Evolution of the polyphenolic content of Moravian white grape variety wines of different vintages during storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63569399" target="_blank" >RIV/70883521:28110/23:63569399 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28160/23:63569399

Výsledek na webu

<a href="https://www.journals.ac.za/sajev/article/view/5428" target="_blank" >https://www.journals.ac.za/sajev/article/view/5428</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.21548/44-1-5428" target="_blank" >10.21548/44-1-5428</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Evolution of the polyphenolic content of Moravian white grape variety wines of different vintages during storage

Popis výsledku v původním jazyce

Wine is known as a source of bioactive compounds and is one of the alcoholic beverages with the highest phenolic content. There has been growing interest in the composition of wine due to its beneficial properties for human health. This work focuses on biologically active and sensory attributes of white wine and presents research on wine chemical profiles in relation to their geographical origin, varieties and storage. The aim of this study was to investigate the phenolic compound evolution of 35 selected white wine varieties from the Moravian region in the Czech Republic. To separate and identify individual phenolic compounds in the wines, the high-performance liquid chromatographic method was used. A spectrophotometric method was applied for the determination of total polyphenol and total flavonoid content. This research presents results for the total benzoic and cinnamic acid derivatives, flavonols, flavanols and stilbene content of Moravian white grape varieties. Differences were found in the content of these compounds, and the results show that the phenolic concentrations depend on grape variety and storage time.

Název v anglickém jazyce

Evolution of the polyphenolic content of Moravian white grape variety wines of different vintages during storage

Popis výsledku anglicky

Wine is known as a source of bioactive compounds and is one of the alcoholic beverages with the highest phenolic content. There has been growing interest in the composition of wine due to its beneficial properties for human health. This work focuses on biologically active and sensory attributes of white wine and presents research on wine chemical profiles in relation to their geographical origin, varieties and storage. The aim of this study was to investigate the phenolic compound evolution of 35 selected white wine varieties from the Moravian region in the Czech Republic. To separate and identify individual phenolic compounds in the wines, the high-performance liquid chromatographic method was used. A spectrophotometric method was applied for the determination of total polyphenol and total flavonoid content. This research presents results for the total benzoic and cinnamic acid derivatives, flavonols, flavanols and stilbene content of Moravian white grape varieties. Differences were found in the content of these compounds, and the results show that the phenolic concentrations depend on grape variety and storage time.

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

2023

Kód důvěrnosti údajů

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

Název periodika

South African Journal of Enology and Viticulture

ISSN

0253-939X

e-ISSN

2224-7904

Svazek periodika

44

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

ZA - Jihoafrická republika

Počet stran výsledku

16

Strana od-do

9-24

Kód UT WoS článku

001025629500002

EID výsledku v databázi Scopus

2-s2.0-85165047055