Einfluss der Dauer der Mazeration auf den Gehalt von Antioxidantien im Traubensaft

Baroň, Mojmír; Kumšta, Michal; Sumczynski, Daniela; Mlček, Jiří; Juríková, Tünde; Sochor, Jiří

dc.title	Einfluss der Dauer der Mazeration auf den Gehalt von Antioxidantien im Traubensaft	de
dc.title	Effect of the period of maceration on the content of antioxidant substances in grape juice	en
dc.contributor.author	Baroň, Mojmír
dc.contributor.author	Kumšta, Michal
dc.contributor.author	Sumczynski, Daniela
dc.contributor.author	Mlček, Jiří
dc.contributor.author	Juríková, Tünde
dc.contributor.author	Sochor, Jiří
dc.relation.ispartof	Erwerbs-Obstbau
dc.identifier.issn	0014-0309 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	60
dc.citation.spage	37
dc.citation.epage	45
dc.type	article
dc.language.iso	en
dc.publisher	Springer Verlag
dc.identifier.doi	10.1007/s10341-018-0385-7
dc.relation.uri	https://link.springer.com/article/10.1007/s10341-018-0385-7
dc.subject	Grape juice	en
dc.subject	Maceration	en
dc.subject	Antioxidant activity	en
dc.subject	Anthocyans	en
dc.subject	Hydroxycinnamic acids	en
dc.subject	Flavanols	en
dc.description.abstract	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. © 2018, Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1008374
utb.identifier.obdid	43878959
utb.identifier.scopus	2-s2.0-85046551516
utb.identifier.wok	000451066800006
utb.identifier.coden	ERWBA
utb.source	j-scopus
dc.date.accessioned	2019-01-31T08:58:58Z
dc.date.available	2019-01-31T08:58:58Z
dc.description.sponsorship	project IGA [14/2014/591]
utb.contributor.internalauthor	Sumczynski, Daniela
utb.contributor.internalauthor	Mlček, Jiří
utb.fulltext.affiliation	Mojmir Baron 1, Michal Kumsta 1, Daniela Sumczynski 2, Jiri Mlcek 2, Tunde Jurikova 3, Jiri Sochor 1 1 Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valtická 337, 69144 Lednice, Czech Republic 2 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 76001 Zlín, Czech Republic 3 Institut for Education of Pedagogics, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, 94974 Nitra, Slovakia mendel.u@seznam.cz
utb.fulltext.dates	Received: 19 May 2017 Accepted: 6 April 2018 Published online: 7 May 2018
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utb.fulltext.sponsorship	The financial support from sources of the project IGA 14/2014/591 ZF is highly acknowledged.
utb.wos.affiliation	[Baron, Mojmir; Kumsta, Michal; Sochor, Jiri] Mendel Univ Brno, Dept Viticulture & Enol, Fac Hort, Valticka 337, Lednice 69144, Czech Republic; [Sumczynski, Daniela; Mlcek, Jiri] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic; [Jurikova, Tunde] Constantine Philosopher Univ Nitra, Inst Educ Pedag, Fac Cent European Studies, Drazovska 4, Nitra 94974, Slovakia
utb.scopus.affiliation	Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valtická 337, Lednice, 69144, Czech Republic; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, Zlín, 76001, Czech Republic; Institut for Education of Pedagogics, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra, 94974, Slovakia
utb.fulltext.projects	IGA 14/2014/591 ZF
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Analysis and Chemistry
utb.fulltext.ou	Department of Food Analysis and Chemistry