Wines with increased lignan content by the addition of lignan extracts

Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm and Milan Houška
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Josef Balík: Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic
Pavel Híc: Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic
Jana Kulichová: Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic
Pavla Novotná: Food Research Institute Prague, Prague, Czech Republic
Jan Tříska: Global Change Research Centre, Czech Academy of Sciences, České Budějovice, Czech Republic$2
Naděžda Vrchotová: Global Change Research Centre, Czech Academy of Sciences, České Budějovice, Czech Republic$2
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 5, 439-444

Abstract: Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

Keywords: enrichment of white and red wines; 7-hydroxymatairesinol; alpha-conidendrin; antioxidant activity; total polyphenol content; 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:5:id:575-2015-cjfs

DOI: 10.17221/575/2015-CJFS

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