Study of polyphenolic compounds in wines and different parts of the grapevine

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43924042" target="_blank" >RIV/62156489:43510/23:43924042 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.2478/fhort-2023-0022" target="_blank" >https://doi.org/10.2478/fhort-2023-0022</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2478/fhort-2023-0022" target="_blank" >10.2478/fhort-2023-0022</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Study of polyphenolic compounds in wines and different parts of the grapevine

Popis výsledku v původním jazyce

This paper describes research conducted on the polyphenolic compounds found in wine and different parts of the grapevine. The research consisted of two experiments. In the first, extracts of polyphenols from the leaves, stems, skins and seeds were measured. In the second, these parts were macerated and left in the must during fermentation. For this experiment, the Souvignier gris wine grape variety was used. In both cases, 33 polyphenolic compounds were measured. These measurements were made using the liquid chromatography-mass spectrometry (LC-MS) method. Based on the results, the individual concentrations of all the polyphenolic compounds in different parts of the plant were measured. Addition of the individual parts of the grapevine to the must during fermentation was shown to increase the concentration of the individual polyphenols in the wine. It is therefore important not to forget the importance of the stems and the maceration of the grapes during the winemaking process.

Název v anglickém jazyce

Study of polyphenolic compounds in wines and different parts of the grapevine

Popis výsledku anglicky

This paper describes research conducted on the polyphenolic compounds found in wine and different parts of the grapevine. The research consisted of two experiments. In the first, extracts of polyphenols from the leaves, stems, skins and seeds were measured. In the second, these parts were macerated and left in the must during fermentation. For this experiment, the Souvignier gris wine grape variety was used. In both cases, 33 polyphenolic compounds were measured. These measurements were made using the liquid chromatography-mass spectrometry (LC-MS) method. Based on the results, the individual concentrations of all the polyphenolic compounds in different parts of the plant were measured. Addition of the individual parts of the grapevine to the must during fermentation was shown to increase the concentration of the individual polyphenols in the wine. It is therefore important not to forget the importance of the stems and the maceration of the grapes during the winemaking process.

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)

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Folia Horticulturae

ISSN

0867-1761

e-ISSN

2083-5965

Svazek periodika

35

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

10

Strana od-do

297-306

Kód UT WoS článku

001064260200001

EID výsledku v databázi Scopus

2-s2.0-85171783107