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KMID : 1134820090380121740
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 12 p.1740 ~ p.1745
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Effect of Resveratrol on Wine Sensory Evaluation Preference Analysis
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Kim Tae-Hee
Yi Dong-Heui
Kim Hyung-Joo
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Abstract
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In this study, effect of resveratrol concentration on wine taste was investigated. Content of resveratrol in 14 different wines were quantified using HPLC. The resveratrol concentrations in the Australian wine samples (grape species: Syrah) with 3 vintage years were analyzed and different concentrations of resveratrol were observed (2.89~3.84 ㎎/L). Variation in wine grape species with the same wine manufacturer (Chile, 2006) and variation in different manufacturing country of origin with same wine grape species (Cabernet Sauvignon, 2006) also produced the variations in resveratrol concentration. The preference analysis (color, aroma, taste, astringency and overall acceptability) of the sample wines were determined by 15 panelists using 5-point hedonic scale. When the analysis results of the resveratrol concentrations in the sample wines were compared with the preference analysis of sample wines, the resveratrol concentration in the wine produced the positive effects in the wine preference analysis in the factors of aroma, taste and color.
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KEYWORD
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resveratrol, wine, wine analysis, HPLC, wine preference test
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