Publication details

The changes of selected phenolic substances in wine technology

Authors

BALÍK Josef KYSELÁKOVÁ Marie TŘÍSKA Jan VRCHOTOVÁ Naděžda VEVERKA Jaromír HÍC Pavel TOTUŠEK Jiří LEFNEROVÁ Danuše

Year of publication 2008
Type Article in Periodical
Magazine / Source Czech J. Food Sci
MU Faculty or unit

Faculty of Medicine

Citation
Field Food production
Keywords polyphenols; piceid; resveratrol; caftaric acid; colour; antioxidative capacity; grape must; pressing; red wine;clarifyig agents
Description The effects of the pressing technology and clarification of white grape musts on concentration of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were pocessed by hydraulic and pneumatic pressing technlologies. In the individual stages of pressing and after the application of different doses of the clarification agents, must samples were analysed for the content of polyphenols and the antioxidative capacity.

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