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Sensory and chemical characteristics of trans ‐resveratrol‐fortified wine
Author(s) -
GAUDETTE N.J.,
PICKERING G.J.
Publication year - 2011
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.2011.00144.x
Subject(s) - wine , bottling line , food science , chemistry , aging of wine , fortification , wine fault , wine color , polyphenol , white wine , oenology , bottle , winemaking , viticulture , antioxidant , yeast in winemaking , biochemistry , engineering , gene , saccharomyces cerevisiae , mechanical engineering
Background and Aims: trans ‐Resveratrol ( t R) is a grape‐derived polyphenolic that is believed to confer considerable health benefits to humans. Its concentration in wine, however, is highly variable, and thus direct fortification of wine with t R has been proposed to create a high‐value, health‐promoting wine product. This study determines the sensory and chemical characteristics of t R fortified white and red wine. Methods and Results: Riesling and Cabernet Sauvignon wines were enriched with 20 mg/L and 200 mg/L t R. Basic chemical and sensory indicators of wine quality, trans ‐ and cis ‐resveratrol concentrations, and antioxidant capacity were assessed at bottling and at 6, 18, 31, 44 and 58 weeks post‐bottling. t R concentrations in bottled wine remained relatively stable throughout the 58‐week period of this study. In addition, t R‐enriched wines had a significantly higher antioxidant capacity compared with control wine, and Cabernet Sauvignon fortified at both t R concentrations had greater colour intensity. Basic chemical indicators of wine quality were not affected by t R fortification, and sensory changes were minimal, with higher bitterness intensity in Riesling fortified at 200 mg/L t R the most consistent finding. Conclusions: t R is relatively stable in wine during bottle aging, and t R enrichment up to 200 mg/L results in minimal change to wine quality, particularly with red wine. Significance of Study: This is the first study to investigate the chemical and sensory characteristics of t R‐enriched wines. Results indicate that these products may have considerable potential for the functional food market.