Analysis of the polyphenol contents of traditional method sparkling wines

Abstract

Over the last decade, the global demand for sparkling wine has surged by 40%, with Hungary being a pivotal player in this industry due to its rich history in wine production. Given the rising health consciousness among consumers and the established health benefits associated with moderate wine consumption, understanding the polyphenolic composition of these wines has become imperative. In this study, a spectrum of analytical and sensory tests were performed on a variety of 2017 vintage traditional method sparkling wines to delineate their polyphenol content, which plays a crucial role in defining the wine's taste and potential health benefits. Through meticulous analysis covering parameters such as leucoanthocyanin, catechin, colour intensity, and total antioxidant capacity, alongside routine analyses examining factors such as alcohol content and pH level, we aimed to offer a granular understanding of the characteristics defining both domestic and foreign traditional method sparkling wines. Our data revealed a remarkable diversity in the world of sparkling wines, with Hungarian variants standing toe-to-toe in terms of quality with their foreign counterparts. We discerned significant variability in the phenol content across different samples, and identified a general trend of lower polyphenol content in sparkling wines compared to still wines. This study not only underscores the commendable quality of Hungarian sparkling wines but also accentuates the vital role of polyphenols, advocating for a deeper exploration into this aspect to cater to the health-conscious consumer market and facilitating the continued growth of the Hungarian sparkling wine industry in the booming global market.