engleski

Influence of maceration time on Plavac mali red wine polyphenol profile

Among the usual maceration process steps inherent to red winemaking, the duration of contact time between the seeds, skins and the fermenting must is undoubtedly the most critical factor for defining the phenolic profile and sensory properties of the resulting wine. Most phenolic compounds found in red wines may be grouped into two classes according to their chemical structures: the flavonoids and the non-flavonoids. Flavonoids include anthocyanins, flavan-3-ol monomers, oligomeric and polymeric proanthocyanidins, flavonols, flavanonols, and flavones. Non-flavonoids, which derive primarily from the pulp and skins of grape berries, include hydroxycinnamic and hydroxybenzoic acids, resveratrol, and its derivatives. All of them can, directly and indirectly, contribute to wine sensorial properties such as color, flavor, astringency, and bitterness of the wines. During vintages 2014 and 2015 in the production of Plavac mali red wines three different maceration times were used- 7 days (control) ; 21 days (variant A) ; 49 days (variant B) and the polyphenol profiles were determined. Achieved results pointed out significant differences among flavan-3-ols concentration in both vintages. The highest concentration of flavan-3-ols was after 49 days- maceration time, mainly due to (+)-catechin and procyanidin B2 presence. At the same time, the concentration of flavonols and phenolic acids in these samples was the lowest. In conclusion variations in maceration time can significantly modify the polyphenol profile of Plavac mali red wine.

flavan-3-ols, HPLC, phenolic acids, red wines

nije evidentirano