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

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
7th International Congres of Food Technologists, Biotechnologists and Nutritionists - Book of Abstracts / Helga Medić - : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 106-106

ISBN
978-953-99725-3-8

Skup
7th International Congres of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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