Czech J. Food Sci., 2016, 34(1):24-31 | DOI: 10.17221/232/2015-CJFS

Cross-correlation of quality parameters of musts and wines enriched with lignansFood Chemistry and Safety

Pavla Novotná1, Jan Tříska2, Pavel Híc3, Josef Balík3, Naděžda Vrchotová2, Jan Strohalm1, Milan Houška1
1 Food Research Institute Prague, Prague, Czech Republic
2 Global Change Research Centre, Academy of Sciences of the Czech Republic , České Budějovice, Czech Republic
3 Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic

Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several years and for storage times up to one year. Parameters included HMR concentration, antioxidant activities expressed as ferric reducing antioxidant power and 2,2-difenyl-1-picrylhydrazyl, total polyphenols, and sensory parameters, i.e. consumer acceptability. The main goal of this work was to study and provide relationships between the above mentioned quality parameters. We analysed cross-correlations of all these parameters and found statistically significant correlations between lignan concentration and consumer acceptability, which can be phrased as a warning against high lignan concentrations. The strongest correlations were found between antioxidant parameters and total polyphenol content that supports the antioxidative behaviour.

Keywords: hydroxymatairesinol (HMR); enrichment of must and wine; correlations; antioxidant activity; total polyphenol concentration; consumer acceptability

Published: February 29, 2016  Show citation

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Novotná P, Tříska J, Híc P, Balík J, Vrchotová N, Strohalm J, Houška M. Cross-correlation of quality parameters of musts and wines enriched with lignans. Czech J. Food Sci. 2016;34(1):24-31. doi: 10.17221/232/2015-CJFS.
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