Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine (CROSBI ID 260153)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Generalić Mekinić, Ivana ; Skračić, Živko ; Kokeza, Ana ; Soldo, Barbara ; Ljubenkov, Ivica ; Banović, Mara ; Skroza, Danijela
engleski
Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine
Crljenak kaštelanski or Tribidrag is a Croatian autochthonous grape variety which is a parent of the America’s most popular variety Zinfandel or Italian Primitivo. The aim of this study was to investigate the dynamics of extraction of phenolics and changes in antioxidant activity of the samples collected during maceration of C. kaštelanski grapes processed using two different macerating enzymes. According to the obtained results it can be concluded that wines from C. kaštelanski grapes are great source of bioactive phenolics although differences in phenolic profiles between control and enzyme-treated wines were detected. The highest content of total phenolics was detected in control wine (2691 mg GAE/L). Use of pectolitic enzyme Vinozym Vintage improved anthocyanin extraction, while higher colour parameters were observed for wine samples produced using Sihazym Extro. The statistical analysis confirmed great influence of total phenolics and concentrations of some individual phenolic compounds (e.g. catechin, gallic acid, epicatechin) on reducing and free radical scavenging activity of wine samples while the impact of anthocyanins was not detected. According to the obtained results it can be concluded that use of enzymes has slightly negative effect on total phenolics and wine antioxidant properties, but it increases the extraction yield of wine colour components what enables shorter maceration and prevents colour losses during the aging process.
red wine ; vinification ; maceration enzymes ; phenolics ; anthocyanins ; antioxidants
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Podaci o izdanju
56 (4)
2019.
1841-1853
objavljeno
0022-1155
0975-8402
10.1007/s13197-019-03638-4
Trošak objave rada u otvorenom pristupu
Povezanost rada
Prehrambena tehnologija