Influence of tannin addition on the content and composition of polyphenolic compounds in wines
Polyphenols can greatly affect the sensorial characteristics and stability of wine. The concentration of polyphenols in wines is very low, the sample must be thus concentrated before the analytical measurement. The extraction on solid phase (SPE) is a suitable method for the isolation, purification,...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2008-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200810-0006_influence-of-tannin-addition-on-the-content-and-composition-of-polyphenolic-compounds-in-wines.php |
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| author | Marie CÍCHOVÁ Jan PETŘÍČEK Jaromír FIALA |
| author_facet | Marie CÍCHOVÁ Jan PETŘÍČEK Jaromír FIALA |
| author_sort | Marie CÍCHOVÁ |
| collection | DOAJ |
| description | Polyphenols can greatly affect the sensorial characteristics and stability of wine. The concentration of polyphenols in wines is very low, the sample must be thus concentrated before the analytical measurement. The extraction on solid phase (SPE) is a suitable method for the isolation, purification, and concentration of polyphenols from complicated matrices. RP-HPLC with diode array detection was used for the separation and identification of polyphenols. A library of absorption spectra of standards was created and used for the identification of 14 polyphenols in wines. The contents of the individual polyphenols and their changes after the addition of four tannin preparations were determined in eight white and two rosé wine samples. The influence of the flavour profile of the applied tannin preparations on sensorial characteristics of wines was established |
| first_indexed | 2024-04-10T08:36:23Z |
| format | Article |
| id | doaj.art-d105ddd5b3574deb9ee9a23cc93fa8c4 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:23Z |
| publishDate | 2008-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-d105ddd5b3574deb9ee9a23cc93fa8c42023-02-23T03:27:13ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172008-12-0126Special IssueS33S3810.17221/242/2008-CJFScjf-200810-0006Influence of tannin addition on the content and composition of polyphenolic compounds in winesMarie CÍCHOVÁ0Jan PETŘÍČEK1Jaromír FIALA2Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDepartment of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDepartment of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicPolyphenols can greatly affect the sensorial characteristics and stability of wine. The concentration of polyphenols in wines is very low, the sample must be thus concentrated before the analytical measurement. The extraction on solid phase (SPE) is a suitable method for the isolation, purification, and concentration of polyphenols from complicated matrices. RP-HPLC with diode array detection was used for the separation and identification of polyphenols. A library of absorption spectra of standards was created and used for the identification of 14 polyphenols in wines. The contents of the individual polyphenols and their changes after the addition of four tannin preparations were determined in eight white and two rosé wine samples. The influence of the flavour profile of the applied tannin preparations on sensorial characteristics of wines was establishedhttps://cjfs.agriculturejournals.cz/artkey/cjf-200810-0006_influence-of-tannin-addition-on-the-content-and-composition-of-polyphenolic-compounds-in-wines.phpwine, polyphenolsdeterminationhplc-dadspetanin |
| spellingShingle | Marie CÍCHOVÁ Jan PETŘÍČEK Jaromír FIALA Influence of tannin addition on the content and composition of polyphenolic compounds in wines Czech Journal of Food Sciences wine, polyphenols determination hplc-dad spe tanin |
| title | Influence of tannin addition on the content and composition of polyphenolic compounds in wines |
| title_full | Influence of tannin addition on the content and composition of polyphenolic compounds in wines |
| title_fullStr | Influence of tannin addition on the content and composition of polyphenolic compounds in wines |
| title_full_unstemmed | Influence of tannin addition on the content and composition of polyphenolic compounds in wines |
| title_short | Influence of tannin addition on the content and composition of polyphenolic compounds in wines |
| title_sort | influence of tannin addition on the content and composition of polyphenolic compounds in wines |
| topic | wine, polyphenols determination hplc-dad spe tanin |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200810-0006_influence-of-tannin-addition-on-the-content-and-composition-of-polyphenolic-compounds-in-wines.php |
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