Origin of Wine Lignans
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F21%3A43920391" target="_blank" >RIV/62156489:43510/21:43920391 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14310/21:00122677
Result on the web
<a href="https://doi.org/10.1007/s11130-021-00928-1" target="_blank" >https://doi.org/10.1007/s11130-021-00928-1</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s11130-021-00928-1" target="_blank" >10.1007/s11130-021-00928-1</a>
Alternative languages
Result language
angličtina
Original language name
Origin of Wine Lignans
Original language description
Plant lignans possess several properties benefcial for human health and therefore, increasing their contents in foods and beverages is desirable. One of the lignan sources in human diet is wine. To elucidate the origin of lignans contained in wine, LC-MS was used to analyze resinol-related lignans in must, seeds, stems, and wine prepared using stainless steel tanks, oak barrels, and Qvevri (clay vessel). White wines aged in stainless steel tanks contained signifcantly lower amounts of lignan aglycones (20-60 µg/L) than red and Qvevri wines (300-500 µg/L). Generally, white wines aged in stainless steel tanks contained only low amounts of isolariciresinol and matairesinol. Qvevri wines and red wine aged in stainless steel tank contained up to fve lignan compounds and in wine aged in oak barrel, six diferent lignans were identifed. Consistently, only low concentration of isolariciresinol has been found in must, whereas more lignan compounds have been found in grape seeds (isolariciresinol, secoisolariciresinol, and pinoresinol) and stems (isolariciresinol and syringaresinol). Consequently, we conclude that lignan content in wine can be increased by maturation in contact with grape berries, seeds, or stems or with wood.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Plant Foods for Human Nutrition
ISSN
0921-9668
e-ISSN
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Volume of the periodical
76
Issue of the periodical within the volume
4
Country of publishing house
US - UNITED STATES
Number of pages
6
Pages from-to
472-477
UT code for WoS article
000705758600001
EID of the result in the Scopus database
2-s2.0-85116748901