Browsing by Author "Masson G."

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    PHENOLIC COMPOUNDS IN PEELS, SEEDS, MARCS AND WINES FROM MAVRUD GRAPES
    (2020-01-01) Tochev D.; Karsheva M.; Pilev D.; Cayla L.; Masson G.; Mihaylova G.
    The aim of this work was to determine the amounts of different classes of phenolic compounds in ethanolic extracts from red grape marc and its components, peels and seeds, and to compare with wine musts, and red wine of the same variety of grapes. The results showed that the red grape marc was rich in polyphenolic compounds. Grape seeds demonstrated the highest contents of proanthocyanidines, (a type of flavonoid with high antioxidant activity).
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    THE INFLUENCE OF PRESSING CONDITIONS ON RESVERATROL VALUES IN ROSÉ GRAPE MUST AND WINE
    (2022-01-01) Tochev D.; Karsheva M.; Masson G.; Mihaylova G.
    The aim of this work is to study the importance of the inert environment during pressing of grapes of different varieties on the amount of resveratrol in rose must and wine. The values of resveratrol from grape must and wines made by inert pressing and those in the traditional way were compared. The highest values were obtained for rosé from grape variety of Mavrud: trans-resveratrol of 3.59 mg L-1 and cis-resveratrol of 3.47 mg L-1. It can be concluded that by pressing grapes in an inert environment, rosé wines with higher resveratrol values are obtained.