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.%).
Highlights
Consumers interest in the binominal diet has been constantly increasing due to clear evidences how specific dietary patterns can reduce a chronic diseases development (Zorraquin-Peña et al, 2019)
Titrated acids were the highest in the sample of mulled wine that was prepared with cloves addition, which can be explained by low pH of clove oil (2.81) (Santin et al, 2011)
In the study of Boban et al (2010) during 45 minutes heat treatment of wine at 75 oC and 125 oC alcohol content in mulled wine was lowered by 20% and more than 90%, respectively
Summary
Consumers interest in the binominal diet (diet related to health) has been constantly increasing due to clear evidences how specific dietary patterns can reduce a chronic diseases development (Zorraquin-Peña et al, 2019). Wine is very often thermally threated when it is added to certain meals It is consumed as a warm beverage with addition of spices. This popular drink is called mulled wine and its physical-chemical properties are changed due to processing (Mudnić et al, 2011). The role of phenols in so complex system such as food is hard to predict due to the presence of other antioxidants, polyphenols, oxidative enzymes, metals, etc. This statement is crucial for food that is fortified with different polyphenols and it means that each food fortifcation should enclude a specific experimental study (Pinelo et al, 2004). It was found that this kind of treatment significantly changed floral character of the wines and increased aromas described as oak, honey and smoky (Leino et al, 1993)
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