Food & life · 2022
How do anise, cinnamon, wormwood and licorice change the aroma and taste of Prokupac red wine?
Adding these herbs changed the wine’s aroma compounds and sensory characteristics, with the cinnamon-flavoured wine standing out for its distinctive aroma and pleasant taste. The study compared herb-flavoured Prokupac red wines with an unflavoured control, but the abstract does not report enough detail to establish how large or consistent the differences were.
Details
Prokupac is a grape variety used to make red wine in Serbia. Researchers compared unflavoured Prokupac wine with versions flavoured with anise, cinnamon, wormwood or licorice. They analysed aroma compounds and assessed appearance, smell, taste and the combined impression of taste and aroma.
The herbs changed both the mixture and amounts of aroma compounds. The highest contents were reported in the anise-, wormwood- and cinnamon-flavoured wines. Terpenes, a group of aroma compounds, were not detected in the unflavoured control. The cinnamon-flavoured wine had a distinctive aroma and pleasant taste and was classified as “very good.”
That rating does not establish that cinnamon was universally preferred or that every herb improved the wine. The abstract does not give the herb amounts, the number of samples or tasters, or statistical uncertainty, limiting conclusions about the size and repeatability of the effects. This was a wine-composition and sensory study, not a test of health benefits.
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