Antioxidant profile of mulled wine

Authors

  • Dani Dordevic University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackého tř. 1946/1, 612 42 Brno, Tel.: +420792409507 https://orcid.org/0000-0002-2435-9726
  • Simona Jancikova University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackého tř. 1946/1, 612 42 Brno, Czech Republic https://orcid.org/0000-0001-8858-3279
  • Bohuslava Tremlova University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackého tř. 1946/1, 612 42 Brno, Czech Republic https://orcid.org/0000-0002-2910-1177

DOI:

https://doi.org/10.5219/1070

Keywords:

Cabernet Moravia, mulled wine, spices, cloves, cinnamon, antioxidants

Abstract

The aim of the study was to compare chemical and nutritional profile of wine and heat-treated wine, called mulled wine. The experiment was focused on simulation of ordinary produce mulled wine by the majority of consumers. Cabernet Moravia (bottled in Velkobí­lovická ví­na s.r.o., Czech Republic) was used for the experimental production of mulled wine. Following spices were added to wine during cooking: cloves (Vitana, Czech Republic) and cinnamon (KOTíNY, Austria). The samples of wine were heat treated in stainless steel pot for 5 minutes. The relative density, acidity, alcohol content, phenol content and antioxidant capacity were monitored in experimentally produced wine and mulled wine. The gained results showed that samples of mulled wine with added cloves had statistically significant (p <0.05) higher phenol content and higher antioxidant properties in comparison with wine before heat treatment and spices addition. The results clearly showed that mulled wine can be considered as the product with better health beneficial nutritional profile than wine from which it is produced; in addition, mulled wine sample had significantly (p <0.05) lower alcoholic content (8.27 ±0.04 vol.%).

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Published

2019-06-28

How to Cite

Dordevic, D., Jancikova, S., & Tremlova, B. (2019). Antioxidant profile of mulled wine. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 415-421. https://doi.org/10.5219/1070

Issue

Vol. 13 No. 1 (2019): Potravinarstvo Slovak Journal of Food Sciences

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