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

Guld, Zs.; Rácz, Anita; Tima, Helga; Kállay, M.; Sárdy, Diána Nyitrainé

doi:10.1556/066.2019.0004

Cited by 7 publications

(7 citation statements)

References 15 publications

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“…In fact, this property is of utmost importance in wood‐ageing, as it also allows Brettanomyces yeasts to convert wood (hemi)cellulose into simple sugars, hence boosting microbial growth in these conditions (Spear et al ., 1993; Colomer et al ., 2019). Moreover, their β‐glucosidase activity is not only an important feature in the release of fermentable carbohydrates, but it could also set free antimicrobial phenolic compounds, affecting the community structure (Kuo et al ., 2018; Guld et al ., 2019). Furthermore, factors like initial beer properties and brewery environment have been identified as key factors in the establishment of microbial communities in wood‐aged beer (Bossaert et al ., 2021).…”

Section: Discussionmentioning

confidence: 99%

Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer

Bossaert

Winne

Opstaele

et al. 2021

Int J of Food Sci Tech

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Summary Barrel‐ageing of conventionally fermented beers is becoming increasingly popular in recent years, but only very little is known about the underlying process. In this study, we show that wood species significantly affects the bacterial community composition, beer chemistry and sensory characteristics throughout 38 weeks of barrel‐ageing. Whereas the microbial communities of oak‐ and acacia‐aged beer became dominated by Pediococcus damnosus and Brettanomyces bruxellensis, beer aged in oak barrels also contained a large fraction of Acetobacter sp. (29.34%) and to a lesser extent Paenibacillus sp. (2.74%) that were almost undetected in acacia‐aged beer. Oak barrels also imparted substantial concentrations of eugenol, lactones and vanillin, while acacia‐aged beer contained high concentrations of total polyphenols and β‐glucan, which also translated into different sensory perceptions. Altogether, our results provide novel insights into the barrel‐ageing process of beer, and may pave the way for a new generation of beers with a noteworthy flavour complexity.

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Section: Discussionmentioning

confidence: 99%

Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer

Bossaert

Winne

Opstaele

et al. 2021

Int J of Food Sci Tech

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“…Moreover, they have sufficiently different characters in the sensory features to make a broad scope analysis based on their sensory attributes. Cabernet fanc is a major grape variety even worldwide, Kékfrankos has higher polyphenol concentration (compared with other grape varieties), and Kadarka is also a major component of Hungarian wine production . The wines have not received any treatment other than racking and basic sulphuring up to 20 to 25 mg/L free sulfur concentration.…”

Section: Methodsmentioning

confidence: 99%

Comparison of sensory evaluation techniques for Hungarian wines

Guld

Sárdy

Gere

et al. 2020

Journal of Chemometrics

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The aim of this study was to compare different Hungarian Kadarka, Kékfrankos, and Cabernet franc wines produced and aged by the same methods and to compare two types of sensory analysis methods as well: the 100‐point OIV system and quantitative descriptive analysis (QDA). Both tests were conducted by 12 assessors of the University of Pécs, Institute for Regional Development, Faculty of Horticulture and Oenology. This study provides conclusions about the use of sensory analysis methods, highlighting the advantages and disadvantages of QDA and the OIV system. Principal component analysis, analysis of variance (ANOVA), multiple factor analysis, and partial least squares dicriminant analysis were used for the evaluation of the data. Our results showed that the sensory panel was able to discriminate the samples by both sensory methods; however, the information provided by them was significantly different. ANOVA clearly showed that the two methods have different sensitivity when comparing wines (commercial and produced wine samples) and QDA proved to be the more sensitive, as well as more detailed, method. Partial least squares discriminant analysis augmented the findings in the classification part of the different type of wine samples. In general, OIV is able to show the general quality of the wines, while QDA coupled with proper chemometric methods is able to describe why the given samples received good or bad OIV scores.

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“…Similarly, Guld et al (2019) investigated transresveratrol and anthocyanin content of Hungarian red wines ('Kadarka', 'Kékfrankos' and 'Cabernet Franc') under different production conditions using oak barrels over two-years. 'Kékfrankos' wine presented the highest initial concentration of anthocyanin and trans-resveratrol.…”

Section: Post-fermentation Operationsmentioning

confidence: 99%

Different approaches to enhance resveratrol content in wine

Tıraş

Okur

GUNAY

et al. 2022

Ciência Téc. Vitiv.

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Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however, the concentration of this compound is not high in grape and wine. Therefore, different studies have been carried out to increase resveratrol level in these products. Several factors such as the grapevine variety, the climatic conditions and the viticultural practices used to create stress on the vine affect the level of resveratrol. Winemaking technologies applied during pre-fermentation, fermentation and post–fermentation stages could also have an effect on the concentration of this stilbene. In addition, recent studies have evaluated biotechnological approaches through the use of different bacteria and yeast strains to produce wine with increased resveratrol content. In this review, the most important factors contributing to increase the resveratrol concentration in grapes and wines are examined. Besides, analytical methods to determine resveratrol content in wine are addressed.

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

Cited by 7 publications

References 15 publications

Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer

Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer

Comparison of sensory evaluation techniques for Hungarian wines

Different approaches to enhance resveratrol content in wine

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