Publication details
Termomacerovaný hroznový mošt s přídavkem kyseliny L-askorbové
| Title in English | Thermotreated grape juice with added L-ascorbic acid |
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| Authors | |
| Year of publication | 2011 |
| MU Faculty or unit | |
| Description | Vine grapes are good source of natural phenolic antioxidants such as resveratrol, piceid, flavonoidal and non-flavonoidal phenols. These phenolic antioxidants are mostly found in skin of grape balls. Mass of the balls contains minimum of these components. Therefore, currently normally produced grape juices contain very low level of anti-oxidative active health supporting phenolic components. The main task of this patent was to find the method how to increase content and stability of biologically active phenolic anti-oxidants in produced grape juice. The mentioned defect of current grape juices is removed by the thermal treated grape juice with added L-ascorbic acid. Substance of the technological solution is in thermal treatment of crushed grape balls with added minimal dose of L-ascorbic acid of 1 mg per 1 liter of grape juice. |
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