Publication details
INCREASING THE RESVERATROL CONTENT AND ANTIOXIDANT CAPACITY OF GRAPE MUSTS BY THE THERMOMACERATION
| Authors | |
|---|---|
| Year of publication | 2011 |
| Type | Article in Proceedings |
| Conference | 34th World Congress of Vine and Wine, Porto, Portugal |
| MU Faculty or unit | |
| Citation | |
| Field | Other medical specializations |
| Keywords | resveratrol; antioxidant capacity; maceration |
| Attached files | |
| Description | The effects of different maceration technologies on the content of resveratrol and on the antioxidant capacity of grape musts were studied within the framework of a research project of the Agency of the Ministry of Agriculture of the Czech Republic Grant No. QI91B094, which was focused on monitoring of changes in varietal grape juices and their health benefits by means of physical methods. This study involved two white (Miiller-Thurgau and Griiner Veltliner) and two red wine (Blaufrankisch and St. Laurent) varieties, which are the most frequent in the Czech Republic. The experiment involved three maceration technologies carried out at two different temperatures. Changes in concentrations of total polyphenols, total anthocyanins, resveratrol, piceid and antioxidant capacity of musts were estimated. A prolongation of maceration period and a higher temperature statistically significantly increased contents of the aforementioned bioactive compounds in produced grape musts. |
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