期刊
ACTA ALIMENTARIA
卷 48, 期 3, 页码 349-357出版社
AKADEMIAI KIADO ZRT
DOI: 10.1556/066.2019.0004
关键词
polyphenol; wooden barrel aging; wine technology; Blaufrankisch
资金
- National Research, Development and Innovation Office of Hungary [K 119269, KH_17 125608]
- Szent Istvan University, Doctoral School of Food Science
Polyphenol compounds in grapes and wines are of paramount importance: they have a key role in determining wine quality; and also the beneficial health effects of moderate red wine consumption are well-known. The polyphenol concentration of wines is determined mostly by: a) their concentration in the grapes and b) the production technology, particularly the time and type of aging. Our goal was to determine the trans-resveratrol and anthocyanin contents of Hungarian red wines under different manufacturing conditions, by monitoring the 24-month aging process using barrique and oak barrels - with semi-annual sampling, without considering vintage. We have chosen to determine polyphenol components that could originate from either the grapes, or be produced during the wooden barrel aging. Both the aging time and the wine variety had non-negligible effects on the changes in the concentrations of the studied components, whereas the wooden barrel type had not.
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