Vine-Shoots as Enological Additives. A Study of Acute Toxicity and Cytotoxicity

Abstract

Toasted vine-shoots have been recently proposed as enological additives that can be used to improve the sensorial profile of wines. However, the possible toxicity of this new winery practice has not been studied so far. The aim of this study was to evaluate the toxicity of Tempranillo, Cencibel, and Cabernet Sauvignon toasted vine-shoots when used in winemaking. First, vine-shoots were characterized in terms of minerals and phenolic and furan compounds, and then their acute toxicity and cytotoxicity were studied using Microtox® and the metabolic reduction of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays. High EC50 values were obtained when the Microtox® assay was applied to vine-shoot aqueous extracts, similar to the case of herbal infusions. When the MTT assay was used, a cell viability above 70% was observed in all the wines made with those vine-shoots, and an even greater viability was observed in the case of Cabernet Sauvignon. Therefore, it was concluded that those vine-shoots have no cytotoxic potential.