https://doi.org/10.4081/ws.4469

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

Vol. 1 (2022): Regular Issue
Submitted: 26 June 2014
Accepted: 3 October 2014
Published: 17 December 2022
polyphenols, organoleptic attribute, Cabernet Franc, Blaufränkisch
Abstract Views: 2229
PDF: 1147
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Authors

Irina Balga
balgairina@gmail.com
Department of Chemistry, Wine Chemistry and Winery, Food Science Institute, Eszterházy Károly College, Eger, Hungary.
Attila Kiss
Department of Chemistry, Wine Chemistry and Winery, Food Science Institute, Eszterházy Károly College, Eger, Hungary.
Lajos Gál
Centre of Wine Culture, Eszterházy Károly College, Eger, Hungary.
Annamária Leskó
Department of Oenology, Institute of Viticulture and Oenology, Corvinus University of Budapest, Hungary.
Miklós Kállay
Department of Oenology, Institute of Viticulture and Oenology, Corvinus University of Budapest, Hungary.
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.

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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
Copyright (c) 2014 Irina Balga, Attila Kiss, Lajos Gál, Annamária Leskó, Miklós Kállay Creative Commons License

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