Effect of Pre-fermentation Maceration on the Content of Antioxidant Compounds in Grapevine Juice

Lower antioxidant capacity of white wines is caused by a lower content of phenolic compounds. In red wine, a higher content of phenolic compounds is the result of maceration. This study deals with effects of pre-fermentation maceration on contents of some selected compounds (above all antioxidants)...

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Veröffentlicht in:	Notulae botanicae Horti agrobotanici Cluj-Napoca 2017-01, Vol.45 (1), p.105-111
Hauptverfasser:	BARON, Mojmir, KUMSTA, Michal, PRUSOVA, Bozena, TOMASKOVA, Lenka, SOCHOR, Jiri
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Antioxidants Browning Catechin Esters Fermentation Flavanols Flavonols Grapes Hydroxycinnamic acid Juices Maceration Oxidation pH effects Phenolic compounds Phenols Spectrophotometry Wine Wines
Online-Zugang:	Volltext
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