Trans-resveratrol was added to 'Blaufränkisch' red wine to determine the changes in total phenolics, total anthocyanins, and antioxidant potential. The results of this first investigation were presented in Part I; the results of the sensory analyses are included here, in Part II. Addition of increasing concentrations of trans-resveratrol to the 'Blaufränkisch' red wine improved the intensity of color by ~7%. and also the stability of malvidin-3-glucoside. Surprisingly, these additions of trans-resveratrol affected the odor of the red wine. Correlations among the sensory attributes showed Pearson's coefficients for positive correlations among these parameters. The higher additions of trans-resveratrol to the red wine (150, 200 mg/L) showed significantly improved sensory scores for color and odor, compared to the no-addition control (p ≤ 0.05). The highest positive correlation was between flavor and overall acceptance (0.876), which reached statistical significance (p ≤ 0.01); the lowest Pearson's coefficient was between clarity and flavor (0.061). This study shows that trans-resveratrol increases the stability of the enriched 'Blaufränkisch' red wine, and improves the sensory acceptance.

中文翻译：

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第二部分 添加反式白藜芦醇对“Blaufränkisch”红酒的感官特性的影响。

将反式白藜芦醇添加到“Blaufränkisch”红酒中，以确定总酚类，总花色素苷和抗氧化剂潜力的变化。第一次调查的结果在第一部分中介绍。感官分析的结果包括在第二部分中。在“Blaufränkisch”红葡萄酒中添加浓度越来越高的反式白藜芦醇可使颜色强度提高约7％。以及malvidin-3-glucoside的稳定性。令人惊讶的是，这些反式白藜芦醇的添加影响了红酒的气味。感官属性之间的相关性显示了这些参数之间正相关的皮尔森系数。红酒中反式白藜芦醇的添加量较高（150，200 mg / L）表明颜色和气味的感官评分明显提高，与无添加对照相比（p≤0.05）。风味和总体接受度之间的正相关性最高（0.876），达到统计学显着性（p≤0.01）；最低的皮尔逊系数介于澄清度和风味之间（0.061）。这项研究表明，反式白藜芦醇增加了浓缩的“Blaufränkisch”红酒的稳定性，并改善了感官接受度。