The aim of this paper is to develop a synthetic model reproducing more realistically the conditions grape juice study browning caused by laccase from Botrytis cinerea. kinetics were measured monitoring increase in absorbance at 420 nm over time presence different substrates – one monophenol: 4-hydroxybenzoic acid; three orthodiphenols: caftaric acid, (+)-catechin and (−)-epicatechin; triphenol:...

Dracocephalum palmatum Stephan (Lamiaceae) is a medicinal plant used by the North-Yakutian nomads. From the crude ethanolic extract of the aerial parts of this plant, 23 compounds (phenylpropanoids, coumarins, flavonoids, and triterpenes) were isolated. Among these, eight compounds (salvianolic acid B, caftaric acid, cichoric acid, umbelliferone, aesculetin, apigenin-7-O-β-D-glucuronopyranoside...

The xylem-limited bacterium Xylella fastidiosa (Xf) causes Pierce's disease (PD), an important disease of grapevine, Vitis vinifera L. Grapevine rootstocks were developed to provide increased resistance to root disease, but rootstock effects on cane and vine diseases remain unclear. Grapevines that consisted of Cabernet Sauvignon or Chardonnay grafted to 13 different rootstocks were inoculated ...

Glutathione (GSH) is important in wine because it has the ability to scavenge ortho-quinones, main protagonists of color browning and aroma loss due to oxidation mechanisms. Because it has a very low oxydoreduction potential (E’o=-250 mV at pH 7.0 ; E’o=-40 mV at pH 3.0), it can act as a strong buffer in many cellular oxydoreduction reactions. It has been known for years that it is a more poten...

Phenolic composition of twenty-two Macedonian red wines, including ten autochthonous monovarietal Vranec wines produced with different yeasts for fermentation, and twelve wines from international varieties (Syrah, Merlot and Cabernet Sauvignon) from different wine regions was studied. All wines presented relatively high value of total phenols and antioxidant activity. A total of 19 phenolic com...

Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). Howe...

This study aimed to determine individual phenolic compounds of common produced Turkish raisins. As material, Sultan 7, Antep Karasi and Razaki raisins were used. The HPLC method was performed for the analysis 11 compounds. major acid trans-caftaric flavan-3-ol also (+)-catechin. varied between 21.56 46.84 µg/g in samples (+)-catechin 2.21 74.12 µg/g. Caffeic second most abundant with 11.06-21.5...

Chicory (Cichorium intybus L.) is a low-height perennial or biennial herb from the family of Asteraceae. Investigation different in vitro regeneration strategies Cichorium and increasing number secondary metabolites regenerated plant samples were aims research. Callus regenerations achieved basal growth media supplemented with regulators (PGRs). Whole was carried out by direct organogenesis lea...