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2013 | 11 | 10 | 1575-1582
Tytuł artykułu

Changes of organic acids and phenolic compounds contents in grapevine berries during their ripening

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Changes of total content of phenolic substances, alteration in total titratable acidity and differences in tartaric acid content in grapes of four white (Müller-Thurgau - MT, Pinot Blanc - Rulandské bílé in Czech, RB, Sauvignon (Sg), and Muscat Ottonel - Muškát Ottonel in Czech, MO) and two blue (Dornfelder - Df and Blue Frankish - Frankovka in Czech, Fr) grapevine varieties throughout their growth, ripening and maturing (July–November). Potentiometric titration was applied for the determination of total titratable acids in grapes (expressed as tartaric acid equivalents in g L−1). A spectrophotometric method according Rebelein based on the formation of a colored complex of ammonium metavanadate and tartaric acid was used for determination of tartaric acid in green juice made by pressing unripe grapes. A spectrophotometric method based on reduction of phosphomolybdato-tungsten complex in alkaline solution using Folin-Ciocalteau reagent was applied for determination of total content of phenolic substances (TCP). [...]
Wydawca

Czasopismo
Rocznik
Tom
11
Numer
10
Strony
1575-1582
Opis fizyczny
Daty
wydano
2013-10-01
online
2013-07-19
Twórcy
  • Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, 61300, Brno, Czech Republic
  • Department of Chemistry, Faculty of Education, Masaryk University in Brno, 61137, Brno, Czech Republic
  • Department of Chemistry, Faculty of Education, Masaryk University in Brno, 61137, Brno, Czech Republic
  • Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 76272, Zlín, Czech Republic, kuban@ft.utb.cz
Bibliografia
  • [1] Z. Foffová, V. Kraus, B. Vurm, New Encyclopaedia of Czech and Moravan Wines (Praga Mystica, Prague, 2008) (In Czech)
  • [2] J. Farkaš, Technology and Biochemistry of Wine, 2nd edition (SNTL, Prague, 1980) (In Czech)
  • [3] A. Sabir, E. Kafkas, S. Tangolar, Spanish J. Agric. Res. 8, 425 (2010)
  • [4] F. Etchebarne, H. Jeda, J.J. Hunter, S. Afr. J. Enol. Vitic. 31, 106 (2010)
  • [5] S. DeBolt, R. Ristic, P.G. Iland, C.M. Ford, HortSci. 43, 957 (2008)
  • [6] A. Rudnitskaya, S.M. Rocha, A. Legin, V. Pereira, J.C. Marques, Anal. Chim. Acta 602, 82 (2010) http://dx.doi.org/10.1016/j.aca.2009.12.042[Crossref]
  • [7] Z. Liang, M. Sang, P. Fan, B. Wu, L. Wang, W. Duan, S. LI, J. Food Sci. 26, 1231 (2011) http://dx.doi.org/10.1111/j.1750-3841.2011.02408.x[Crossref]
  • [8] P. Pavloušek, M. Kumšta, Czech J. Food Sci. 29, 361 (2011)
  • [9] P. Stratil, V. Kubáň, J. Fojtová, Czech J. Food Sci. 26, 242 (2008)
  • [10] P. Stratil, B. Klejdus, V. Kubáň, J. Agric. Food Chem. 64, 607 (2006) http://dx.doi.org/10.1021/jf052334j[Crossref]
  • [11] H. Rebelein, Deutsche Lebenmittel-Rundschau 37, 36 (1961)
  • [12] I. Mato, S. Suárez-Luque, J. F. Huidobro, Food Res. Internat. 38, 1175 (2005) http://dx.doi.org/10.1016/j.foodres.2005.04.007[Crossref]
  • [13] I. Hayoglu, O. Kola, C. Kaya, S. Ozer, H. Turkoglu, J. Food Proces. Preserv. 33, 252 (2009) http://dx.doi.org/10.1111/j.1745-4549.2008.00339.x[Crossref]
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.-psjd-doi-10_2478_s11532-013-0288-2
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