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The effect of enzyme-assisted vinification on wine phenolics, colour components and antioxidant capacity


Generalić Mekinić, I; Skračić, Ž.; Kokeza, A.; Soldo, B.; Ljubenkov, I.; Banović, M.; Šimat, V.; Skroza, D.
The effect of enzyme-assisted vinification on wine phenolics, colour components and antioxidant capacity // Polish journal of food and nutrition sciences, 70 (2020), 2; 113-123 doi:10.31883/pjfns/115461 (međunarodna recenzija, članak, znanstveni)


Naslov
The effect of enzyme-assisted vinification on wine phenolics, colour components and antioxidant capacity

Autori
Generalić Mekinić, I ; Skračić, Ž. ; Kokeza, A. ; Soldo, B. ; Ljubenkov, I. ; Banović, M. ; Šimat, V. ; Skroza, D.

Izvornik
Polish journal of food and nutrition sciences (1230-0322) 70 (2020), 2; 113-123

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Babica cv. ; winemaking ; enzyme-assisted vinification ; phenolic compounds ; colour ; antioxidant activity

Sažetak
The aim of this study was to evaluate the impact of the maceration enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components and antioxidants in Babica wine. Spectrophotometry was used for determination of total phenols, anthocyanins and wine colour parameters (intensity, hue and chromatic structure), the individual phenolics were detected using HPLC, while reducing and free radical scavenging activities of the samples were analysed using the FRAP and DPPH assays. The results indicate a more favourable effect of the Sihazym Extro on the extraction of phenolics, while both enzymes improved the extraction of anthocyanins during the maceration. The most abundant phenolic compounds were malvidin derivatives whose concentration continuously increased during the vinification and reached 82% of all anthocyanin derivates in the control wine and 81% in both enzyme-treated wines. As expected, the antioxidant activity of the samples followed the trend of phenolic content growth and increased during the vinification, resulting in the higher activity of enzyme-treated wines.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2013-11-8652 - Biološki učinci vina: utjecaj vinifikacijske tehnologije, dealkoholizacije i starenja vina (Mladen Boban, )

Ustanove
Kemijsko-tehnološki fakultet, Split,
Prehrambeno-biotehnološki fakultet, Zagreb,
Prirodoslovno-matematički fakultet, Split,
Sveučilište u Splitu Sveučilišni odjel za studije mora

Citiraj ovu publikaciju

Generalić Mekinić, I; Skračić, Ž.; Kokeza, A.; Soldo, B.; Ljubenkov, I.; Banović, M.; Šimat, V.; Skroza, D.
The effect of enzyme-assisted vinification on wine phenolics, colour components and antioxidant capacity // Polish journal of food and nutrition sciences, 70 (2020), 2; 113-123 doi:10.31883/pjfns/115461 (međunarodna recenzija, članak, znanstveni)
Generalić Mekinić, I., Skračić, Ž., Kokeza, A., Soldo, B., Ljubenkov, I., Banović, M., Šimat, V. & Skroza, D. (2020) The effect of enzyme-assisted vinification on wine phenolics, colour components and antioxidant capacity. Polish journal of food and nutrition sciences, 70 (2), 113-123 doi:10.31883/pjfns/115461.
@article{article, year = {2020}, pages = {113-123}, DOI = {10.31883/pjfns/115461}, keywords = {Babica cv., winemaking, enzyme-assisted vinification, phenolic compounds, colour, antioxidant activity}, journal = {Polish journal of food and nutrition sciences}, doi = {10.31883/pjfns/115461}, volume = {70}, number = {2}, issn = {1230-0322}, title = {The effect of enzyme-assisted vinification on wine phenolics, colour components and antioxidant capacity}, keyword = {Babica cv., winemaking, enzyme-assisted vinification, phenolic compounds, colour, antioxidant activity} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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