Characterization of Polish Wines Produced from the Multispecies Hybrid and Vitis vinifera L. Grapes

被引：18
作者：
Socha, Robert [1 ]
Galkowska, Dorota [1 ]
Robak, Joanna [1 ]
Fortuna, Teresa [1 ]
Buksa, Krzysztof [2 ]
机构：
[1] Univ Agr, Dept Food Anal & Qual Assessment, PL-30149 Krakow, Poland
[2] Univ Agr, Dept Carbohydrates Technol, PL-30149 Krakow, Poland
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2015年 / 18卷 / 04期
关键词：
Wine; HPLC; Flavonoids; Phenolic acids; Antioxidant activity; PHENOLIC-COMPOUNDS; ANTIOXIDANT ACTIVITY; LIQUID-CHROMATOGRAPHY; WHITE WINES; RED; POLYPHENOLS; CAPACITY; QUALITY; COLOR;
D O I：
10.1080/10942912.2013.845784
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Phenolic profile, antioxidant activity, and color parameters of Polish wines, produced from the multispecies hybrid and Vitis vinifera L. grapes were analyzed. A principal component analysis was applied, in order to differentiate the investigated wines in terms of content of phenolic compounds. The white wines turned out to be similar to each other in terms of color parameters and the results of principal component analysis, while the red wines strongly differed in this respect. However, the white wine produced from the multispecies hybrid grapes contained a higher level of phenolic acids and flavonoids, as compared to the white wines obtained from the hybrid cultivars. Out of the red wines, Rondo wine, produced from the multispecies hybrid grapevine was the richest in total phenolic and phenolic acids content. Caffeic acid and quercetin were the predominant phenolics in majority of the wines tested.
引用
收藏
页码：699 / 713
页数：15
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