Effects of aging in oak barrels on the trans-resveratrol and anthocyanin concentration of red wines from Hungary

Guld, Zs. and Rácz, A. and Tima, H. and Kállay, M. and Sárdy, D. (2019) Effects of aging in oak barrels on the trans-resveratrol and anthocyanin concentration of red wines from Hungary. Acta Alimentaria, 48 (3). pp. 349-357. ISSN 0139-3006 (print); 1588-2535 (online)

Preview

Text 066.2019.0004.pdf Available under License Creative Commons Attribution. Download (251kB) | Preview

Abstract

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.

Actions (login required)

Edit Item