The changes of selected phenolic substances in wine technology
| Authors | |
|---|---|
| Year of publication | 2008 |
| Type | Article in Periodical |
| Magazine / Source | Czech J. Food Sci |
| MU Faculty or unit | |
| 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. |