Effect of the Period of Maceration on the Content of Antioxidant Substances in Grape Juice |
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| Authors: | Mojmir Baron Michal Kumsta Daniela Sumczynski Jiri Mlcek Tunde Jurikova Jiri Sochor |
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| Institution: | 1.Department of Viticulture and Enology, Faculty of Horticulture,Mendel University in Brno,Lednice,Czech Republic;2.Department of Food Analysis and Chemistry, Faculty of Technology,Tomas Bata University in Zlin,Zlín,Czech Republic;3.Institut for Education of Pedagogics, Faculty of Central European Studies,Constantine the Philosopher University in Nitra,Nitra,Slovakia |
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| 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. |
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