Development of a fast spectroscopic enzyme assay for on-site measurement of total polyphenol content in grapes and wine.
In recent years interest in polyphenols as a nutrient in vegetables and fruits has increased because of polyphenols' positive effects on human health. The interest focuses on the sensory properties of polyphenols and their influence on the taste of fruits and derived products. This article presents the development of a bioanalytical measurement technique enabling the determination of the total polyphenol content (TPC) of fresh grapes within a few minutes. Furthermore this technique allows the control of TPC during production processes, e. g. fermentation of wine.
Harkensee
Daniela
D
Institut für Technische Chemie, Universität Hannover, Callinstr. 3, 30167, Hannover, Germany.
Beutel
Sascha
S
Young
Manuel
M
Ulber
Roland
R
D004798:Enzymes / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols; D013057:Spectrum Analysis / Q000379:methods*; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
D004798:Enzymes; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols