Effect of Resveratrol on Wine Sensory Evaluation Preference Analysis

Abstract

In this study, effect of resveratrol concentration on wine taste was investigated. Content of resveratrol in 14 different wines were quantified using HPLC. The resveratrol concentrations in the Australian wine samples (grape species: Syrah) with 3 vintage years were analyzed and different concentrations of resveratrol were observed (2.89~3.84 mg/L). Variation in wine grape species with the same wine manufacturer (Chile, 2006) and variation in different manufacturing country of origin with same wine grape species (Cabernet Sauvignon, 2006) also produced the variations in resveratrol concentration. The preference analysis (color, aroma, taste, astringency and overall acceptability) of the sample wines were determined by 15 panelists using 5-point hedonic scale. When the analysis results of the resveratrol concentrations in the sample wines were compared with the preference analysis of sample wines, the resveratrol concentration in the wine produced the positive effects in the wine preference analysis in the factors of aroma, taste and color.

Fermentation ofSmilax chinaroot byAspergillus usamiandSaccharomyces cerevisiaepromoted concentration of resveratrol and oxyresveratrol and the free-radical scavenging activity

“…The concentration of oxyresveratrol and resveratrol in 50% ethanol extract of Smilax china root was 31.03 and 120.48 µg mL −1 , respectively, indicating that concentration of resveratrol was 3.88 times higher than that of oxyresveratrol. A previous study found that the amount of resveratrol in red wine ranged from 0.2 to 5.8 mg L −1 . Our results indicate the concentration of resveratrol in Smilax china root is about 20‐ to 600‐fold higher than that in red wine, implying that Smilax china extract could be developed as a high‐value added plant.…”