Comparison of Phenolic Content in Cabernet Sauvignon and Saperavi Wines

dc.contributor.authorSergazy, Shynggys
dc.contributor.authorGulyayev, Alexandr
dc.contributor.authorDudikova, Galina
dc.contributor.authorChulenbayeva, Laura
dc.contributor.authorNurgaziyev, Madiyar
dc.contributor.authorKrivyh, Elena
dc.contributor.authorNurgozhoina, Ayaulym
dc.contributor.authorZiyat, Arailym
dc.contributor.authorTritek, V.
dc.contributor.authorKozhakhmetov, Samat S.
dc.contributor.authorKushugulova, Almagul R.
dc.date.accessioned2020-03-19T10:14:47Z
dc.date.available2020-03-19T10:14:47Z
dc.date.issued2019-12-12
dc.description.abstractSeveral studies reveal that the phenolic compounds present in the wine and their concentrations determine physiological activities of the red wine. In this study, the main polyphenol components, including hydroxycinnamic acids, flavones, flavan-3-ols and stilbenoids, were investigated via HLPC-UV in the “Cabernet Sauvignon” and “Saperavi” wines selected from different regions and different years. In assistance of a meta-analysis, we found that there are no fundamental differences in phenolic compounds between the wines Cabernet Sauvignon and Saperavi. However, the amounts of several important phenolic materials such as catechin, caffeic acid, p-coumaric acid, chlorogenic acid and myricetin significantly higher in Saperavi wine as compared to Cabernet Sauvignon. Moreover, on the basis of the correlation analysis, we assume that flavones synthesis and regulation of stilbenoids coordinated to a greater extent in “Saperavi” than in “Cabernet Sauvignon”.en_US
dc.identifier.citationSergazy, S., Gulyayev, A., Dudikova, G., Chulenbayeva, L., Nurgaziyev, M., Elena, K., ... & Kushugulova, A. (2019). COMPARISON OF PHENOLIC CONTENT IN CABERNET SAUVIGNON AND SAPERAVI WINES. Journal of Microbiology, Biotechnology and Food Sciences, 2019, 557-561.en_US
dc.identifier.uri10.15414/jmbfs.2019/20.9.3.557-561
dc.identifier.urihttp://nur.nu.edu.kz/handle/123456789/4536
dc.language.isoenen_US
dc.publisherFaculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitraen_US
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.titleComparison of Phenolic Content in Cabernet Sauvignon and Saperavi Winesen_US
dc.typeArticleen_US
workflow.import.sourcescience

Files

Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
jmbfs_1371_Sergazy.pdf
Size:
918.96 KB
Format:
Adobe Portable Document Format
Description:
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
6 KB
Format:
Item-specific license agreed upon to submission
Description: