The influence of Whole-cluster pressing and cold maceration on the content of selected polyphenolic components during wine production
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43923885" target="_blank" >RIV/62156489:43510/23:43923885 - isvavai.cz</a>
Result on the web
<a href="https://www.weinobst.at/dam/jcr:10604b5d-c98d-481b-9c3c-b3791eb7e456/126-2023.pdf" target="_blank" >https://www.weinobst.at/dam/jcr:10604b5d-c98d-481b-9c3c-b3791eb7e456/126-2023.pdf</a>
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
The influence of Whole-cluster pressing and cold maceration on the content of selected polyphenolic components during wine production
Original language description
In this experiment changes in the contents of the selected phenolic compounds during the vinification process of white wines have been investigated. Two different methods (0-hour maceration variant and 24-hour maceration variant) of grape processing were applied. The 14 specific phenolic compounds from hydroxybenzoic acid (gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, syringic acid), hydroxycinnamic acid (caffeic acid, caftaric acid, grape reaction product (GRP), p-coumaric acid, coutaric acid, ferulic acid, fertaric acid) and flavan-3-ol (catechin, epicatechin) groups were identified by high-performance liquid chromatography. The lower levels of all individual hydroxybenzoic acids were noted, mostly with statistical differences, for wine treated with cold maceration. Also, the levels of individual hydroxycinnamic acids, with the exception of p-coumaric acid, were lower in the wines treated with cold maceration than in those of the whole-cluster pressing variant. The concentration of catechin from the flavan-3-ol group was lower in the cold maceration variant, while the concentration of epicatechin was lower in the whole-cluster pressing variant without statistical significance. Data comparison of the time horizon showed a similar trend in the behaviour of phenolic substances during the vinification process between variants.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40500 - Other agricultural sciences
Result continuities
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
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Mitteilungen Klosterneuburg
ISSN
0007-5922
e-ISSN
—
Volume of the periodical
73
Issue of the periodical within the volume
2
Country of publishing house
AT - AUSTRIA
Number of pages
10
Pages from-to
126-135
UT code for WoS article
001030078500003
EID of the result in the Scopus database
2-s2.0-85166531760