Characteristic of phenolic compounds of wine and the influence of raw material and production process on their content®

• Autorzy: Kołota Aleksandra , Skolmowska Dominika , Lachowicz Katarzyna , Stachoń Małgorzata

Warianty tytułu

PL

Charakterystyka związków fenolowych występujących w winie oraz wpływ zastosowanego surowca i procesu produkcji na ich zawartość®

• Języki publikacji: EN

Abstrakty

EN

The tradition of wine production and consumption has been known since ancient times. Consumption of wine is particularly widespread in the Mediterranean countries. Wine is composed mainly of water, ethanol, carbohydrates, organic acids, minerals and phenols that shape the taste, aroma and colour of the final product. Phenolic compounds contained in wine also determine its beneficial effect on health. The aim of this article is to characterize the phenolic compounds of wine, as well as presenting the impact of the raw material and wine production process on phenolic content, as well as its healthy properties.

PL

Tradycja produkcji i konsumpcji wina sięga czasów starożytnych. Spożycie wina jest szczególnie rozpowszechnione w krajach basenu Morza Śródziemnego. Wino składa się głównie z wody, etanolu, węglowodanów, kwasów organicznych, składników mineralnych oraz związków fenolowych, które kształtują smak, aromat i barwę produktu finalnego. Obecność związków fenolowych w winie decyduje także o jego korzystnym wpływie na zdrowie. Celem artykułu jest charakterystyka zawartych w winie związków fenolowych, a także przedstawienie wpływu zastosowanego do produkcji wina surowca oraz procesów produkcji wina na zawartość fenoli, jak również ich prozdrowotne właściwości.

Słowa kluczowe

EN

wine; phenolic compounds; antioxidant properties; production process

PL

wino; związki fenolowe; właściwości antyoksydacyjne; proces produkcji

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2020
• Tom: nr 2
• Strony: 142--157
• Opis fizyczny: Bibliogr. 102 poz., tab.

Twórcy

autor

Kołota Aleksandra

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Skolmowska Dominika

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Lachowicz Katarzyna

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Stachoń Małgorzata

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).