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INFLUENCE OF PRESURE PRESSING ON THE ANTIOXIDANT YIELD OF GRAPE

MUST FROM MAVRUD VINIFICATION

Poster · September 2018

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 XV
SCIENTIFIC POSTER SESSION FOR YOUNG SCIENTISTS, DOCTORAL
AND FULL-TIME STUDENTS

R. Dimcheva1, V. Dimcheva 1, M. Karsheva1, D. Tochev1

1 Department of Chemical Engineering, University of Chemical Technology and Metallurgy, 8 St. Kliment Okhridski Blvd., 1756 Sofia, Bulgaria

e-mail: d.rumiana1993@gmail.com

Materials and Methods

In the present investigation the antioxidant yield from
Introduction pressed crushed grapes was evaluated. The samples
Pressing pressure
were provided from the rose Mavrud winemaking, There are two main methods of grape must
➢ During vinification, only 30 - 40% of phenolic (Lozev wine Ltd., Bulgaria), vintage 2017. It was extraction for the production of rose wines. The
compounds are extracted, depending on grape evaluated the total polyphenols content, flavonoid, first is a direct compression method originating
varieties, vineyard location and technological anthocyanin content and the antioxidant capacity from Provence France, enforced massively over
parameters of winemaking (de-stemming, the last 20 years. The second method is the so-
calculated as Trolox equivalent of а grape must (juice) called "Sagne" - the self-flow characteristic of
crushing, maceration, and pressing). of the press self-tipping must and of the grape must Bordeaux.
➢ Rose wine from Mavrud is produced only on obtained at 0.2 to 1.5 bar pressing pressure. All
the territory of “Thraciets”, Haskovo. analyses were performed spectrophotometrically in
➢ The quantity and composition of phenolic triplicate.
compounds and anthocyanins differ according
to the species, variety, maturity of the grapes,
weather, viticulture practices, and the region
where the grapes are grown.

Advantages
Grapes, and in particular red grape products, are rich in
phenolic compounds .
The effect of consuming food and beverages rich in
polyphenols in terms of preventing diseases such as ➢ Press-development of Lozev Ltd. (before patent) – 750 kg.
cancer and coronary diseases. ➢ Crushing cycle - 30-35 minutes (depending on the type of
grapes and setting).
➢ Cycle of filling and emptying 30-35 min.
➢ System for inert environment against must oxidation.

Results and discussion

The obtained results show that the optimal pressure values for the optimal antioxidant yield are respectively: 0.2 - 0.3 bar and 1.5 bar for the
total polyphenols, total anthocyanins and TEAC and 0.5 bar and 1.5 bar for the total flavonoids, respectively.

Total flavanoid content of grape must Total polyphenol content of grape must
mg QE/g ml mg RE/g ml mg CE/ g ml
3,50 4,00 mg PYR/g ml mg GAE/g ml mg VAE/g ml mg FAE/g ml mg TAE/g ml

3,00
3,20
2,83 2,87 2,99
2,50 3,00 3,22
3,02
mg / ml

2,42
2,00 2,27
mg / ml

1,50 2,00 1,72

1,61
1,29 1,30 1,30 1,38
1,00
1,00
0,50
0,38 0,39
0,00
free flow 0,2-0,3 bar 0,5 bar 1 bar 1,5 bar 0,00
free flow 0,2-0,3 bar 0,5 bar 1 bar 1,5 bar

TEAC of grape must Total monomeric anthocyanins of grape must

1,80 μmol TEAC/L mg CGE/ L mg MGE/ L
2,50
1,60
1,55 2,31
1,40 2,17 2,16
µmol TEAC / L

1,45 2,00
2,03
1,20
1,00 1,50
mg / L

0,80
0,60 1,00
0,40
0,20 0,50

0,00
free flow 0,2-0,3 bar 0,5 bar 1 bar 1,5 bar 0,00
free flow 0,2-0,3 bar 0,5 bar 1 bar 1,5 bar

N1 - self-tapping from the press; N2 - start pressing at 0,2-0,3 bar; N3 - compression at 0,5 bar (optimal); N4 compression at 1bar (maximum); N5 – compression at 1,5 bar (extremely)

QE- quercetin equivalent: RE - rutin equivalent; CE -catechin equivalent; PGAE - pyrogallic acid equivalent; GAE- gallic acid equivalent; TAE - tannic acid equivalent; TEAC – Trolox equivalent antioxidant capacity; CGE - cyanidin glucoside equivalent; MGE -
malvidin glucoside equivalent

CONCLUSIONS
• Our study shows that grape juice from Mavrud variety can be considered as a source of phenolic compounds and antioxidants without being alcoholic.
• The low values of the used press pressure could be used as optimal for the minimize the economic costs.
Acknowledgment: The authors acknowledge for the financial support of the National Science Fund, Ministry of Education
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and Science of Bulgaria under Contract Grant ДН 07/12.