Publication details
A technological method of enriching grape must by the bioactive components
| Authors | |
|---|---|
| Year of publication | 2012 |
| Type | Article in Proceedings |
| Conference | Gastronomické sympozium : sborník přednášek : biologické a nutriční hodnoty potravin : Kroměříž |
| MU Faculty or unit | |
| Citation | |
| Field | Hygiene |
| Keywords | grape must; bioactive phenols; thermomaceration; antioxidant activity |
| Description | In grape musts, concentration and composition of bioactive substances are primarily influenced by grapevine variety, health condition of grapes, growing conditions, and above all by vinification technology. Effects of different maceration technologies and their effect on the content of resveratrol and on the antioxidant capacity of grapes 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. The experiment involved three maceration technologies carried out at two different temperatures. A higher temperature and a longer maceration of grapes resulted in a significant increase in levels of trans-resveratrol, trans-piceid, and antioxidant capacity of produced grape musts. |
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