Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F16%3A00458426" target="_blank" >RIV/86652079:_____/16:00458426 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14110/16:00087675 RIV/62156489:43510/16:43907272 RIV/00027022:_____/16:00000611
Result on the web
<a href="http://dx.doi.org/10.1007/s11947-015-1637-2" target="_blank" >http://dx.doi.org/10.1007/s11947-015-1637-2</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s11947-015-1637-2" target="_blank" >10.1007/s11947-015-1637-2</a>

Result language
angličtina
Original language name
Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices
Original language description
Grape juice quality can be substantially influenced by different processing methods and their parameters. This study deals with the influence of thermomaceration temperature and its holding time on important juice quality parameters such as the content of trans-resveratrol, trans-piceid, trans-epsilon-viniferin, and 2,4,6-trihydroxyphenantrene-2-O-glucoside. All the aforementioned compounds together with antioxidative capacity, total polyphenols, and antimutagenic activity were measured. This study used the following grapes: Blaufrankisch, Blaufrankisch bio, Saint Laurent, Gruner Veltliner, Gruner Veltliner bio, and Muller-Thurgau. For all tested grape varieties, the most important processing parameters were temperature and thermomaceration holding time. There were no significant differences in the content of the studied compounds. Three preservation technologies, freezing, bottle pasteurization, and high-pressure treatment, were also studied regarding the content of abovementioned biologically active compounds. Results of this study can be immediately applied to grape juice production.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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