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@article{1336404,
author = {Tříska, Jan and Balík, Josef and Strohalm, Jan and Novotná, Pavla and Vrchotová, Naděžda and Lefnerová, Danuše and Landfeld, Aleš and Híc, Pavel and Tománková, Eva and Veverka, Jaromír and Houška, Milan},
article_location = {New York},
article_number = {3},
doi = {http://dx.doi.org/10.1007/s11947-015-1637-2},
keywords = {Grapevine juices; Thermomaceration; Biologically active compounds; Antioxidative capacity; Total polyphenols; Antimutagenic activity},
language = {eng},
issn = {1935-5130},
journal = {Food and Bioprocess Technology},
title = {Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices},
volume = {9},
year = {2016}
}
TY - JOUR
ID - 1336404
AU - Tříska, Jan - Balík, Josef - Strohalm, Jan - Novotná, Pavla - Vrchotová, Naděžda - Lefnerová, Danuše - Landfeld, Aleš - Híc, Pavel - Tománková, Eva - Veverka, Jaromír - Houška, Milan
PY - 2016
TI - Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices
JF - Food and Bioprocess Technology
VL - 9
IS - 3
SP - 421-429
EP - 421-429
PB - Springer
SN - 19355130
KW - Grapevine juices
KW - Thermomaceration
KW - Biologically active compounds
KW - Antioxidative capacity
KW - Total polyphenols
KW - Antimutagenic activity
N2 - Grape juice quality can be substantially influenced by different processing methods and their parameters. This study deals with the influence of thermomaceration temperature and its holding time on important juice quality parameters such as the content of trans-resveratrol, trans-piceid, trans-epsilon-viniferin, and 2,4,6-trihydroxyphenantrene-2-O-glucoside. All the aforementioned compounds together with antioxidative capacity, total polyphenols, and antimutagenic activity were measured. This study used the following grapes: Blaufrankisch, Blaufrankisch bio, Saint Laurent, Gruner Veltliner, Gruner Veltliner bio, and Muller-Thurgau. For all tested grape varieties, the most important processing parameters were temperature and thermomaceration holding time. There were no significant differences in the content of the studied compounds. Three preservation technologies, freezing, bottle pasteurization, and high-pressure treatment, were also studied regarding the content of abovementioned biologically active compounds. Results of this study can be immediately applied to grape juice production.
ER -
TŘÍSKA, Jan, Josef BALÍK, Jan STROHALM, Pavla NOVOTNÁ, Naděžda VRCHOTOVÁ, Danuše LEFNEROVÁ, Aleš LANDFELD, Pavel HÍC, Eva TOMÁNKOVÁ, Jaromír VEVERKA a Milan HOUŠKA. Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices. \textit{Food and Bioprocess Technology}. New York: Springer, 2016, roč.~9, č.~3, s.~421-429. ISSN~1935-5130. Dostupné z: https://dx.doi.org/10.1007/s11947-015-1637-2.
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