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Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine


Generalić Mekinić, Ivana; Skračić, Živko; Kokeza, Ana; Soldo, Barbara; Ljubenkov, Ivica; Banović, Mara; Skroza, Danijela
Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine // Journal of food science and technology, 56 (2019), 4; 1841-1853 doi:10.1007/s13197-019-03638-4 (međunarodna recenzija, članak, znanstveni)


Naslov
Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine

Autori
Generalić Mekinić, Ivana ; Skračić, Živko ; Kokeza, Ana ; Soldo, Barbara ; Ljubenkov, Ivica ; Banović, Mara ; Skroza, Danijela

Izvornik
Journal of food science and technology (0022-1155) 56 (2019), 4; 1841-1853

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Red wine ; vinification ; maceration enzymes ; phenolics ; anthocyanins ; antioxidants

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2013-11-8652 - Biološki učinci vina: utjecaj vinifikacijske tehnologije, dealkoholizacije i starenja vina (Mladen Boban, )

Ustanove
Kemijsko-tehnološki fakultet, Split,
Prehrambeno-biotehnološki fakultet, Zagreb,
Prirodoslovno-matematički fakultet, Split

Citiraj ovu publikaciju

Generalić Mekinić, Ivana; Skračić, Živko; Kokeza, Ana; Soldo, Barbara; Ljubenkov, Ivica; Banović, Mara; Skroza, Danijela
Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine // Journal of food science and technology, 56 (2019), 4; 1841-1853 doi:10.1007/s13197-019-03638-4 (međunarodna recenzija, članak, znanstveni)
Generalić Mekinić, I., Skračić, Ž., Kokeza, A., Soldo, B., Ljubenkov, I., Banović, M. & Skroza, D. (2019) Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine. Journal of food science and technology, 56 (4), 1841-1853 doi:10.1007/s13197-019-03638-4.
@article{article, year = {2019}, pages = {1841-1853}, DOI = {10.1007/s13197-019-03638-4}, keywords = {red wine, vinification, maceration enzymes, phenolics, anthocyanins, antioxidants}, journal = {Journal of food science and technology}, doi = {10.1007/s13197-019-03638-4}, volume = {56}, number = {4}, issn = {0022-1155}, title = {Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak ka\v{s}telanski (sin. Zinfandel, Primitivo, Tribidrag) wine}, keyword = {red wine, vinification, maceration enzymes, phenolics, anthocyanins, antioxidants} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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