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Volatile compounds in Prošek dessert wines produced from white and red grapes
aroma HS-SPME-GC-MS cv. Posip cv. Plavac mali
2015/7/28
Prosek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified usi...
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
grape juices stilbens content UV irradiation ozonisation
2015/5/18
Grapes from two varieties – Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperatu...
Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice
Strawberry Orange Grapes Juice
2016/6/1
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
Physical methods of resveratrol induction in grapes and grape products – a review
trans-resveratrol methods of enchrichements UV irradiation ozonisation
2014/2/25
rans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has ...
Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
grapevine interspecific variety sugars organic acid profiling
2014/2/25
The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt wit...
Flavor Compounds in Wines Produced from Chardonnay Grapes Fermented with Fruit Juices
Chardonnay grapes fruit juices S. cerevisiae flavor chemicals
2009/6/17
Chardonnay grapes were fermented with or without juice of apple, pear, cantaloupe, peach, banana, or orange with a Saccharomyces cerevisiae yeast strain. Volatile chemicals formed in the seven wines w...
Effects of Dipping Solutions on Air-Drying Rates of the Seedless Grapes
Seedless grapes pretreatment solution drying
2010/2/3
Preserving of food by drying, has been became an important subject in food industry. Turkey has a high potential at fruit production. Grape has an economically important role in Turkey's export. The e...
Relations between polyphenols content and antioxidant activity in vine grapes and leaves
vine grapes vine leaves stems downy mildew powdery mildew grey mould piceid resveratrol caftaric acid catechin epicatechin photochemiluminescence DPPH FRAP
2014/3/3
The occurrence and content of some polyphenols and the antioxidant activity of compounds present in grape berries, stems and leaves of Vitis vinifera L. were evaluated. Three white and three blue vari...
Evaluation of colour content in grapes originating from south Moravia
total anthocyanins extraction grape grape berries skin of grape berries grape varieties rotten grapes
2014/3/3
The content of total anthocyanins was determined in grapes of nine grapevine (Vitis vinifera L.) varieties belonging to the traditional blue vine varieties grown in south Moravia (Czech Republic) with...
Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards
Vitis vinifera L. cultivars polyphenolic compounds berries stems HPLC
2014/3/3
The main chemoprotective polyphenolic compounds in the Vitis vinifera berries, rachis, and pedicels of 10 cultivars classified for the production of wine and growing in Southern Moravian vineyards, th...