Musts with an increased content of lignans from added spruce knot chips

Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm and Milan Houška
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Pavla Novotná: Food Research Institute Prague, Prague, Czech Republic
Jan Tříska: Global Change Research Centre, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic
Pavel Híc: Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Josef Balík: Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Naděžda Vrchotová: Global Change Research Centre, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic
Jan Strohalm: Food Research Institute Prague, Prague, Czech Republic
Milan Houška: Food Research Institute Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2016, vol. 34, issue 4, 318-324

Abstract: Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity. The analysis of variance allowed predicting which factors such as grape type, quantity of added wood chips, sugar addition, method of preservation, and storage time had the most significant influence on the analytical parameters (lignan content, antioxidant activity, and total polyphenol content). In all cases lignan content in the musts was significantly influenced by the addition of spruce wood chips. Total polyphenol content in the musts was significantly affected by the type of musts and by heat treatment (time of thermomaceration). Evaluation of must antimutagenicity showed that all samples, except the sample of white musts after thermomaceration without holding at temperature and without adding chips (10 g/20 kg mash), inhibited mutagenicity.

Keywords: enrichment of must; HMR; CONI; antioxidant activity determined by FRAP; total polyphenol concentration; sensory evaluation (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:478-2015-cjfs

DOI: 10.17221/478/2015-CJFS

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