IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v33y2015i1id286-2014-cjfs.html
   My bibliography  Save this article

Influence of thermal treatment on polyphenol extraction of wine cv. André

Author

Listed:
  • Jozef ŠEVCECH

    (Department of Biochemical Technology, Institute of Biotechnology and Food Science Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Ľubica VICENOVÁ

    (Department of Biochemical Technology, Institute of Biotechnology and Food Science Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Katarína FURDÍKOVÁ

    (Department of Biochemical Technology, Institute of Biotechnology and Food Science Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Fedor MALÍK

    (Department of Biochemical Technology, Institute of Biotechnology and Food Science Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

Abstract

The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal maceration techniques were examited. Comparing four different thermal maceration processes we have found out that the cold soak combined with classical maceration had the most significant effect on the extraction of total polyphenols and anthocyanins. Concentration of total phenols was more than 27% higher than in a thermovinificated sample. These techniques have also offered wines with the highest colour intensity. There was no considerable influence of maceration on the main products of ethanol fermentation but an effect on the concentration of total acids in wine was observed. In all cases fermentation caused a decrease of total phenols in André wines.

Suggested Citation

  • Jozef ŠEVCECH & Ľubica VICENOVÁ & Katarína FURDÍKOVÁ & Fedor MALÍK, 2015. "Influence of thermal treatment on polyphenol extraction of wine cv. André," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(1), pages 91-96.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:286-2014-cjfs
    DOI: 10.17221/286/2014-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/286/2014-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/286/2014-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/286/2014-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Mojmír Baroň, 2011. "Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(6), pages 603-609.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.

      More about this item

      Keywords

      temperature; wine; grape; colour;
      All these keywords.

      Statistics

      Access and download statistics

      Corrections

      All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:286-2014-cjfs. See general information about how to correct material in RePEc.

      If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

      If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

      If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

      For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

      Please note that corrections may take a couple of weeks to filter through the various RePEc services.

      IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.