Influence of different vinification techniques on stilbenes and total polyphenolic content in Teran wines (CROSBI ID 688150)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Rossi, Sara ; Radeka, Sanja ; Bubola, Marijan ; Plavša, Tomislav ; Horvat, Ivana ; Lukić, Igor ; Jagatić Korenika, Ana-Marija
engleski
Influence of different vinification techniques on stilbenes and total polyphenolic content in Teran wines
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.
extended maceration, thermovinification, polyphenols, resveratrol, piceid
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Podaci o prilogu
496-500.
2020.
objavljeno
Podaci o matičnoj publikaciji
SA 2020, 55th Croatian and 15th International Symposium on Agriculture, Proceedings
Mioč B., Širić I.
Zagreb:
2459-5543
Podaci o skupu
55. hrvatski i 15. međunarodni simpozij agronoma
predavanje
16.02.2020-21.02.2020
Vodice, Hrvatska