THE INFLUENCE OF PRESSING CONDITIONS ON RESVERATROL VALUES IN ROSÉ GRAPE MUST AND WINE

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creativework.keywordsGrapes press, Hplc, Resveratrol, Rosé wine
creativework.publisherUniversity of Chemical Technology and Metallurgyen
dc.contributor.authorTochev D.
dc.contributor.authorKarsheva M.
dc.contributor.authorMasson G.
dc.contributor.authorMihaylova G.
dc.date.accessioned2024-07-16T11:16:51Z
dc.date.accessioned2024-07-16T11:19:27Z
dc.date.available2024-07-16T11:16:51Z
dc.date.available2024-07-16T11:19:27Z
dc.date.issued2022-01-01
dc.description.abstractThe 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.
dc.identifier.issn1314-7978
dc.identifier.issn1314-7471
dc.identifier.scopusSCOPUS_ID:85128866982en
dc.identifier.urihttps://rlib.uctm.edu/handle/123456789/1371
dc.language.isoen
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85128866982&origin=inward
dc.titleTHE INFLUENCE OF PRESSING CONDITIONS ON RESVERATROL VALUES IN ROSÉ GRAPE MUST AND WINE
dc.typeArticle
oaire.citation.issue3
oaire.citation.volume57
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