Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines

Wine Studies Pub Date : 2014-12-17 DOI:10.4081/WS.2014.4469

I. Balga, A. Kiss, L. Gál, A. Leskó, M. Kállay

{"title":"Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines","authors":"I. Balga, A. Kiss, L. Gál, A. Leskó, M. Kállay","doi":"10.4081/WS.2014.4469","DOIUrl":null,"url":null,"abstract":"The positive physiological effects of the bioactive compounds of red wines have been known for a long time. Besides that, the polyphenolic compounds of red wines represent one of the most important factors for oenology. With a special chemical analysis, we discover the relationship between chemical and sensory compounds. In this way, we explore which compounds influence sensory properties. The phenolic compounds are the quality attributes of the wine. The analysis of phenolic compounds was carried out in two red wines: Cabernet Franc and Blaufränkisch. The aim of this study was to analyse the chemical and organoleptic characteristics of these two wines and evaluate the connection between the two parameters. In addition, we also examined the influence of the polyphenolic content on sensory perception. The experiment was carried out in a cool climate wine region in Eger, Hungary, in vintage of 2008. We investigated the profile of phenolic contents in new and aged wines. Total polyphenolic content, anthocyanin, leucoanthocyanin and catechin were evaluated by spectrophotometer. Stilbenes were identified and quantified by high-performance liquid chromatography.","PeriodicalId":234588,"journal":{"name":"Wine Studies","volume":"14 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2014-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Wine Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4081/WS.2014.4469","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 3

Abstract

The positive physiological effects of the bioactive compounds of red wines have been known for a long time. Besides that, the polyphenolic compounds of red wines represent one of the most important factors for oenology. With a special chemical analysis, we discover the relationship between chemical and sensory compounds. In this way, we explore which compounds influence sensory properties. The phenolic compounds are the quality attributes of the wine. The analysis of phenolic compounds was carried out in two red wines: Cabernet Franc and Blaufränkisch. The aim of this study was to analyse the chemical and organoleptic characteristics of these two wines and evaluate the connection between the two parameters. In addition, we also examined the influence of the polyphenolic content on sensory perception. The experiment was carried out in a cool climate wine region in Eger, Hungary, in vintage of 2008. We investigated the profile of phenolic contents in new and aged wines. Total polyphenolic content, anthocyanin, leucoanthocyanin and catechin were evaluated by spectrophotometer. Stilbenes were identified and quantified by high-performance liquid chromatography.

查看原文本刊更多论文

评价Blaufränkisch和品丽珠葡萄酒中化学和感官化合物的相关性

红酒中生物活性成分的积极生理作用早已为人所知。此外，红酒中的多酚类化合物是影响酒艺的重要因素之一。通过特殊的化学分析，我们发现了化学化合物和感觉化合物之间的关系。通过这种方式，我们探索哪些化合物影响感官特性。酚类化合物是葡萄酒的品质属性。对品丽珠和Blaufränkisch两种红葡萄酒中的酚类化合物进行了分析。本研究的目的是分析这两种葡萄酒的化学和感官特征，并评估这两个参数之间的联系。此外，我们还研究了多酚含量对感觉知觉的影响。实验于2008年在匈牙利埃格尔的一个气候凉爽的葡萄酒产区进行。我们研究了新酒和陈酒中酚类物质的含量。用分光光度法测定总多酚、花青素、白花青素和儿茶素的含量。采用高效液相色谱法对二苯乙烯类化合物进行鉴定和定量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Wine Studies

自引率

0.00%

发文量