Wines with Increased Lignan Content by the Addition of Lignan Extracts

0465138 - ÚVGZ 2017 RIV CZ eng J - Článek v odborném periodiku
Balík, J. - Híc, P. - Kulichová, J. - Novotná, P. - Tříska, Jan - Vrchotová, Naděžda - Strohalm, J. - Houška, M.
Wines with Increased Lignan Content by the Addition of Lignan Extracts.
Czech Journal of Food Sciences. Roč. 34, č. 5 (2016), s. 439-444. ISSN 1212-1800. E-ISSN 1805-9317
Grant CEP: GA MZe QJ1210258
Výzkumná infrastruktura: CzeCOS II - 90061
Institucionální podpora: RVO:67179843
Klíčová slova: enrichment of white and red wines * 7-hydroxymatairesinol * alpha-conidendrin * antioxidant activity * total polyphenol content * sensory evaluation
Kód oboru RIV: GM - Potravinářství
Impakt faktor: 0.787, rok: 2016

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.
Trvalý link: http://hdl.handle.net/11104/0263828