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Pregled bibliografske jedinice broj: 1050824

Influence of different vinification techniques on stilbenes and total polyphenolic content in Teran wines


Rossi, Sara; Radeka, Sanja; Bubola, Marijan; Plavša, Tomislav; Horvat, Ivana; Lukić, Igor; Jagatić Korenika, Ana-Marija
Influence of different vinification techniques on stilbenes and total polyphenolic content in Teran wines // SA 2020, 55th Croatian and 15th International Symposium on Agriculture, Proceedings / Mioč B., Širić I. (ur.).
Zagreb, 2020. str. 496-500 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


CROSBI ID: 1050824 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of different vinification techniques on stilbenes and total polyphenolic content in Teran wines

Autori
Rossi, Sara ; Radeka, Sanja ; Bubola, Marijan ; Plavša, Tomislav ; Horvat, Ivana ; Lukić, Igor ; Jagatić Korenika, Ana-Marija

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
SA 2020, 55th Croatian and 15th International Symposium on Agriculture, Proceedings / Mioč B., Širić I. - Zagreb, 2020, 496-500

Skup
SA 2020, 55th Croatian and 15th International Symposium on Agriculture

Mjesto i datum
Vodice, Hrvatska, 16-21.02.2020

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extended maceration, thermovinification, polyphenols, resveratrol, piceid

Sažetak
The aim of this work was to study the influence of different vinification techniques on stilbenes and total polyphenolic content in red wines made from cv. Teran (Vitis vinifera L.). Four different vinification techniques were carried out: control (7 days maceration), prolonged maceration (10 and 21 days), and thermovinification. Four stilbenes were determined by high-performance liquid chromatography (HPLC), and total polyphenols were determined by spectrophotometric methods. The results showed the treatment of extended maceration (21 days) had a significant effect on the increase of total (35.74 mg/L) and individual stilbenes (trans-piceid, cis-piceid, trans-piceatannol, trans-resveratrol), as well as total polyphenols (2702.88 mg GAE/L). Treatment of thermovinification resulted in significant increase of the total polyphenolic content by nearly 20% in relation to control.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Interdisciplinarne biotehničke znanosti



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2018-01-5049 - Utjecaj različitih vinifikacijskih tehnologija na kvalitativna svojstva vina od autohtonih hrvatskih sorti: uloga vina u ljudskoj prehrani (Sanja Radeka, )

Ustanove
Institut za poljoprivredu i turizam, Poreč,
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Rossi, Sara; Radeka, Sanja; Bubola, Marijan; Plavša, Tomislav; Horvat, Ivana; Lukić, Igor; Jagatić Korenika, Ana-Marija
Influence of different vinification techniques on stilbenes and total polyphenolic content in Teran wines // SA 2020, 55th Croatian and 15th International Symposium on Agriculture, Proceedings / Mioč B., Širić I. (ur.).
Zagreb, 2020. str. 496-500 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Rossi, S., Radeka, S., Bubola, M., Plavša, T., Horvat, I., Lukić, I. & Jagatić Korenika, A. (2020) Influence of different vinification techniques on stilbenes and total polyphenolic content in Teran wines. U: Mioč B., Š. (ur.)SA 2020, 55th Croatian and 15th International Symposium on Agriculture, Proceedings.
@article{article, editor = {Mio\v{c} B., \v{S}.}, year = {2020}, pages = {496-500}, keywords = {extended maceration, thermovinification, polyphenols, resveratrol, piceid}, title = {Influence of different vinification techniques on stilbenes and total polyphenolic content in Teran wines}, keyword = {extended maceration, thermovinification, polyphenols, resveratrol, piceid}, publisherplace = {Vodice, Hrvatska} }