|
Vliv macerace na antiradikálovou aktivitu moštů révy vinné
Strýček, Jan
The work deals with the effect of maceration on the content representation of selected phenolic compounds, which have a positive impact on human health and the antiradical activity of musts. Influencing factor in this study is a temperature at which the must was macerated. It made one variety with different temperature maceration (Sauvignon) and the second variety, which was performed at only one temperature of maceration. Literary section contains a description of the progression of grape, its biochemical composition, description and distribution of phenolic substances, a description of free radicals and antioxidants. Phenolic compounds are divided into two groups - a flavonoids and nonflavonoids. These substances passes during maceration to the must. They affect the color, taste of the must and wine and also have a positive impact on human health The experiment was conducted in 2013 (September, October). The grapes were macerated 0, 2, 4, 8, 12, 24 and 48 hours, after manual gathering and initial processing. The samples were measured by optical density at different wavelengths, we measured also antiradical activity. Results were analyzed and it was found that a significant influence on the contents of the measured substances and quantities has temperature maceration.
|
guest ::
