Phenolic substances of grape and impact of EM agro preparation on their content in red varieties and forms
Journal Title: «Таврійський науковий вісник» - Year 2018, Vol 100, Issue 1
Abstract
The research analyses physic chemical and biotechnological indices of grape and juice of Cabernet Sauvignon variety and the selection forms of the National Science Center “Institute of winegrowing and winemaking named after V.E. Tairov” Otrada. The varietal dependence of the technological reserve of phenolic and coloring substances is determined. It is established that Cabernet Sauvignon grape variety has a greater ability to release phenols during technological operations. The study of polyphenols of liquid chromatography allowed them to be divided into the group of flavonoids and nonflavonoids. It is determined distributions of the group of flavonoids by compounds. In the highest concentration, for both varieties, anthocyans were presented, in the lowest one flavonols. Inoculation of effective microorganisms contributed to the accumulation of phenols in grape, their better extraction during processing and preservation from oxidation.
Authors and Affiliations
О. О. Кована, В. В. Тарасова, Н. А МУЛЮКІНА
Keywords
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