Evolution of the Polyphenolic Content of Moravian White Grape Variety Wines of Different Vintages During Storage

IF 1.1 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
R. Vašková, L. Snopek, J. Mlček
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引用次数: 0

Abstract

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.
不同年份摩拉维亚白葡萄品种葡萄酒贮藏过程中多酚含量的演变
葡萄酒被认为是生物活性化合物的来源,也是酚类含量最高的酒精饮料之一。人们对葡萄酒的成分越来越感兴趣,因为它对人体健康有益。这项工作的重点是白葡萄酒的生物活性和感官属性,并提出了葡萄酒的化学概况与他们的地理来源,品种和储存的研究。本研究的目的是研究捷克共和国摩拉维亚地区35种精选白葡萄酒品种的酚类化合物演变。采用高效液相色谱法对葡萄酒中的酚类化合物进行分离鉴定。采用分光光度法测定了总多酚和总黄酮的含量。本研究对摩拉维亚白葡萄品种的总苯甲酸和肉桂酸衍生物、黄酮醇、黄烷醇和二苯乙烯含量进行了测定。结果表明,葡萄果实中酚类物质的含量与葡萄品种和贮藏时间有关。
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来源期刊
CiteScore
2.50
自引率
7.70%
发文量
1
审稿时长
>36 weeks
期刊介绍: The South African Journal of Enology and Viticulture (SAJEV) publishes full-length original Research Papers, Research Notes and Review Papers on all subjects related to enology and viticulture. The SAJEV does not accept articles published in, or submitted to, other journals.
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