Influence of ageing on changes in polyphenolic compounds in red wines

Irina Balga, Annamária Leskó, Márta Ladányi and Miklós Kállay
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Irina Balga: Department of Chemistry, Wine Chemistry and Winery, Food Science Institute, Eszterházy Károly College, Eger, Hungary
Annamária Leskó: Department of Oenology, Institute of Viticulture and Oenology and 3Department of Biometrics and Agricultural Informatics, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary
Miklós Kállay: Department of Oenology, Institute of Viticulture and Oenology and 3Department of Biometrics and Agricultural Informatics, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

Czech Journal of Food Sciences, 2014, vol. 32, issue 6, 563-569

Abstract: The phenolic compounds of wines were measured in two local cultivars - Blaufränkisch and Turán, and three worldwide known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experiment was carried out in a cool climate wine region in Eger in the vintage of 2009. We have investigated the profile of phenolic contents in new wines and in aged wines. We have compared these wines in two ageing stages. The content of total polyphenols, anthocyanin, leucoanthocyanin, catechin, the colour intensity and hue were evaluated by a spectrophotometer. Stilbenes (SB) were identified and quantified by HPLC. The content of SB in new wines ranged from 0.44 mg/l to 2.25 mg/l. In aged wines the SB ranged from 0.05 mg/l to 3.12 mg/l. These compounds were influenced significantly by ageing. The positive health effects and the quality attributes of polyphenols would be important to obtain more information about the quality of wines from the nutritional point of view and from the wine processing aspect.

Keywords: HPLC; local red wines; polyphenols; resveratrol; wine ageing (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:138-2014-cjfs

DOI: 10.17221/138/2014-CJFS

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