engleski

Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

Identification of phenolic acids was performed and changes in their content during the production of autochtonous Croatian white wines Pošip and Rukatac (Vitis vinifera, L.) were registered. In both varieties (Pošip, Rukatac) the following phenolic acids were identified:gallic, protocatechuic and vanillic acids as hydroxybenzoic acids ; and caffeic, p-coumaric and ferulic acids as hydroxycinnamic acids. It was found that there is a difference between hydroxybenzoic acid group and hydroxycinnamic acid group content and between their influences on the wine colour (colour intensity and hue).

phenolic acids; Pošip; Rukatac; HPLC; autochtonous cultivars

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