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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

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

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

  • 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