<abstract xmlns="http://www.w3.org/1999/xhtml"><p>A comparative study of the phenolic complex, the resveratrol content, the antioxidant activity and the organoleptic profile of Bulgarian wines from the local vine varieties Dimyat, Pamid, Gamza and from the hybrid varieties Plevenska rosa, Storgozia, Kaylashki rubin was carried out. Differences in the chemical composition and tasting characteristics of the experimental wines were identified. As for the white wines, Dimyat had higher sugar-free extract and titratable acidity, while concerning the red ones, Storgozia and Kaylashki rubin showed higher rates. The <italic>trans</italic>-resveratrol amount in the red wines was significantly higher compared to the white ones, as the samples from the red local varieties had a higher content than the hybrid varieties. Difference in the phenolic composition of the wines was also found. Gamza wine had the highest concentration of total phenolic compounds, total flavonoids and catechin. Storgozia sample contained the highest rates of monomeric anthocyanins and epicatechin. Pamid revealed the lowest concentrations of all analyzed phenolic components except catechin. The red wines had better antioxidant features than the white ones. From the red wines, the highest and the lowest activity were reported in the local varieties – Gamza and Pamid, respectively. There was no strict correlation between the effects of the studied phenolic components on the wine organoleptic profile.</p></abstract>

A comparative study of the phenolic complex, the resveratrol content, the antioxidant activity and the organoleptic profile of Bulgarian wines from the local vine varieties Dimyat, Pamid, Gamza and from the hybrid varieties Plevenska rosa, Storgozia, Kaylashki rubin was carried out. Differences in the chemical composition and tasting characteristics of the experimental wines were identified. As for the white wines, Dimyat had higher sugar-free extract and titratable acidity, while concerning the red ones, Storgozia and Kaylashki rubin showed higher rates. The trans-resveratrol amount in the red wines was significantly higher compared to the white ones, as the samples from the red local varieties had a higher content than the hybrid varieties. Difference in the phenolic composition of the wines was also found. Gamza wine had the highest concentration of total phenolic compounds, total flavonoids and catechin. Storgozia sample contained the highest rates of monomeric anthocyanins and epicatechin. Pamid revealed the lowest concentrations of all analyzed phenolic components except catechin. The red wines had better antioxidant features than the white ones. From the red wines, the highest and the lowest activity were reported in the local varieties – Gamza and Pamid, respectively. There was no strict correlation between the effects of the studied phenolic components on the wine organoleptic profile.

Comparative Study of the Phenolic Complex, the Resveratrol Content and the Organoleptic Profile of Bulgarian Wines

Botanical Garden of the Slovak University of Agriculture

Acta Horticulturae et Regiotecturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

A comparative study of the phenolic complex, the resveratrol content, the antioxidant activity and the organoleptic profile of Bulgarian wines from the local...

Comparative Study of the Phenolic Complex, the Resveratrol Content and the Organoleptic Profile of Bulgarian Wines

Published Online: Dec 31, 2018

Page range: 36 - 41

DOI: https://doi.org/10.2478/ahr-2018-0009

Keywords
wine, chemical composition, antioxidant activity, resveratrol, organoleptic profile

© 2018 Tatyana Yoncheva et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Comparative Study of the Phenolic Complex, the Resveratrol Content and the Organoleptic Profile of Bulgarian Wines

Published Online: Dec 31, 2018

Page range: 36 - 41

DOI: https://doi.org/10.2478/ahr-2018-0009

Keywordswine, chemical composition, antioxidant activity, resveratrol, organoleptic profile

© 2018 Tatyana Yoncheva et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
wine, chemical composition, antioxidant activity, resveratrol, organoleptic profile