Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

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Analysis of factors affecting the quality of grapes and wines

2013/09/B/NZ9/01745

Keywords:

wine polyphenols volatile compounds deacidification wine yeast redox potential

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Uniwersytet Przyrodniczy we Wrocławiu, Wydział Nauk o Żywności

woj. dolnośląskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

prof. Aneta Wojdyło 

Number of co-investigators in the project: 10

Call: OPUS 5 - announced on 2013-03-15

Amount awarded: 426 683 PLN

Project start date (Y-m-d): 2014-10-01

Project end date (Y-m-d): 2017-09-30

Project duration:: 36 months (the same as in the proposal)

Project status: Project settled

Equipment purchased [PL]

  1. aparat do pomiaru potencjału red-ox.
  2. tritrator (55 000 PLN)

Information in the final report

  • Publication in academic press/journals (8)
  1. Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods
    Authors:
    Justyna Samotichaa, M. José Jara-Palaciosb, José Miguel Hernández-Hierrob, Francisco J. Herediab, Aneta Wojdyło
    Academic press:
    European Food Research and Technology (rok: 2018, tom: 244, strony: 1933-1943), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s00217-018-3105-5 - link to the publication
  2. The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine
    Authors:
    Justyna Samoticha, Aneta Wojdyło, Joanna Chmielewska, Joanna Politowicz, Antoni Szumny
    Academic press:
    LWT - Food Science and Technology (rok: 2017, tom: 79, strony: 445-453), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2017.01.063 - link to the publication
  3. The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine
    Authors:
    Justyna Samoticha, Aneta Wojdyło, Joanna Chmielewska, Jan Oszmiański
    Academic press:
    European Food Research Technology (rok: 2017, tom: -, strony: -), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s00217-016-2817-7 - link to the publication
  4. Characterisation of (poly)phenolic constituents of two interspecific red hybrids of Rondo and Regent (Vitis vinifera) by LC–PDA–ESI-MS QTof
    Authors:
    Wojdyło Aneta, Samoticha Justyna, Chmielewska Joanna, Nowicka Paulina
    Academic press:
    Food Chemistry (rok: 2018, tom: 239, strony: 94-101), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2017.06.077 - link to the publication
  5. Quality and chemical properties of Aurora white wine produced by different yeast strains and at variable temperature of fermentation
    Authors:
    Justyna Samoticha, Aneta Wojdyło, Joanna Chmielewska, Joanna Politowicz, Antoni Szumny
    Academic press:
    Food Chemistry (rok: 2017, tom: -, strony: -), Wydawca: Elsevier
    Status:
    Submitted
    DOI:
    - - link to the publication
  6. Characterization in vitro potency of biologically active fractions of seeds, skin and flesh from selected Vitis vinifera L. cultivars and interspecific hybrids
    Authors:
    Karolina Tkacz, Aneta Wojdyło*, Paulina Nowicka, Igor Turkiewicz, Tomasz Golis
    Academic press:
    Journal of Functional Foods (rok: 2019, tom: -, strony: -), Wydawca: Elsevier
    Status:
    Submitted
    DOI:
    - - link to the publication
  7. Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland
    Authors:
    Justyna Samoticha, Aneta Wojdyło, Tomasz Golis
    Academic press:
    Food Chemistry (rok: 2017, tom: 215, strony: 263-273), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2016.07.147 - link to the publication
  8. The effects of different maceration techniques on the quality of Dornfelder cv. red wine
    Authors:
    Justyna Samotichaa, Aneta Wojdyło, Joanna Chmielewska
    Academic press:
    LWT- Food Science and Technology (rok: 2017, tom: -, strony: -), Wydawca: Elsevier
    Status:
    Submitted
    DOI:
    - - link to the publication

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