Comparison of the total antioxidant status of Bohemian wines during the wine-making process

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F07%3A19249" target="_blank" >RIV/60460709:41210/07:19249 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Comparison of the total antioxidant status of Bohemian wines during the wine-making process

Original language description

The total antioxidant status (TAS) of two white and two blue wine varieties from the Žernoseky wine region (North Bohemia, Czech Republic) during the wine-making process was assessed by measurement with different radical scavenging assays: ABTS, DPPH andDMPD. Significant differences in the antioxidant activity between white and red wines were confirmed and changes of TAS during the wine production process were demonstrated. Moreover, differences were ascertained between individual varieties of red wine. No statistically significant relationship between the results provided by the ABTS and DPPH assays was found, obviously due to the fact that each phenolic substance in wine gives a different response to the specific radical used in the assay. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue wine varieties showed a much higher TAS than did the white wines. The ABTS assay showed higher EQA (equivalents of ascorbic acid, mg/ml) values t

Czech name

Srovnání celkové antioxidační kapacity českých vín v procesu výroby vína

Czech description

The total antioxidant status (TAS) of two white and two blue wine varieties from the Žernoseky wine region (North Bohemia, Czech Republic) during the wine-making process was assessed by measurement with different radical scavenging assays: ABTS, DPPH andDMPD. Significant differences in the antioxidant activity between white and red wines were confirmed and changes of TAS during the wine production process were demonstrated. Moreover, differences were ascertained between individual varieties of red wine. No statistically significant relationship between the results provided by the ABTS and DPPH assays was found, obviously due to the fact that each phenolic substance in wine gives a different response to the specific radical used in the assay. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue wine varieties showed a much higher TAS than did the white wines. The ABTS assay showed higher EQA (equivalents of ascorbic acid, mg/ml) values t

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2007

Confidentiality

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

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

103

Issue of the periodical within the volume

3

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

802-807

UT code for WoS article

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EID of the result in the Scopus database

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