Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine

Abstract Trans-resveratrol was added to ‘Blaufrankisch’ 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 ‘Blaufrankisch’ 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 ‘Blaufrankisch’ red wine, and improves the sensory acceptance.