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Acceptability of wine produced with an increased content of grape seeds and stems as a functional food

机译：以增加的葡萄籽和茎作为功能性食品生产的葡萄酒的可接受性

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摘要

Owing to a globally increased interest in the relationship between nutrition and health, the development of new functional food products is gaining more importance. The aim of this research was to evaluate the quality and acceptability of a wine produced with increased amounts of grape seeds and stems as a functional beverage. Sensory properties of the wines produced were evaluated and the market potential of this product was estimated through a survey carried out among wine consumers in Novi Sad, Serbia. It was shown that addition of enhanced amounts of grape seeds in the pomace had a greater influence on the phenolic composition and antioxidant capacity towards DPPH and hydroxyl radicals than supplementation with stems. Flavan-3-ols and their monomers [(+)-catechin and (-)-epicatechin], as predominant phenolic compounds extracted from grape seeds, showed a high positive correlation with antioxidant activity (r≥0.950). Based on the best relationship between phenolic composition and sensory acceptability, the addition of 80 g seeds per kilogram of pomace has been suggested as the most acceptable quantity. The survey showed the necessity for promoting the health-beneficial effects of catechins through various channels, despite the high percentage of respondents (68%) who were willing to pay up to two times more for this functionally enhanced wine. The major obstacle to the official acceptance of this wine as a functional beverage in Serbia is the insufficiently examined question of the effect of moderate alcohol intake on health.
机译：由于全球对营养与健康之间的关系越来越感兴趣，因此开发新的功能食品变得越来越重要。这项研究的目的是评估用增加数量的葡萄籽和茎作为功能饮料生产的葡萄酒的质量和可接受性。通过对塞尔维亚诺维萨德的葡萄酒消费者进行的一项调查，评估了所生产葡萄酒的感官特性，并评估了该产品的市场潜力。结果表明，与补充茎相比，在果渣中添加更多量的葡萄籽对酚类成分和对DPPH和羟基自由基的抗氧化能力的影响更大。从葡萄籽中提取的主要酚类化合物黄烷-3-醇及其单体[（+）-儿茶素和（-）-表儿茶素]与抗氧化活性呈高度正相关（r≥0.950）。基于酚类成分与感官可接受性之间的最佳关系，建议每公斤果渣添加80克种子是最可接受的数量。调查显示，尽管有很大比例的受访者（68％）愿意为这种功能增强的葡萄酒多付两倍的费用，但仍需要通过各种渠道促进儿茶素对健康的有益影响。在塞尔维亚，这种酒被正式用作功能性饮料的主要障碍是，适度饮酒对健康的影响问题尚未得到充分研究。

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  • 来源
    《Journal of the Institute of Brewing》 |2014年第2期|149-154|共6页
  • 作者

    Uros Miljic; Vladimir Puskas; Vesna Vucurovic; Radojka Razmovski;

  • 作者单位

    Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia;

    Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia;

    Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia;

    Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    wine; functional foods; catechins; seeds; acceptability;

    机译：葡萄酒;功能食品;儿茶素种子可接受性;

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