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

Submitted: 26 June 2014
Accepted: 3 October 2014
Published: 17 December 2022
Abstract Views: 2226
PDF: 1142
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

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.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

Supporting Agencies

Irina Balga, Eszterházy Károly College, Food Science Institute, Leányka Street 6/G, Eger-3300, Hungary, Tel. 36-36-520-400/4402, Fax, 36-36-523-464,

How to Cite

Balga, I., Kiss, A., Gál, L., Leskó, A., & Kállay, M. (2022). Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines. Wine Studies, 1. https://doi.org/10.4081/ws.4469