Phenolic compounds in red semi-sweet wines produced by application of various techniques.
2020
The research objects were test and control samples of semi-sweet wines produced from Saperavi grape. The control sample was produced by standard technology; the four test samples through separate and combined application of various techniques with the aim to increase the phenolic content. It was found that the highest amount of phenolic compounds was in the test sample produced by techniques: removal of the juice in the amount of half the volume of the destemmed must right before alcoholic fermentation and heating of the remained must up to 65 0C. The total amount of phenolics in the samples was studied by the Folin-Ciocalteu method; the amount of malvidin-3-glucoside, phenol carbonic acids, catechins and vanillin aldehyde - via application of the High Performance Liquid Chromatography method. In the best test sample, compared to the control, there were increased concentrations of phenolics, such as: the total amount of phenolic compounds – by 83.8%, the amount of malvidin-3-glucoside – by 52.6%, the total amount of phenol carbonic acids - by 82.4%, the total amount of catechins – 2-times as much, the amount of vanillic acid - 3.5-times; the amount of vanillin aldehyde – by 45.9%; in the test sample, compared to the control, higher was as well the tasting evaluation assessment.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Georgian Research Institute for Scientific Technical Information