Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F24%3A10177160" target="_blank" >RIV/00027006:_____/24:10177160 - isvavai.cz</a>

Alternative codes found

RIV/61989592:15640/24:73626134 RIV/62157124:16270/24:43881283

Result on the web

<a href="https://www.mdpi.com/2304-8158/13/11/1641/pdf?version=1718095761" target="_blank" >https://www.mdpi.com/2304-8158/13/11/1641/pdf?version=1718095761</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods13111641" target="_blank" >10.3390/foods13111641</a>

Result language

angličtina

Original language name

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

Original language description

This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometric and chromatographic methods. pH values were also determined, and in the final product with a fermentation length of 85 days, the alcohol content was determined and sensory analysis performed. The antioxidant capacity of the beverage was lower compared to the infusions before fermentation, and its highest values were recorded in the leaf samples, in which the highest values of phenolic compounds and the total phenolic content were also recorded. A decrease in the content of total phenolics was recorded with the increasing length of fermentation in beverage samples. However, the fermentation process had a positive effect on the contents of some phenolic substances such as catechin, gallic acid and gallocatechin. Sensory analysis showed a higher acceptability of the fermented beverage without the addition of orange, which could be caused by the higher sugar content in these samples. Oak leaves therefore represent a suitable raw material for the production of a fermented alcoholic beverage, without the need to enrich the taste with other ingredients.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

13

Issue of the periodical within the volume

11

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

1641

UT code for WoS article

001246771600001

EID of the result in the Scopus database

2-s2.0-85195874230