Effect of pre-fermentation maceration on the content of antioxidant compounds in grapevine juice

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of pre-fermentation maceration on the content of antioxidant compounds in grapevine juice

Popis výsledku v původním jazyce

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 &apos;Welschriesling&apos;, &apos;Green Veltliner&apos; and &apos;Neuburger&apos;. 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 &apos;Welschriesling&apos;. 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 &apos;Welschriesling&apos;, 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.

Název v anglickém jazyce

Effect of pre-fermentation maceration on the content of antioxidant compounds in grapevine juice

Popis výsledku anglicky

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 &apos;Welschriesling&apos;, &apos;Green Veltliner&apos; and &apos;Neuburger&apos;. 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 &apos;Welschriesling&apos;. 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 &apos;Welschriesling&apos;, 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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Notulae Botanicae Horti Agrobotanici Cluj-Napoca

ISSN

0255-965X

e-ISSN

—

Svazek periodika

45

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

RO - Rumunsko

Počet stran výsledku

7

Strana od-do

105-111

Kód UT WoS článku

000403394200015

EID výsledku v databázi Scopus

2-s2.0-85020249649