Wines with Increased Lignan Content by the Addition of Lignan Extracts
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/62156489:43510/16:43910567 RIV/00027022:_____/16:00000615
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Wines with Increased Lignan Content by the Addition of Lignan Extracts
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Wines with Increased Lignan Content by the Addition of Lignan Extracts
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
—
Návaznosti výsledku
Projekt
<a href="/cs/project/QJ1210258" target="_blank" >QJ1210258: Extrakce lignanů z dřevní hmoty a jejich využití v doplňcích stravy s významnými biologickými účinky</a><br>
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2016
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
—
Svazek periodika
34
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
6
Strana od-do
439-444
Kód UT WoS článku
000387597100008
EID výsledku v databázi Scopus
2-s2.0-84994667103