][18][19]. ...
... In this regard, it has been demonstrated that toasting conditions play a significant role in the release of valuable compounds from the vine canes to the wine [17][18][19]. Like so, other aspects such as wood format or vine cultivar have also been shown to produce different outcomes when treating wines with vine canes [19][20][21][22][23][24][25]. ...
... Color difference (ΔE* ab ) between the red wine samples was calculated as the Euclidean distance between two points in the L*, a*, b* three-dimensional space, as reported by Fanzone et al. (2021) [25]. Wine hue (or tonality) was calculated as the ratio of the absorption of light between 420 nm (violet) and 520 nm (green) [34]. ...
Grape production generates a significant amount of pruning waste that could be repurposed for different applications. Recently, the use of pruning canes as potential additives to enhance wine quality has been proposed and studied, but further research is needed to better understand their effects. Therefore, the aim of this study was to characterize some of the physicochemical properties of Cabernet Sauvignon grapevine canes, and to assess the impact of their maceration in red wine, using different formats (i.e., powder, granules, and discs) and toasting levels (i.e., low and high). The results show that the canes analyzed are rich in phenolics such as trans-ε-viniferin and trans-resveratrol (i.e., 30.1 ± 0.2 and 5.3 ± 0.1 mg/g extract respectively), and that their maceration in red wine, produced variable outcomes depending mainly on the format employed. For instance, treatments with powder vine canes led to a reduction in total phenolics (−19.4 %), antioxidant capacity (−14.9 %), total anthocyanins (−19.5 %), and catechins (−9.5 %), compared to the untreated control. Instead, granules and discs produced no significant variation when compared to untreated or oak treated samples, after 24 days of maceration. Given that the cane format employed significantly influences the phenolic composition of the wines, future studies could explore the mechanisms behind these differing effects, as well as the sensorial implications of these changes.
... with Italy (50.3 mhl), France (44.2 mhl), and Spain (33.0 mhl) being the largest wine producers in Europe and the world (OIV, 2022). However, the practice of viticulture and the winemaking industry generates a large amount of waste, known as by-products, which include vine shoots (Fanzone et al., 2021), grape pomace (Jin et al., 2021), grape stalks (Troilo et al., 2021), and wine lees (Contreras et al., 2022). ...
... (w/w) of lignin (David et al., 2019;Senila et al., 2020). The annual global production of vine shoots is estimated at about 1À4 tons per hectare (Fanzone et al., 2021). Considering that the global vineyard area was approximately 7.3 million hectares in 2020, this can result in 7.3 to 29.2 million tons of vine shoot waste per year (OIV, 2022). ...
... The emergence of new aging technology using wood chips has prompted extensive research on wines aged in barrels compared to those with added oak chips [15][16][17][18]. These comparative studies extend beyond barrel aging and encompass other techniques, including oak staves [19], vine-shoots [20,21], and micro-oxygenation [22]. A brief mention of micro-oxygenation is warranted, as aging in barrels facilitates the gradual incorporation of oxygen, significantly influencing the development of phenolic compounds and color stabilization [22]. ...
The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, and type of toasting of the oak chips are critical parameters affecting the quality of the wine’s aroma. In this study, we focus on wines from Agiorgitiko variety and explore the impact of oak chip maturation on both volatile composition and sensory profile. By analyzing volatile compounds of wine aroma using GC-MS/MS and conducting descriptive sensory analysis, we investigate the effects of three different oak chip toasting levels, three dosages, and three aging periods. Our findings reveal that almost all wines aged with oak chips exhibit higher ester concentrations compared to the control. Notably, heavily toasted oak chips contribute to the sensory attribute of smoky aroma, while medium oak chips are associated with the sensory attribute of barrel aroma. This study provides valuable data for winemakers to determine the most suitable application for their product.
... Regarding these innovate techniques, the use of toasted vine-shoots as oenological additives (known as SEGs) represents a revolution in the sector. The oenological potential of this wood has been extensively proven thanks to numerous factors studied, among which are aspects related to the wood itself, such as fragment size and toasting level, as well as others related to the winemaking process, such as dosage, contact time, timing of addition, wine variety, and the combination with different extraction techniques [1][2][3][4][5][6]. In all cases, the results indicate a significant exchange of phenolic and volatile compounds from the SEGs to the wines, also promoting tannin evolution, and, therefore, influencing the chemical and sensorial profile of the final wines. ...
The effects of SEGs (“Shoot from vines—Enological—Granule”) on winemaking within the same variety are well established. However, the interaction of different SEG varieties combined with micro-oxygenation (MOX) and its subsequent evolution in the bottle has not been investigated to date. In this work, Tempranillo wines were treated with two doses of SEGs from Tempranillo and Cabernet Sauvignon (12 and 24 g/L) and subjected to two fixed MOX doses (LOTR, 6.24 mg/L·month, and HOTR, 11.91 mg/L·month). After that, the wines were bottled, and their chemical composition and sensory profile were analysed after 3 and 6 months. Although no clear trend directly associated with the use of MOX was observed, in terms of chemical composition, wines showed an evolution in their chemical profile over time, with compounds such as vanillin increasing as more oxygen was added. Regarding their sensorial profile, the wines were more rounded after 6 months that in bottling, where SEGs or toasted descriptors, studied at the taste phase, were slightly more intense with the low SEG dose and HOTR combination.
... Vine-shoots, known as SEGs (a term derived from the combination of 'shoot', 'enological,' and 'granules'), have been proposed as enological additives to differentiate wines. 1,2 To establish guidelines regarding their use, multiple studies have considered variables such as storage time after pruning to increase the content of high-value compounds, 3 toasting conditions, 4 chemical composition, 5-8 toxicity, 5 dosage, and time at which the SEGs are added, 1,2,[9][10][11][12] and sensory impact. 1,2,9 Oak wood has been used to add complexity to wines. ...
... 1,2 To establish guidelines regarding their use, multiple studies have considered variables such as storage time after pruning to increase the content of high-value compounds, 3 toasting conditions, 4 chemical composition, 5-8 toxicity, 5 dosage, and time at which the SEGs are added, 1,2,[9][10][11][12] and sensory impact. 1,2,9 Oak wood has been used to add complexity to wines. Contact modifies and improves the wines' chemical and sensorial composition. ...
... The largest reduction in anthocyanins was observed for wines treated with the higher SEG dose (24 g L −1 ). [9][10][11] This decrease is attributed to the surface adsorption of wood SEGs and the loss of monomeric anthocyanins, which may occur due to the formation of new stable pigments. The absence of hydrolysable tannins in SEGs, in comparison with other enological woods, could facilitate the initial loss of protection of these compounds. ...
BACKGROUND
Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.
RESULTS
Tempranillo wines were treated with SEGs at two doses (12 and 24 g L−1) after malolactic fermentation at two fixed micro‐oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L⁻¹·month⁻¹ of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L⁻¹·month⁻¹ of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygen for wines treated with 12 g L⁻¹. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG‐MOX treatments.
CONCLUSION
The SEG‐MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG‐MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
... Furthermore, it is important to note that burning also contributes to the release of CO 2 , increasing the impacts of climate change [61]. Emerging alternatives for using this material include solid biofuels, pulp paper manufacturing, active carbon production like biochar, the cultivation of edible fungi, the development of industrial materials, and the extraction of bioactive compounds [10,50,[62][63][64][65][66]. ...
Winemaking is one of the most relevant socio-economic activities in the world, particularly in countries such as Portugal, generating substantial amounts of by-products across its various phases. Managing these by-products presents significant environmental, ecological, and economic challenges. Vermicomposting, the use of earthworms to process and transform organic wastes into nutrient-rich end-products, provides a viable alternative for waste management within the wine sector. This bioprocess also produces vermicompost that enhances soil health and fosters optimal conditions for plant growth, thereby promoting resilient and sustainable viticulture practices. This review explores the various by-products produced by the vine and wine industry, highlighting the potential of vermicomposting. Remarkably, grape marc, the primary solid waste of the winemaking process, has been the most commonly vermicomposted material. In contrast, other vineyard and wine cellar by-products have been comparatively underutilized and understudied in this context. However, we hypothesize that all vine and wine industry by-products have vermicomposting potential, allowing for the production of fertilizers and soil amendments. This approach aligns with the principles of the circular economy, ensuring that all materials stemming from viticulture and wine production are valued and reused, thereby contributing to enhanced sustainability and the preservation of resources like soil.
... Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters. 2 chestnut, acacia or cherry, have also been tested to improve wine quality [25][26][27][28]. Moreover, the use of toasted vine-shoot (Vitis vinifera L.) chips, one of the most abundant viticultural wastes from vinification and ageing processes, have been tested during last years in order to improve the phenolic and volatile composition of wine [29][30][31][32]. This application is in an experimental phase. ...
... In particular, the TPC of I wine, decreased after 28 days of contact with chips, compared to 7 days of contact, with a similar value than wine U + I. The reduction of phenolic fraction could be correlated to the adsorption/precipitation of these compounds, mainly anthocyanins, onto the chips, as reported in previous studies [28,32]. Although to a lesser extent, wine C also suffered a decrease in TPC and A during the storage time. ...
... In general, the increase of T value indicated the shift to orange tone, which determine the brick-red colour typical of aged wines [55]. The increase of T in wine added with toasted vine-shoot chips was in agreement with previous studies in which red wines were aged with chips of different wood origins [28,32,56]. These changes in colour characteristics can be linked to the reduction in the content of free anthocyanins responsible for the red colour, and to several extractable wood components able to react with anthocyanins to form more stable polymeric complexes contributing to the improvement and stabilization of colour [28,57,58]. ...
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo). Three treatments were investigated: a) control wine untreated; b) wine with toasted vine-shoot chips (10 g/L); c) wine with toasted vine-shoot chips (10 g/L) and treated by ultrasound. Wines were analysed after 7, 14, 21, and 28 days. The application of ultrasound combined with vine-shoot chips promoted tannin evolution, thereby accelerating the ageing process of wine. The chips addition decreased the total anthocyanins content and increased the stilbenes (trans-resveratrol and trans-piceid) and wood-related aromas (i.e., furfural, 5-methylfurfural) concentration. Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters.
... Bağ budama atıklarından elde edilen sürgün parçalarının şarap kalitesini artırmak amacıyla kullanıldığı çalışmalar da mevcuttur [30,31,45]. ...
Bağcılık hem ülkemiz hem de dünya için önemli bir tarım koludur. Bağcılıkta yapılan kültürel uygulamalardan biri de budamadır. Bir kış budamasında bir ha bağ alanından yaklaşık 3 ton budama artığı alındığı düşünüldüğünde, dünyada 20.850.000 ton ve ülkemizde ise 1.200.000 ton bağ budama artığı elde edilebilmektedir. Bağ budama artıkları hâlihazırda bağda ve/veya evlerde yakılmaktadır. Fakat başta kış budamasından elde edilen odunlaşmış dallar olmak üzere yaz budamasından elde edilen taze sürgünler, yapraklar ve seyreltme amacıyla uzaklaştırılmış salkımlar da atık bağ ürünü olarak çeşitli alanlarda kullanılmak üzere önem kazanmaktadır. Bu anlamda çeşitli araştırmacılar tarafından çeşitli alanlarda yürütülen çok sayıda çalışmalar mevcuttur; bağ budama atıkları aşılı/aşısız asma fidanı üretiminde, salamura yaprak üretiminde, yemek yapımında, hayvan beslenmesinde, gıda katkı maddesi ve nutrasötik ürünlerin geliştirilmesinde, sağlık alanında, kozmetik malzemesi üretiminde, enerji üretiminde, sunta üretiminde, kompozit malzeme üretiminde, kâğıt üretiminde, yapıştırıcı/tutkal yapımında, biyoplastik üretiminde, biyoetanol üretiminde, aktif karbon üretiminde, atık su temizliğinde, biyosürfaktan üretiminde, tarımsal uygulamalarda kullanılmasına yönelik çalışmalarda yer almaktadır. Görüldüğü gibi bağ budama atıkları da üzüm gibi bir bağcılık ürünü olarak değerlendirilmektedir. Bundan dolayı, bağ budama atıklarının değerlendirilmesine yönelik araştırmalara değinilen bu çalışma, yeni araştırmalar için fikirler sunmayı amaçlamakta ve böylece tarımsal atıklardan en uygun bir biçimde yararlanılmasını hedeflemektedir. ABSTRACT Viticulture is an important agricultural branch for both our country and the world. One of the cultural practices in viticulture is pruning. Considering that approximately 3 tons pruning residue is taken from one-hectare vineyard area in a winter pruning, in the world 20.850.000 tons and also in our country 1.200.000 tons residue can be obtained. Vineyard pruning residue is currently burned in vineyards and/or houses. However especially lignified braches obtained from winter pruning and also obtained from summer pruning fresh shoots, leaves and removed clusters with aiming cluster thinning are getting importance to be used in various fields as a vineyard product in nowadays. In this sense, there are many studies carried out by various researchers in various fields; vineyard pruning waste takes place in the studies including usage of the waste in health field, in grafted/ungrafted. As can be seen, vineyard pruning waste is also considered as a viticulture product like grapes. Therefore, this study which refers to the researches on the evaluation of vineyard pruning wastes, aims to present ideas for new researches and thus aims to make the most appropriate usage of agricultural wastes.
... Nevertheless, similar to other enological tools, the use of vine shoots as an enological additive is a complex process dependent not only on the chemical composition but also on the interaction of various factors, such as the effect of fragment size, toasting treatment, dosage, contact length, and time of addition. 5,10,11 Vine shoots toasted fragments prepared as enological additives, called SEGs (a term derived from 'shoot from vines-enologicalgranule'), contribute a high complexity to wine due to an exchange between the chemical compounds of wood and wine. ...
... In fact, the effect of using vine shoots as an enological additive on the chemical composition of wines has been studied in Airén white wines and in Tempranillo, Malbec, and Bonarda red wines, 1,11,12 the results of which have proved a greater differentiation of the compounds involved in the sensory profile of wines. ...
... This differentiation may be a consequence of both the transfer of phenolic and volatile compounds by the vine shoots to the wine 1,11 and the absorption of some of these compounds by the vine shoots from wine, which has recently been proposed by Cebrián-Tarancón et al. 12 These authors observed a decrease in the anthocyanin and other compounds of wine that they attributed to vine shoots absorption, which increased with contact time and a higher dose of vine shoots. These results are in agreement with previous studies for oak wood, 13 where the sorption was clearly dependent on the surface of wood in contact with the wine or, in terms of volatile compounds, the influence of particle size on the wood-wine sorption equilibrium. ...
BACKGROUND
Pruned vine shoots prepared as toasted fragments (SEGs) have recently been proposed as enological additives capable of producing differentiated quality wines. In this work, the composition of phenolic and volatile compounds of SEGs, before and after contact with wines, has been studied.
RESULTS
SEGs from Tempranillo and Cabernet Sauvignon were used, which were kept in contact for 30 days with red wines made with the same varieties. Phenolic compounds were the ones with the highest sorption in SEGs, but a variety‐dependent behavior was observed in anthocyanins and flavonols, with an increase in some malvidin derivatives only in Tempranillo wine and an increase in (−)‐epicatechin in SEGs and Cabernet Sauvignon wine. trans‐Resveratrol was transferred from SEGs to wine but also increased in SEGs regardless of the variety used. The volatile compounds that were most retained in SEGs were phenylethyl alcohol and ethyl lactate, but in lower proportions than the phenolic compounds and without important changes in wines.
CONCLUSION
The high content of phenolic compounds in SEGs after their use as enological additives suggests that they could be considered as a source of anthocyanins and as raw materials for phenolic compounds with recognized antioxidant properties. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
... Fig. 4 shows the results obtained in wine samples grouped by families. The simple glucosides represented the highest proportion of all anthocyanins (2018, mean 69.1%; 2019, mean 62.5%), followed by acetylglucosides (2018, mean 12.2%; 2019, mean 13.1%), cinnamoylglucosides (2018, mean 9.8%; 2019, mean 12.3%), and pyranoanthocyanins (2018, mean 7.7%; 2019, mean 10.1%), in accordance with previous results obtained by our research group for the same cultivar (Fanzone et al., 2021). ...
Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely applied in other foods. Stems addition (S) during vinification can be a sustainable technology for phenolic and aroma contribution without additional cost. Therefore, this study aimed to evaluate the combined effect of MW application with stem additions in different conditions, before fermentation, on the chemical composition of Bonarda wines. During two consecutive vintages (2018 and 2019), the experimental design consisted of ten treatments (two factors) by triplicate. Two maceration strategies (Factor 1) were applied [control (C), and microwaved-assisted extraction after grape crushing (MW; 2450 MHz, 7600 W, 45–50 °C)], combined with five stem-contact conditions (Factor 2) [control without stems (WS), 50% stems addition (S50), 50% stems addition + MW of the stems (S50MW; 2450 MHz, 7600 W, 60 °C), 100% stems addition (S100), 100% stems addition + MW (S100MW)]. Wines were analyzed for basic chemistry, phenolic composition and color parameters, polysaccharides, and aroma profiles. The 2018 wines showed higher pH and lower volatile acidity with stem additions and MW application in both matrices (grapes and stems). Stem additions increased tannin content by >55% (S100) and by >25% for the other treatments; while MW, mostly in the 2018 season, consistently improved phenolic extraction and polymeric pigments formation, enhancing wine color (greater saturation) and intensifying violet hue. The behavior observed in 2019 was similar, with a more marked effect of MW on wine color (C*ab and polymeric pigments). Likewise, combined strategies increased polysaccharides extraction and modified the volatile profile of wines. The reported results are promising and are considered the first advance in the knowledge of the impact of the proposed combined strategies on the chemical composition of red wines.
