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A continuación se muestran las últimas novedades sobre investigaciones, eventos, actividades y descubrimientos que se llevan a cabo en el Instituto de Productos Naturales y Agrobiología.

Publicaciones recientes

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Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France

Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France

Although the definition of natural wine remains contested and still lacks official recognition, it can be broadly described as a wine made with organic or biodynamic grapes without oenological additives in the cellar and minimal intervention in all winemaking stages. Despite growing interest in natural wines, uncertainty prevails about their sensory and quality attributes among both consumers and experts. In light of this research gap, this study aims to determine, first, if there are specific sensory dimensions allowing to differentiate natural wine as a wine category from conventional wines; second, if this sensory dimension affects the perception of the quality; and third, to characterise the physicochemical differences in terms of basic oenological parameters between natural wines and their conventional counterparts. To do so, 24 red wines (12 self-defined as natural and 12 conventional wines) were sensory and chemically characterised. The sensory evaluation was first carried out by winemakers from Spain. It consisted of a descriptive task (labelled sorting task) followed by a quality evaluation under two conditions: with and without information regarding the production method. A second panel of French experts carried out the same quality assessment, also with and without information. The aim was to find out whether expectations existed linked to each type of wine and to explore potential cross-cultural effects. The results of the labelled sorting task showed that natural wines tended to be different from conventional wines, but the difference was not clear-cut. However, natural wines were perceived to be of lower quality than their conventional counterparts, both with and without the information provided, regardless of the origin of winemakers. Results of the chemical analysis showed that natural wines presented higher values for volatile and total acidity and turbidity, while they had lower values for total and free sulphur. The study points to the existence of sensory dimensions with an impact on overall quality associated with the production method.

Ballester, Jordi; Belascoin, Mirian; Gonzalez-Hernandez, Marivel; Parga-Dans, Eva; Alonso-González, Pablo; Sáenz-Navajas, María-Pilar.

OENO One, 58(1): 1-10 (2024)
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Antioxidant Metabolism Pathways in Vitamins, Polyphenols, and Selenium: Parallels and Divergences

Antioxidant Metabolism Pathways in Vitamins, Polyphenols, and Selenium: Parallels and Divergences

Free radicals (FRs) are unstable molecules that cause reactive stress (RS), an imbalance between reactive oxygen and nitrogen species in the body and its ability to neutralize them. These species are generated by both internal and external factors and can damage cellular lipids, proteins, and DNA. Antioxidants prevent or slow down the oxidation process by interrupting the transfer of electrons between substances and reactive agents. This is particularly important at the cellular level because oxidation reactions lead to the formation of FR and contribute to various diseases. As we age, RS accumulates and leads to organ dysfunction and age-related disorders. Polyphenols; vitamins A, C, and E; and selenoproteins possess antioxidant properties and may have a role in preventing and treating certain human diseases associated with RS. In this review, we explore the current evidence on the potential benefits of dietary supplementation and investigate the intricate connection between SIRT1, a crucial regulator of aging and longevity; the transcription factor NRF2; and polyphenols, vitamins, and selenium. Finally, we discuss the positive effects of antioxidant molecules, such as reducing RS, and their potential in slowing down several diseases.

Curieses Andrés, Celia María; Pérez de Lastra, José Manuel; Andrés Juan, Celia; Plou Gasca, Francisco José; Pérez-Lebeña, Eduardo.

International Journal of Molecular Sciences, 25(5), 2600: 1-39 (2024)
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El vino de tea de La Palma: Un patrimonio cultural alimentario

El vino de tea de La Palma: Un patrimonio cultural alimentario

El vino de tea, como parte del patrimonio y la cultura inmaterial de la isla de La Palma, constituye un fenómeno de la tradición vitivinícola insular único en el mundo. Esto se debe no solo a la singularidad de su elaboración y consumo, sino que este producto también presenta una composición, unas características organolépticas singulares. Por ello, el presente artículo aúna los diferentes procesos de investigación y los resultados alcanzados y analizados en las diferentes investigaciones realizadas en el marco de proyectos interdisciplinares enmarcados en temáticas variadas. Se emplearon varias técnicas, desde las entrevistas semiestructuradas hasta el análisis de compuestos volátiles. Los resultados muestran que la singularidad de la elaboración de este vino goza de siglos de tradición en el noroeste palmero. Al mismo tiempo que el vino de tea como producto vitivinícola posee una serie de compuestos volátiles específicos conferidos por la maceración en madera de tea.

Arocha Alonso, Francisco Nauzet; Parga-Dans, Eva ; Alonso-González, Pablo; Cumplido Mancera, Luis Francisco.

Anuario de Estudios Atlánticos (70), 070-004: 1-22 (2024)

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El blog del IPNA recoge artículos de divulgación sobre los diversos proyectos de investigación desarrollados en el centro, avances en la ciencia y otros temas de interés sobre cultura científica.