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Effects of fruit-zone leaf removal on the concentrations of phenolic and organic acids in Istrian Malvasia grape juice and wine (CROSBI ID 575780)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Bubola, Marijan ; Peršurić, Đordano ; Kovačević Ganić, Karin ; Karoglan, Marko ; Kozina, Bernard Effects of fruit-zone leaf removal on the concentrations of phenolic and organic acids in Istrian Malvasia grape juice and wine // 7th International Congres of Food Technologists, Biotechnologists and Nutritionists - Book of Abstracts / Helga Medić (ur.). Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011. str. 106-106

Podaci o odgovornosti

Bubola, Marijan ; Peršurić, Đordano ; Kovačević Ganić, Karin ; Karoglan, Marko ; Kozina, Bernard

engleski

Effects of fruit-zone leaf removal on the concentrations of phenolic and organic acids in Istrian Malvasia grape juice and wine

Phenolic acids, represented by hydroxycinnamic and hydroxybenzoic acids and their derivatives, are the most abundant phenolic compounds in grape juice and wine of white grapevine cultivars. The effects of fruit-zone leaf removal on the concentration of hydroxycinnamic acids, hydroxybenzoic acids and organic acids of cv. Istrian Malvasia grape juice and wine was investigated in this study. Fruit-zone leaf removal was applied at three different phenological stages: before bloom, at berry set and at véraison. Control treatment without leaf removal was also included. At véraison two intensities of leaf removal were applied. Phenolic and organic acids were identified and quantified using high-performance liquid chromatography. Grape juice samples of before bloom and berry set treatments had the lowest concentrations of tartaric acid and the highest concentrations of malic acid, while véraison treatments had the lowest concentrations of malic acid and the highest concentrations of tartaric acid. Before bloom treatment had significantly lower concentrations of all hydroxycinnamic and hydroxybenzoic acids in grape juice in comparison to other investigated treatments, which did not vary considerably among themselves in the concentration of total hydroxycinnamic acids. The concentration of hydroxybenzoic acids in grape juice was lower in véraison treatments in comparison to berry set and control treatments. The concentrations of hydroxycinnamic, hydroxybenzoic and organic acids in wine followed the same trends as observed in grape juice. It is concluded that the concentration of phenolic and organic acids in grape juice and wine of white grapevine cultivars can be managed with the timing of fruit-zone leaf removal according to the desired wine style.

leaf removal; phenolic acids; organic acids; Istrian Malvasia; grape juice; wine

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Podaci o prilogu

106-106.

2011.

objavljeno

Podaci o matičnoj publikaciji

7th International Congres of Food Technologists, Biotechnologists and Nutritionists - Book of Abstracts

Helga Medić

Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

978-953-99725-3-8

Podaci o skupu

7th International Congres of Food Technologists, Biotechnologists and Nutritionists

poster

20.09.2011-23.09.2011

Opatija, Hrvatska

Povezanost rada

Poljoprivreda (agronomija), Prehrambena tehnologija