Wines with Increased Lignan Content by the Addition of Lignan Extracts

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>

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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Type

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

CEP classification

GM - Food industry

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

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