Description
| - This study contains data about more than 20 Austrian white varieties of table grapevine (Vitis vinifera L.), viz about Angela, Arkadia, Aron, Asali, Augustovskyi, Bianca, Bozner Seidentraube, Early Muscat, Fanny, Feherfurmint, Gutedel Weiss, Huxelrebe, Irsay Oliver, Königin der Weingärten, Krisztaly, Krizovnikovaja, Lilla, Madelaine Angevin, Narancsizue, Pannonia, Pearl of Csaba, Pölöskei Muskotaly, Puchljakovskyi, Record, and Victoria. At first, the following compounds were estimated in intact white berries, malic acid, tartaric acid, titratable acids, sugar content (expressed in KMW grades) and antioxidant capacity. Subsequently, contents of the following substances were estimated in the pulp of analysed berries: phenolic acids, derivatives of cinnamic acid (caftaric acid, p-coutaric acid, fertaric acid), a derivative of benzoic acid (gallic acid), catechins (catechin, epicatechin, procyanidin B1 and procyanidin B2). The last analysis was focused on skins and the same phenolic acids and catechins were studied as those occurring in the pulp. In addition, some other compounds, i. e. caffeic acid, coumaric acid, and stilbens (resveratrol and piceid) were studied as well. To eliminate effects of changing environmental factors, the aforementioned varieties of V. vinifera L. were studied within the period of 2011 -- 2013 and the obtained results were expressed as average values. The analytical method FTIR was used to estimate levels of malic and tartaric acid, titratable acids and the sugar content (Klosterneuburg Mostwage), contents of both types of phenolic acids (derivatives of cinnamic acid benzoic acid), catechin and stilbens were studied by means of HPLC-DAD/FLD. Finally, the antioxidant capacity was assessed in a UV-VIS spectrometer using ABTS method and the result was expressed as TEAC.
- This study contains data about more than 20 Austrian white varieties of table grapevine (Vitis vinifera L.), viz about Angela, Arkadia, Aron, Asali, Augustovskyi, Bianca, Bozner Seidentraube, Early Muscat, Fanny, Feherfurmint, Gutedel Weiss, Huxelrebe, Irsay Oliver, Königin der Weingärten, Krisztaly, Krizovnikovaja, Lilla, Madelaine Angevin, Narancsizue, Pannonia, Pearl of Csaba, Pölöskei Muskotaly, Puchljakovskyi, Record, and Victoria. At first, the following compounds were estimated in intact white berries, malic acid, tartaric acid, titratable acids, sugar content (expressed in KMW grades) and antioxidant capacity. Subsequently, contents of the following substances were estimated in the pulp of analysed berries: phenolic acids, derivatives of cinnamic acid (caftaric acid, p-coutaric acid, fertaric acid), a derivative of benzoic acid (gallic acid), catechins (catechin, epicatechin, procyanidin B1 and procyanidin B2). The last analysis was focused on skins and the same phenolic acids and catechins were studied as those occurring in the pulp. In addition, some other compounds, i. e. caffeic acid, coumaric acid, and stilbens (resveratrol and piceid) were studied as well. To eliminate effects of changing environmental factors, the aforementioned varieties of V. vinifera L. were studied within the period of 2011 -- 2013 and the obtained results were expressed as average values. The analytical method FTIR was used to estimate levels of malic and tartaric acid, titratable acids and the sugar content (Klosterneuburg Mostwage), contents of both types of phenolic acids (derivatives of cinnamic acid benzoic acid), catechin and stilbens were studied by means of HPLC-DAD/FLD. Finally, the antioxidant capacity was assessed in a UV-VIS spectrometer using ABTS method and the result was expressed as TEAC. (en)
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