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Natural fruit beverages fortified by biologically active substances of grape vines

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dc.title Natural fruit beverages fortified by biologically active substances of grape vines en
dc.contributor.author Snopek, Lukáš
dc.contributor.author Mlček, Jiří
dc.contributor.author Fic, Vlastimil
dc.contributor.author Sytařová, Irena
dc.contributor.author Škrovánková, Soňa
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 13
utb.relation.issue 1
dc.citation.spage 167
dc.citation.epage 173
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1051
dc.relation.uri https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1051
dc.subject Biologically active substances en
dc.subject Isolation of selected substances en
dc.subject Natural beverages with or without alcohol en
dc.subject Natural stability en
dc.description.abstract Based on the study of general knowledge of biochemical and all subsequent developmental studies of organic matter, especially products of grapevine and selected fruit products, a comprehensive study of processing technologies is prepared. Use of a combination of vine products and fruit products in the form of natural grapes. Beverages are researched and developed to be purely natural on the basis of grape musts, blue and white, either individually and again separately in targeted combinations, both biochemically, organoleptically and colorfully, with fruit sources. The core of grape value of biologically active substances is an integral and essential new part and condition of designing these beverages. Their increased biological values, which create the preconditions for containment and if properly managed on the basis of scientific knowledge, may in some cases almost result in the elimination of synthetic additives. It should be noted that 20 - 25% of the adult population suffers from many unexpected allergies, for example, to the sulphite content, although its content in the final product does not exceed the health-approved normatives. And there are many other, interrelated relationships. Beverages are technologically dealt with both without alcohol fermentation and with this fermentation, but only based on their compositional natural resources. They are therefore suitable for the entire population profile. The whole set contains 7 variants and a combination of natural beverages from different fruits. Including natural beverages with or without alcoholic fermentation from the must of white wine grapes, the juice of apple puree with those of biologically active substances from the products grapevine. Three months of monitoring and determination of basic (oenological) values and biologically active substances were performed on these products. The high-performance liquid chromatography method with a refractometric detector determined amount of sugar and alcohol, whilst titrating determined total and volatile acids and free sulfur dioxide. Yeast assimilable nitrogen, total anthocyanins and polyphenols were determined by spectrophotometry, antioxidant activity by DPPH and ABTS methods. © 2019 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008628
utb.identifier.obdid 43880454
utb.identifier.scopus 2-s2.0-85063999006
utb.source j-scopus
dc.date.accessioned 2019-07-08T11:59:59Z
dc.date.available 2019-07-08T11:59:59Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Snopek, Lukáš
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Fic, Vlastimil
utb.contributor.internalauthor Sytařová, Irena
utb.contributor.internalauthor Škrovánková, Soňa
utb.fulltext.affiliation Lukáš Snopek, Jiří Mlček, Vlastimil Fic, Irena Sytařová, Soňa Škrovánková * Ing. Lukáš Snopek, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420 576 031 528, E-mail: lsnopek@utb.cz doc. Ing. Jiří Mlček, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420 576 033 030, E-mail: mlcek@utb.cz prof. Ing. Vlastimil Fic, DrSc., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420 576 031 527, E-mail: fic@utb.cz Ing. Irena Sytařová (Hlaváčová), Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420 576 031 528, E-mail: ihlavacova@utb.cz Ing. Soňa Škrovánková, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420 576 031 524, E-mail: skrovankova@utb.cz Corresponding author: *
utb.fulltext.dates Received: 9 February 2019 Accepted: 01 March 2019 Available online: 25 March 2019
utb.scopus.affiliation Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
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