Table grapes are one of the most consumed fruits worldwide. It is assumed that consumption table has positive effects on blood composition and general health due to their content phenolic substances. To obtain knowledge about chemical grape varieties grown in Austria, berries 33 cultivars genus Vitis vinifera L. were analysed over a 3-year period. The main focus was (flavonoids, stilbenes, anthocyanins, acids), which using different high-performance liquid chromatography (HPLC) techniques....

Abstract The aim of this work was to study the combined application a pulsed electric field (PEF) and an enzymatic treatment white wine mash. resulting impact membrane permeabilisation by electroporation pectin degradation enzymes on fermentation behaviour quality assessed. mash two varieties, Traminer Grüner Veltliner, PEF treated (3 10 kJ/kg) using continuous co-linear chamber. Pectinases were added immediately afterwards maceration performed for 4 24 h. Various physico-chemical parameters...

Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, correlation of microbial community and aroma compound process alcohol fermentation Cabernet Sauvignon by four different commercial starters was investigated. The results showed that there no significant difference parameters starters, but were differences diversity among starters. wine samples fermented CEC01 had higher abundance. GC-MS detected a total 58 aromatic compounds...

We evaluated the chemical composition and antioxidant activity of 30 red wines from Austria (cv. Cabernet-Sauvignon, Blaufraenkisch Zweigelt) 20 Montenegro Cabernet-Sauvignon Vranac) three consecutive vintages: 2014, 2015 2016. determined spectrophotometrically contents total phenol (TP), anthocyanin (TA) low- high-molecular-weight proanthocyanidins (LMP HMP respectively). identified quantified 18 phenolic compounds (hydroxycinnamic acids, hydroxybenzoic stilbenes flavan-3-ols) by...

Many varietal aromas of wine are located in the berry skin. In present study, we evaluated four important Austrian grape varieties: Grüner Veltliner, Sauvignon Blanc, Traminer, and Pinot Blanc. We assessed whether prefermentation skin contact, fermentation with (only for Veltliner), stabulation (lees stirring; only Blanc) could enhance different cultivars. The aim was to intensify without extracting undesirable phenols. performed a detailed analytical characterisation approximately 100...

This study analyzed the phenolic compounds, organic acids, sugars, and antioxidant activity in different conventional apple cultivars (Malus domestica) from Serbian market. Polyphenol profiles, acid contents were by HPLC, was examined DPPH FRAP. Notable findings included variations compound presence, with certain compounds detected only specific cultivars. ‘Red Jonaprince’ exhibited highest arbutin (0.86 mg/kg FW) quercetin-3-rhamnoside content (22.90 FW), while ‘Idared’ stood out for its...

Current experiments with farm animals showed that it is possible to use grape by-products as a source of nutrients in animal nutrition. In the present experiment, we hypothesize one reason for variation among feeding trials, besides production steps affecting byproduct quality winery, cultivars may have substantial contribution. The main aim this study was analyse pomace and stems from area Slovak Republic Austria evaluate their nutritional value animals. total, 54 samples 3 varieties 6...

This study aimed to improve the understanding of 2-aminoacetophenone (2-AAP) formation in white wines, a compound responsible for atypical ageing (ATA) associated with rapid loss wine fruity aroma and development unpleasant odors. Two surveys performed 139 wines from Central Europe investigated varietal effect on tendency form 2-AAP during ageing. The role some antioxidants important transition metal ions present (Fe, Cu Mn) was also investigated. highlighted that Muscat Riesling showed...

Wound healing in cardiac surgery has become a major problem due to the impaired risk profile of many patients. The aim this study was prove influence autologous platelet gel (APG) on wound special group high-risk patients undergoing coronary surgery.We performed prospective, double-blind 44 with constellation relating complications (obesity, diabetes, smoker, New York Heart Association (NYHA) III-IV and peripheral vascular disease). treated APG, prepared using Magellan separator, control...

The perceived pear aroma in wines was associated with various short- and medium-chain ester compounds. A consumer study confirmed this assumption. In total, eight compounds from a series of 100 aromatic substances were the aroma. study, valid stable isotope dilution assay headspace solid-phase microextraction gas chromatography mass spectroscopy (SIDA-HS-SPME-GC-MS) method developed for analysis these compounds, 102 Austrian Pinot blanc vintages 2013–2016 analysed. They assessed regard to...

Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same by inoculation or usually present distinct chemical and sensorial profiles. Inoculation has been associated with similar end-products, loss typicity, lower aroma complexity, it suggested this may be linked to suppression local regional microbial ecosystems responsible for fermentations. However, whether inoculated...

Austria is the third largest Pinot blanc producing country in world.Pinot cultivated on 1916,5 ha of vineyards, which corresponds to 4.3% Austrian wine-growing area and 12.3% world production (15,493 ha).Only Germany (4794 ha; 30.9%) Italy (3086 19.9%) more cultivated.The bouquet dry Blanc usually discreet, with a predominance pear apple flavors, these often coming together walnut aroma hint flower (acacia flowers) herbs.The taste delicate full-bodied; it shows fruity sweetness slight...

Pinot blanc is found in all wine regions of Austria. However, it plays an economically subordinate role compared to the most important white grape variety, Grüner Veltliner. The concept typicity and terroir that geographical origin oenological practices, along with make contribution final expression finished wine. purpose this study was discuss different styles Austrian wines various production decisions terms stylistics aromatic profile. 131 commercial samples variety 2015 2017 vintages...

Investigation on discrimination of geographic origin in border areas is carried out by investigating and comparing authentic wine samples from the Austria, Czech Republic, Slovakia (and Serbia) applying different physico-chemical methods (e.g. IRMS, NMR, ICP-MS, ICP-OES, EPR, HPLC, UV-VIS, etc…). The comparison data sets participating countries applied demonstrates, to which extent a differentiation can still be achieved respective countries, prove most efficient sensitive if combination...

Pesticide residues in Austrian wines have so far been poorly documented. In 250 wines, 33 grape musts and 45 fermentation, no limit values were exceeded, but some cases high levels (>0.100 mg/L) of single found, meaning that a reduction these before bottling could make sense. the course this study, white red wine spiked with mix 23 pesticide from group fungicides (including botryticides), herbicides insecticides. The influence following treatments on residue concentrations volatile...

In the course of present study, filter layers with embedded zeolites (patented layer company Filtrox (Zwingen, Switzerland) brand name Fibrafix® TX) were tested for elimination wine defects, cork taint (2,4,6-trichloroanisole), mouldy aroma (geosmin), and strong “animal” phenolic aromas (4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol). The test design allowed a comparison conventional (sterile layers) in small-scale trial (25 L) as well large-scale (125 L). By means gas chromatography-mass...

In the presented project investigation on discrimination of geographic origin wine in from border areas is carried out. Authentic samples Austria, Czech Republic, Slovakia (and Serbia) are investigated and compared by applying different physico-chemical methods (e.g. IRMS, NMR, ICP-MS, ICP-OES, EPR, HPLC, UV-VIS, etc.). The comparison data sets participating countries applied will show, to which extent a differentiation can still be achieved respective countries, prove most efficient...

Pinot blanc is a grape variety found in all wine-growing regions of Austria. However, there are only few scientific studies which deal with the aroma wines this variety. In course project, relationship between profile and typicity Austrian was studied. The aim to describe find significant differences profiles descriptors typical atypical wines. Since jointly anchored prototype embedded memory, attributes for were first identified by consumers experts or producers. According this, 131...

Vitis vinifera is one of the most widely planted crops and holds important economic value in South Africa Austria. Grapes obtained from this plant harbour a complex fungal community which plays crucial role wine fermentation process influences flavour aroma. For many years contributions natural yeasts has been eclipsed by use active dry yeast (ADY) inoculant, mainly species Saccharomyces cerevisiae . However, recent studies show growing interest deciphering microbial diversity promoting its...

Grüner Veltliner is Austria's most important grape variety, accounting for 32.5% of the vineyard area (a total around 14,500 ha). There a noticeable trend with this variety away from fresh, fruity wines towards more spicy, single-vineyard wines. This especially true export-oriented producers. The aim scientific study to test oenological methods increasing leading substance spicy aroma, sesquiterpene rotundone and sensory evaluate skin contact, full partial fermentation on skins, addition...

The aim of this work was to test the tartaric stabilising effect potassium polyaspartate (KPA) in comparison metatartaric acid and carboxymethylcellulose (CMC). Wines varieties Chardonnay Rheinriesling (vintage 2017) were used, furthermore their instability increased by addition acid. samples stored at 2 ∘ C 20 analyzed after 70, 120 175 days. Results showed that non-stabilized wines exhibited significant precipitations potassiumhydrogentartrate both temperatures. stabilizer CMC could not...