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The changes of selected phenolic substances in wine technology

Author

Listed:
  • Josef BALÍK

    (Department of Post-harvest Technology of Horticultural Products)

  • Marie KYSELÁKOVÁ

    (Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno, Lednice, Czech Republic)

  • Jan TŘÍSKA
  • Naděžda VRCHOTOVÁ
  • Jaromír VEVERKA

    (Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno, Lednice, Czech Republic)

  • Pavel HÍC

    (Department of Post-harvest Technology of Horticultural Products)

  • Jiří TOTUŠEK

    (Institute of Systems Biology and Ecology, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic)

  • Danuše LEFNEROVÁ

    (Institute of Systems Biology and Ecology, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic)

Abstract

The effects of the pressing technology and clarification of white grape musts on concentrations of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were processed by hydraulic or pneumatic pressing technologies. In the individual stages of pressing and after the application of different doses of the clarification agent, must samples were analysed for the content of polyphenols and the antioxidative capacity. The highest concentrations of caftaric acid were estimated in the musts made by hydraulic pressing from grapes of Welschriesling variety. On the other hand, musts made from grapes of Grüner Veltliner showed the highest contents of trans-piceid in both variants of pressing. The values of antioxidative capacity of the must samples analysed were not significantly different. The influence of clarification on the changes of phenolic substances in young red wines of Saint Laurent variety was also studied. Six various clarifiers were tested as applied in two different doses. Polyvinylpolypyrrolidone caused the highest losses of trans-resveratrol in the course of red wine clarification. The concentrations of catechin, epicatechin, and total anthocyanins as well as the colour parameters of red wines were influenced at most by the application of egg white.

Suggested Citation

  • Josef BALÍK & Marie KYSELÁKOVÁ & Jan TŘÍSKA & Naděžda VRCHOTOVÁ & Jaromír VEVERKA & Pavel HÍC & Jiří TOTUŠEK & Danuše LEFNEROVÁ, 2008. "The changes of selected phenolic substances in wine technology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(SpecialIs), pages 3-12.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:specialissue:id:239-2008-cjfs
    DOI: 10.17221/239/2008-CJFS
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