<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>This paper describes research conducted on the polyphenolic compounds found in wine and different parts of the grapevine. The research consisted of two experiments. In the first, extracts of polyphenols from the leaves, stems, skins and seeds were measured. In the second, these parts were macerated and left in the must during fermentation. For this experiment, the Souvignier gris wine grape variety was used. In both cases, 33 polyphenolic compounds were measured. These measurements were made using the liquid chromatography–mass spectrometry (LC-MS) method. Based on the results, the individual concentrations of all the polyphenolic compounds in different parts of the plant were measured. Addition of the individual parts of the grapevine to the must during fermentation was shown to increase the concentration of the individual polyphenols in the wine. It is therefore important not to forget the importance of the stems and the maceration of the grapes during the winemaking process.</p>
</abstract>

This paper describes research conducted on the polyphenolic compounds found in wine and different parts of the grapevine. The research consisted of two experiments. In the first, extracts of polyphenols from the leaves, stems, skins and seeds were measured. In the second, these parts were macerated and left in the must during fermentation. For this experiment, the Souvignier gris wine grape variety was used. In both cases, 33 polyphenolic compounds were measured. These measurements were made using the liquid chromatography–mass spectrometry (LC-MS) method. Based on the results, the individual concentrations of all the polyphenolic compounds in different parts of the plant were measured. Addition of the individual parts of the grapevine to the must during fermentation was shown to increase the concentration of the individual polyphenols in the wine. It is therefore important not to forget the importance of the stems and the maceration of the grapes during the winemaking process.

Study of polyphenolic compounds in wines and different parts of the grapevine

Folia Horticulturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Study of polyphenolic compounds in wines and different parts of the grapevine"}

This paper describes research conducted on the polyphenolic compounds found in wine and different parts of the grapevine. The research consisted of two...

Study of polyphenolic compounds in wines and different parts of the grapevine

Article Category: ORIGINAL ARTICLE

Online veröffentlicht: 31. Dez. 2023

Seitenbereich: 297 - 306

Eingereicht: 09. März 2023

Akzeptiert: 17. Juli 2023

DOI: https://doi.org/10.2478/fhort-2023-0022

Schlüsselwörter
LC-MS, maceration, skins, stems, Souvigner gris

© 2023 Jakub Humaj et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Study of polyphenolic compounds in wines and different parts of the grapevine

Article Category: ORIGINAL ARTICLE

Online veröffentlicht: 31. Dez. 2023

Seitenbereich: 297 - 306

Eingereicht: 09. März 2023

Akzeptiert: 17. Juli 2023

DOI: https://doi.org/10.2478/fhort-2023-0022

SchlüsselwörterLC-MS, maceration, skins, stems, Souvigner gris

© 2023 Jakub Humaj et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
LC-MS, maceration, skins, stems, Souvigner gris