Effect of the Period of Maceration on the Content of Antioxidant Substances in Grape Juice | Einfluss der Dauer der Mazeration auf den Gehalt von Antioxidantien im Traubensaft
2018
Baron, Mojmir | Kumsta, Michal | Sumczynski, Daniela | Mlcek, Jiri | Jurikova, Tunde | Sochor, Jiri
The study deals with the monitoring of the content of antioxidant components in grape juice in the course of cold maceration of grapevine varieties ‘Italian Riesling’ and ‘Cabernet Sauvignon’, vintages 2011 and 2012. For analyses, grape juice was sampled after the maceration intervals of 0; 2; 4; 6; 8; 12 and 24 h. Spectrophotometry was used to estimate antioxidant activity (by the DPPH test), total flavanols, contents of anthocyans and contents of hydroxycinnamic acids. The content of total acidity and pH were estimated as well. Obtained results indicated that contents of aforementioned compounds increased with the increasing time of mush maceration.
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