Czech J. Food Sci., 2016, 34(5):439-444 | DOI: 10.17221/575/2015-CJFS

Wines with increased lignan content by the addition of lignan extractsFood Technology and Economy, Engineering and Physical Properties

Josef Balík1, Pavel Híc1, Jana Kulichová1, Pavla Novotná2, Jan Tříska3, Naděžda Vrchotová3, Jan Strohalm2, Milan Houška2
1 Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic
2 Food Research Institute Prague, Prague, Czech Republic
3 Global Change Research Centre, Czech Academy of Sciences, České Budějovice, Czech Republic$2

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

Published: October 31, 2016  Show citation

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Balík J, Híc P, Kulichová J, Novotná P, Tříska J, Vrchotová N, et al.. Wines with increased lignan content by the addition of lignan extracts. Czech J. Food Sci. 2016;34(5):439-444. doi: 10.17221/575/2015-CJFS.
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