Study of Lignans in Wine Originating from Different Types of Oak Barrels

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43924639" target="_blank" >RIV/62156489:43510/23:43924639 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/23:00133009

Result on the web

<a href="https://doi.org/10.20870/oeno-one.2023.57.3.7128" target="_blank" >https://doi.org/10.20870/oeno-one.2023.57.3.7128</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.20870/oeno-one.2023.57.3.7128" target="_blank" >10.20870/oeno-one.2023.57.3.7128</a>

Result language

angličtina

Original language name

Study of Lignans in Wine Originating from Different Types of Oak Barrels

Original language description

This study aimed to determine the concentrations of the lignans pinoresinol, secoisolariciresinol, matairesinol and isolariciresinol in white wines aged in twelve different oak barrels originating from different cooperages and regions and with different toasting levels. In a two-year experiment the influence of oak barrels and of variety on lignan content was monitored. The results of this study show that the use of oak barrels affects only syringaresinol concentrations. Wines from low-releasing barrels contained mean concentrations of 20-50 ng/ml of syringaresinol, while wines from high-releasing barrels contained mean concentrations of 140-160 ng/ml of syringaresinol. Wines from the other barrels contained mean concentrations of 70-100 ng/ml of syringaresinol. The amounts of matairesinol and pinoresinol were affected by grapevine cultivar. In Veltliner Grun, the mean matairesinol concentration was significantly higher than in all other cultivars except for Chardonnay (mean concentrations 11, 6 and 3-5 ng/ml in Veltliner Grun, Chardonnay and other cultivars respectively). The amounts of isolariciresinol and secoisolariciresinol and total amount of lignan aglycones were affected by the interaction of cultivar and year. The mean concentrations of both lignans and total aglycone were significantly higher in Chardonnay from 2017 (210, 120 and 460 ng/ml for isolariciresinol, secoisolariciresinol and total aglycones respectively) than in all the other samples (60-130, 0-50 and 180-280 ng/ml for isolariciresinol, secoisolariciresinol and total aglycones respectively).

Czech name

—

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

40500 - Other agricultural sciences

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

Publication year

2023

Confidentiality

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

Name of the periodical

OENO One

ISSN

2494-1271

e-ISSN

2494-1271

Volume of the periodical

57

Issue of the periodical within the volume

3

Country of publishing house

FR - FRANCE

Number of pages

10

Pages from-to

233-242

UT code for WoS article

001110490100005

EID of the result in the Scopus database

2-s2.0-85171440237