engleski

Effect of maceration duration, heat treatment, and barrel aging on water-soluble vitamin content in Teran wines

The objective of this study was to determine the effects of four winemaking techniques on water- soluble vitamin content and estimate the changes in their range during the barrel aging of Teran red wines. The study covered seven days of maceration as a control treatment (TM7), prolonged 10-day maceration (TM10), prolonged post- fermentative 21-day maceration (TM21), and 48-h pre-fermentative maceration heat treatment at 45 °C followed by eight-day standard maceration (TPHT). The fermentation of all treatments was conducted at 24 °C. Accordingly, all the wine samples were aged in oak barrels for six months. Vitamins were analyzed using high-performance liquid chromatography with UV-Vis diode array and single quadrupole mass detector equipped with electrospray ionization interface. The thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pyridoxine (vitamin B6), and ascorbic acid (vitamin C) were determined. Total B complex vitamin content of young Teran wines significantly increased with prolonged skin contact. Furthermore, the results showed that significantly the highest content of total B- complex vitamins was detected in TM21 wine, followed by TM10 treatment. Regarding the vitamin C concentration in young Teran wines, there were no statistical differences between TM7, TM10, TM21 treatments, while TPHT treatment showed a significantly lower concentration. Wine barrel aging significantly reduced the level of all investigated vitamins except vitamin B6, which remained stable in all treatments. This study showed that winemaking techniques could affect the vitamin concentrations in wine.

Teran wines, maceration duration, pre-fermentative heat treatment, barrel aging, vitamins

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