The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F22%3A43922817" target="_blank" >RIV/62156489:43510/22:43922817 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/fermentation8120737" target="_blank" >https://doi.org/10.3390/fermentation8120737</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation8120737" target="_blank" >10.3390/fermentation8120737</a>

Result language

angličtina

Original language name

The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines

Original language description

The study evaluated the effect of different fining treatments such as oenological additives and the influence of oxygen and hyperoxygenation on the phenolic and aroma composition of grape musts and wines. The oxidative method, hyperoxygenation and fining agents polyvinyl polypyrrolidone (PVPP), pea protein and chitosan were used for the removal of phenolic compounds compared to the control experiment. The content of phenolic substances was determined by high performance liquid chromatography. A total of 24 volatiles-higher alcohols, ethyl esters and acetate esters were determined using gas chromatography-mass spectrometry. A lower concentration of caftaric acid was observed in hyperoxygenated (0.21 mg center dot L-1), oxidated (0.37 mg center dot L-1), PVPP-treated (35.50 mg center dot L-1), pea protein-treated (42.56 mg center dot L-1) and chitosan-treated variants (44.40 mg center dot L-1), in contrast to the control must (caftaric acid 50.38 mg center dot L-1). In the final wine, the results were similar with a lower concentration of caftaric acid in hyperoxygenated (7.10 mg center dot L-1), oxidated (14.88 mg center dot L-1), PVPP-treated (23.49 mg center dot L-1), pea protein-treated (29.49 mg center dot L-1) and chitosan-treated variant (30.02 mg center dot L-1), in contrast to the control wine (caftaric acid 32.19 mg center dot L-1).

Czech name

—

Czech description

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Type

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

CEP classification

—

OECD FORD branch

40500 - Other agricultural sciences

Project

<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

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

Name of the periodical

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Volume of the periodical

8

Issue of the periodical within the volume

12

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

737

UT code for WoS article

000902426800001

EID of the result in the Scopus database

2-s2.0-85144711516