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Wines with Increased Lignan Content by the Addition of Lignan Extracts
enrichment of white and red wines 7-hydroxymatairesinol alpha-conidendrin antioxidant activity total polyphenol content sensory evaluation
2016/12/9
Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spru...
Change of selected antioxidant parameters of red wines during maturation
aging anthocyanins Cabernet Sauvignon polyphenols Vitis vinifera L.
2016/12/9
The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spe...
Comparing Phenolic Composition of Cabernet Gernischet Wines between Rain-shelter Cultivation and Open-field Cultivation
anthocyanins non-anthocyanins phenolic compounds HPLC-MS
2016/7/6
The phenolic compounds of Vitis vinifera cv. Cabernet Gernischet wine in 2010 and 2011 vintage from rain-shelter cultivation and open-field cultivation were detected and compared by high performance l...
Cross-correlation of quality parameters of musts and wines enriched with lignans
hydroxymatairesinol (HMR) enrichment of must and wine correlations antioxidant activity total polyphenol concentration consumer acceptability
2016/2/23
Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several year...
Volatile compounds in Prošek dessert wines produced from white and red grapes
aroma HS-SPME-GC-MS cv. Posip cv. Plavac mali
2015/7/28
Prosek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified usi...
Immunoreactivity of selected wines commercially available in Poland
casein ELISA test milk allergy slot-blot analysis wine
2015/7/28
Taking into consideration the allergic consumers safety, the European Union imposed the duty of labelling allergenic substances used in the wine production on the wine producers. Although the rule ent...
Elemental composition of red wines in Southeast Turkey
mineral content Vitis vinifera L. soil ICP-OES
2015/5/18
Mineral profiles of wines and soil extracts were analysed in the five most popular international wines (Cabernet Sauvignon, Syrah, Merlot, Cot, and Tannat) and national Boğazkere, which is one of...
Elemental composition of red wines in Southeast Turkey
mineral content Vitis vinifera L. soil ICP-OES
2015/5/18
Mineral profiles of wines and soil extracts were analysed in the five most popular international wines (Cabernet Sauvignon, Syrah, Merlot, Cot, and Tannat) and national Boğazkere, which is one of...
Application of multivariate regression methods to predict sensory quality of red wines
PLS regression sensory attributes phenolic parameters
2015/5/18
Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based...
Phenolic content and antioxidant capacity of Cypriot wines
o-diphenols hydroxycinnamic acid flavonols anthocyanins antiradical activity
2015/3/30
We characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activit...
Influence of Ageing on Changes in Polyphenolic Compounds in Red Wines
HPLC local red wines polyphenols resveratrol wine ageing
2014/11/28
The phenolic compounds of wines were measured in two local cultivars – Blaufränkisch and Turán, and three worldwide
known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experimen...
Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition
crop removal anthocyanins flavan-3-ols phenols
2014/10/11
The manipulation of grape yield is widely practised to improve grape and wine quality. Merlot and Cabernet Sauvignon vines in the Zagreb vineyard hills, north-western Croatia, were subjected to three ...
A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage
sulphuration titrated acids tartaric acid
2014/7/10
The content of free SO2 (1.3–37.9 mg/l and 5.3–19.7 mg/l for 2009 and 2010) and total SO2 (38.3–272.0 mg/l and 52.0–102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results ...
Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation
Wines Anaerobic Fermentation
2016/6/2
Effects of processing pineapple-based must into wines by Anaerobic Fermentation (AnF) only instead of Aerobic and Anaerobic Fermentations (AAnFs) were investigated. Control musts were subjected to aer...
Antioxidant activity of wines and related matters studied by EPR spectroscopy
antioxidant activity EPR wine vine grape vine leaf yeast sediment
2014/3/3
Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Antioxidative properties of polyphenolic substances play an im...
