Effect of pre-fermentation maceration on the content of antioxidant compounds in grapevine juice
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F17%3A43912180" target="_blank" >RIV/62156489:43510/17:43912180 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.15835/nbha45110531" target="_blank" >http://dx.doi.org/10.15835/nbha45110531</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15835/nbha45110531" target="_blank" >10.15835/nbha45110531</a>
Alternative languages
Result language
angličtina
Original language name
Effect of pre-fermentation maceration on the content of antioxidant compounds in grapevine juice
Original language description
Lower antioxidant capacity of white wines is caused by a lower content of phenolic compounds. In red wine, a higher content of phenolic compounds is the result of maceration. This study deals with effects of pre-fermentation maceration on contents of some selected compounds (above all antioxidants) in juices made of grapes of white varieties 'Welschriesling', 'Green Veltliner' and 'Neuburger'. The grapevine mush was macerated for 0; 2; 4; 8; 12; 24 and 48 hours. The spectrophotometry methods was used to estimate juice antioxidant activity and content of flavanols, anthocyans, catechins, hydroxycinnamic acids and flavonols. Contents of total titratable acids and pH were estimated as well. Results of this study show increasing tendency of all parameters with length of maceration. The highest content of antioxidants were found out in the variety 'Welschriesling'. Important are increasing values of hydroxycinnamic acids. However, the main role of the phenolics acids is to contribute to the anti-oxidant capacity, the tartaric esters of hydroxycinnamic acids (particularly caftaric acid) are centrally involved in oxidation and browning reactions in white wine. Their levels increased during the whole period of maceration. In 'Welschriesling', their content increased by 74 mg.L-1. Decreasing tendency show results of titratable acids. Their contents decreased within the first 12 hours of maceration and thereafter they do not change. Longer must maceration could contribute to a decrease in contents of total titratable acids and, thus, to a better harmony of produced wine.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
ISSN
0255-965X
e-ISSN
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Volume of the periodical
45
Issue of the periodical within the volume
1
Country of publishing house
RO - ROMANIA
Number of pages
7
Pages from-to
105-111
UT code for WoS article
000403394200015
EID of the result in the Scopus database
2-s2.0-85020249649