Effect of Different Gelling Agents on the Properties of Wine Jellies Prepared from Aromatic Grape Varieties

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F26%3A0198494" target="_blank" >RIV/00216305:26220/26:0198494 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2227-9717/13/6/1893" target="_blank" >https://www.mdpi.com/2227-9717/13/6/1893</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr13061893" target="_blank" >10.3390/pr13061893</a>

Result language

angličtina

Original language name

Effect of Different Gelling Agents on the Properties of Wine Jellies Prepared from Aromatic Grape Varieties

Original language description

Wine jelly is regarded as a delicacy in many countries and is commonly utilized in grande cuisine. Recently, its popularity has increased among consumers due to its dietary properties and the presence of health-promoting compounds such as antioxidants. Its natural origin and the ability to reflect local traditions and consumer preferences further enhance its appeal. This study aimed to compare the compositional and sensory characteristics of wine jellies prepared using three different gelling agents and four aromatic grape varieties, with the goal of preserving varietal aroma in the final products. White wines from P & aacute;lava and Moravian Muscat and red wines from Agni and Rosa were used. The selected gelling agents were agar, vegan gelatin, and traditional gelatin. Basic analytical parameters were assessed in both the wines and the resulting jellies. Sensory evaluation was conducted by trained panelists, assessing consistency, appearance (clarity), taste, and bouquet. Confectionery-grade jelly from red wines demonstrated the best consistency, while gelatin jellies from white wines showed superior clarity. Due to a preference for sweeter flavors, jellies from red wines were favored across all variants. The strongest varietal bouquet was observed in Moravian Muscat samples, irrespective of the gelling agent used. The optimal choice of gelling agent depends on the target quality attributes. Gelatin is preferred for firmness and clarity, while vegan gelatin is ideal for preserving aroma and achieving a balanced sensory profile.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

20400 - Chemical engineering

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Processes

ISSN

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e-ISSN

2227-9717

Volume of the periodical

13

Issue of the periodical within the volume

1893

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

1-14

UT code for WoS article

001515044900001

EID of the result in the Scopus database

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