Cross-Correlation of Quality Parameters of Musts and Wines Enriched with Lignans

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F16%3A00458421" target="_blank" >RIV/86652079:_____/16:00458421 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43510/16:43910565 RIV/00027022:_____/16:00000610

Result on the web

<a href="http://dx.doi.org/10.17221/232/2015-CJFS" target="_blank" >http://dx.doi.org/10.17221/232/2015-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/232/2015-CJFS" target="_blank" >10.17221/232/2015-CJFS</a>

Result language

angličtina

Original language name

Cross-Correlation of Quality Parameters of Musts and Wines Enriched with Lignans

Original language description

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. © 2016, Czech Academy of Agricultural Sciences.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

EH - Ecology - communities

OECD FORD branch

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Project

<a href="/en/project/QJ1210258" target="_blank" >QJ1210258: Extraction of lignans from wood and their use in food supplements with significant biological effects.</a><br>

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

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

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

34

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

24-31

UT code for WoS article

000371953500004

EID of the result in the Scopus database

2-s2.0-84959483881