The influence of Whole-cluster pressing and cold maceration on the content of selected polyphenolic components during wine production

Kód výsledku v 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>

Výsledek na webu

<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

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Jazyk výsledku

angličtina

Název v původním jazyce

The influence of Whole-cluster pressing and cold maceration on the content of selected polyphenolic components during wine production

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The influence of Whole-cluster pressing and cold maceration on the content of selected polyphenolic components during wine production

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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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

2023

Kód důvěrnosti údajů

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

Název periodika

Mitteilungen Klosterneuburg

ISSN

0007-5922

e-ISSN

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Svazek periodika

73

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

AT - Rakouská republika

Počet stran výsledku

10

Strana od-do

126-135

Kód UT WoS článku

001030078500003

EID výsledku v databázi Scopus

2-s2.0-85166531760