Wines with increased lignan content by the addition of lignan extracts
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...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2016-10-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201605-0008_wines-with-increased-lignan-content-by-the-addition-of-lignan-extracts.php |
| _version_ | 1797899655642611712 |
|---|---|
| author | Josef Balík Pavel Híc Jana Kulichová Pavla Novotná Jan Tříska Naděžda Vrchotová Jan Strohalm Milan Houška |
| author_facet | Josef Balík Pavel Híc Jana Kulichová Pavla Novotná Jan Tříska Naděžda Vrchotová Jan Strohalm Milan Houška |
| author_sort | Josef Balík |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:32:23Z |
| format | Article |
| id | doaj.art-1dbd68ce6d6d438a9d8d4917d2db64c3 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:23Z |
| publishDate | 2016-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-1dbd68ce6d6d438a9d8d4917d2db64c32023-02-23T03:28:20ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172016-10-0134543944410.17221/575/2015-CJFScjf-201605-0008Wines with increased lignan content by the addition of lignan extractsJosef Balík0Pavel Híc1Jana Kulichová2Pavla Novotná3Jan Tříska4Naděžda Vrchotová5Jan Strohalm6Milan Houška7Mendel University in Brno, Faculty of Horticulture, Lednice, Czech RepublicMendel University in Brno, Faculty of Horticulture, Lednice, Czech RepublicMendel University in Brno, Faculty of Horticulture, Lednice, Czech RepublicFood Research Institute Prague, Prague, Czech RepublicGlobal Change Research Centre, Czech Academy of Sciences, České Budějovice, Czech Republic$2Global Change Research Centre, Czech Academy of Sciences, České Budějovice, Czech Republic$2Food Research Institute Prague, Prague, Czech RepublicFood Research Institute Prague, Prague, Czech RepublicRed 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.https://cjfs.agriculturejournals.cz/artkey/cjf-201605-0008_wines-with-increased-lignan-content-by-the-addition-of-lignan-extracts.phpenrichment of white and red wines7-hydroxymatairesinolalpha-conidendrinantioxidant activitytotal polyphenol contentsensory evaluation |
| spellingShingle | Josef Balík Pavel Híc Jana Kulichová Pavla Novotná Jan Tříska Naděžda Vrchotová Jan Strohalm Milan Houška Wines with increased lignan content by the addition of lignan extracts Czech Journal of Food Sciences enrichment of white and red wines 7-hydroxymatairesinol alpha-conidendrin antioxidant activity total polyphenol content sensory evaluation |
| title | Wines with increased lignan content by the addition of lignan extracts |
| title_full | Wines with increased lignan content by the addition of lignan extracts |
| title_fullStr | Wines with increased lignan content by the addition of lignan extracts |
| title_full_unstemmed | Wines with increased lignan content by the addition of lignan extracts |
| title_short | Wines with increased lignan content by the addition of lignan extracts |
| title_sort | wines with increased lignan content by the addition of lignan extracts |
| topic | enrichment of white and red wines 7-hydroxymatairesinol alpha-conidendrin antioxidant activity total polyphenol content sensory evaluation |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201605-0008_wines-with-increased-lignan-content-by-the-addition-of-lignan-extracts.php |
| work_keys_str_mv | AT josefbalik wineswithincreasedlignancontentbytheadditionoflignanextracts AT pavelhic wineswithincreasedlignancontentbytheadditionoflignanextracts AT janakulichova wineswithincreasedlignancontentbytheadditionoflignanextracts AT pavlanovotna wineswithincreasedlignancontentbytheadditionoflignanextracts AT jantriska wineswithincreasedlignancontentbytheadditionoflignanextracts AT nadezdavrchotova wineswithincreasedlignancontentbytheadditionoflignanextracts AT janstrohalm wineswithincreasedlignancontentbytheadditionoflignanextracts AT milanhouska wineswithincreasedlignancontentbytheadditionoflignanextracts |