tannins
The determination of titratable acidity and total tannins in red wine
Institute of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2)
Titration acidity and content of total tannins in mass-market red wines are analyzed in this paper. The content of total acids in wine, expressed through wine acid, was analyzed by potentiometric titration on 7.00 pH value. According to titratable acidity in analyzed wines, all wines (only) with analyzed parameters according to Regulations about wine quality.
Drying of the aqueous extract of acorn Quercus robur in a spout-fluid bed
Faculty of Agriculture, University of Belgrade, Belgrade-Zemun (1,3,4)
Faculty of Technology and Metallurgy, University of Belgrade, Belgrade (2)
The results of the chemical investigations of variously treated acorn samples are presented in this paper with the aim of obtaining data on the amount of nutritious components and biologically active substances. The Quercus robur acorn, which belongs to the Fagaceae family, was investigated in a raw, thermally treated form and as an extract that was subsequently dried in a dryer with a fluidized bed.
Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract
Faculty of Agriculture, Belgrade-Zemun (1,2,3)
Faculty of Technology, Novi Sad (4)
The results of investigation of the tannin content in the oak acorn kernel Quercus cerris, qualitative analysis of tannin and antioxidation effect of ethanol extracts of acorn on porcine lipid (prime steam lard) as a substrate are presented in this paper. Experiments were carried out on kernel samples of the domestic oak acorn, from the location Zaglavak, near by the town of Bajina Bašta. Tannin content was determined by spectrophotometric procedure using phosphorus Wolframic acid on wave length of 715 nm.