The contents of total polyphenolic compounds and trans-resveratrol in white Riesling originated in the Czech Republic

Faitova, Katerina; Hejtmánková, A.; Lachman, J.; Pivec, V.; Dudjak, J.

doi:10.17221/3426-cjfs

Cited by 9 publications

(9 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The concentration of trans-resveratrol in samples from the Bohemian wine-growing region ranged from 0.033 mg/l to 0.421 mg/l with a mean value of 0.117 mg/l. The concentration of trans-resveratrol in samples from the Moravian wine-growing region ranged from 0.033 mg/l to 0.875 mg/l with a mean value of 0.123 mg/l (Faitová et al 2004).…”

Section: Resultsmentioning

confidence: 98%

Influence of locality on content of phenolic compounds in white wines

Lampíř¹,

Pavloušek²

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Lampíř L., Pavloušek P. (2013): Influence of locality on content of phenolic compounds in white wines. Czech J. Food Sci., 31: 619-626.Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. Sádek is a location on the edge of production wine-growing in the Czech Republic and Perná is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)-catechin and (-)-epicatechin. Since these compounds were not influenced significantly by vintage, they can be good markers of terroir.

show abstract

Section: Resultsmentioning

confidence: 98%

Influence of locality on content of phenolic compounds in white wines

Lampíř¹,

Pavloušek²

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The samples were classified into two groups according to their total polyphenol concentration (Folin-Ciocalteau method), taking into account information from Faitová et al (2004): polyphenol levels found in commercial wines (1.4-3.2 g/L; samples No. 1 to 12) and polyphenol levels up to (4.5-7.2 g/L; samples No.…”

Section: Wine Samplesmentioning

confidence: 99%

“…The cut-off values for high and low polyphenol content were determined according to levels found in non-commercial and commercial wines respectively (Faitová et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Goldner

Lira

Baren

et al. 2016

SAJEV

View full text Add to dashboard Cite

The aim of this study was to explore the effect of two ranges of polyphenols naturally present in Malbec wine, high concentrations (4.5-7.2 g/L) and low (1.4-3.2 g/L), on the perception of aroma. Samples with a maximum ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and HS-SPME-GC-MS and physicochemical analyses were performed. The intensities of fruity (P < 0.01), citrus (P < 0.01), strawberry (P < 0.05), cooked fruit (P < 0.01) and floral (P < 0.01) aromas decreased when the level of polyphenols increased. Neither volatile compounds nor physicochemical analyses were significant in the two groups of wines.

show abstract

“…The wines of cv. Riesling in the Czech Republic were also investigated by Faitová et al (2004) by the analysis of 76 samples of wine. The concentration of trans-resveratrol in the samples from the Bohemian wine-growing region ranged from 0.033 mg/l to 0.421 mg/l with the mean value of 0.117 mg/l.…”

Section: Evaluation Of Stilbenes Profilementioning

confidence: 99%

Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

Pavloušek¹,

Kumšta²

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Pavloušek P., Kumšta M. (2013): Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds. Czech J. Food Sci., 31: 474-482.Eighteen non-flavonoid phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates, and stilbenes were analysed in 43 monovarietal wines originated from five wine-growing regions in the Czech Republic. The non-flavonoid phenolic compounds in wine were analysed by a HPLC method. The methods of multivariate statistical analysis were used for the wine discrimination on the basis of the geographical origin. The canonical discriminant analysis (CDA) proved the possibility to discriminate wines according to their provenance on the basis of the following parameters: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, p-coutaric acid, trans-resveratrol, and cis-resveratrol. On the basis of statistical analyses, 95.4% of the wine samples were correctly classified. The results therefore indicate that the non-flavonoid phenolic compounds can be used to discriminate the geographical origin of white wines.

show abstract

The contents of total polyphenolic compounds and trans-resveratrol in white Riesling originated in the Czech Republic

Cited by 9 publications

References 10 publications

Influence of locality on content of phenolic compounds in white wines

Influence of locality on content of phenolic compounds in white wines

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

Contact Info

Product

Resources

About