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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Výzkumná infrastruktura pro mladé vědce</a><br>

Návaznosti

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

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Svazek periodika

8

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

15

Strana od-do

737

Kód UT WoS článku

000902426800001

EID výsledku v databázi Scopus

2-s2.0-85144711516