Wines with Increased Lignan Content by the Addition of Lignan Extracts
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F16%3A00465138" target="_blank" >RIV/86652079:_____/16:00465138 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43510/16:43910567 RIV/00027022:_____/16:00000615
Result on the web
<a href="http://dx.doi.org/10.17221/575/2015-CJFS" target="_blank" >http://dx.doi.org/10.17221/575/2015-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/575/2015-CJFS" target="_blank" >10.17221/575/2015-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Wines with Increased Lignan Content by the Addition of Lignan Extracts
Original language description
Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] werenenriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin werenextracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts.nEnriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety ofnanalyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content,nantioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data werenevaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts,nadditional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidantnactivity and polyphenol content. In all cases the lignan content in the wines was significantly influenced bynthe addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignansnwere stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantlyninfluenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens thendoor for the production of extra quality wines.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
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
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
34
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
439-444
UT code for WoS article
000387597100008
EID of the result in the Scopus database
2-s2.0-84994667103