Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines

Rossi, Sara; Bestulić, Ena; Horvat, Ivana; Plavša, Tomislav; Lukić, Igor; Bubola, Marijan; Kovačević Ganić, Karin; Ćurko, Natka; Jagatić Korenika, Ana- Marija; Radeka, Sanja

doi:10.1016/j.lwt.2021.112619

Pregled bibliografske jedinice broj: 1151905

Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines

Rossi, Sara; Bestulić, Ena; Horvat, Ivana; Plavša, Tomislav; Lukić, Igor; Bubola, Marijan; Kovačević Ganić, Karin; Ćurko, Natka; Jagatić Korenika, Ana- Marija; Radeka, Sanja

Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines // Lebensmittel-wissenschaft und-technologie-food science and technology, 154 (2022), 112619; 1-10 doi:10.1016/j.lwt.2021.112619 (međunarodna recenzija, članak, ostalo)

CROSBI ID: 1151905 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines

Autori
Rossi, Sara ; Bestulić, Ena ; Horvat, Ivana ; Plavša, Tomislav ; Lukić, Igor ; Bubola, Marijan ; Kovačević Ganić, Karin ; Ćurko, Natka ; Jagatić Korenika, Ana- Marija ; Radeka, Sanja

Izvornik
Lebensmittel-wissenschaft und-technologie-food science and technology (0023-6438) 154 (2022), 112619; 1-10

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

Ključne riječi
Teran red wine, maceration, phenolic compounds, macro- and microelements, sensory attributes

Sažetak
The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines were studied. The study covered seven days of maceration as a control (TM7), prolonged 10-day maceration (TM10), prolonged post-fermentative 21- day maceration (TM21), and 48-h pre-fermentative maceration heating at 45 °C followed by eight-day standard maceration (TPHT). Phenolic compounds were analyzed using high-performance liquid chromatography with UV-Vis diode array and fluorescence detection. Analysis of macro- and microelements was conducted by inductively coupled plasma - optical emission spectrometry. Sensory profiles of wine samples were obtained using quantitative descriptive analysis and the 100- point O.I.V./U.I.O.E. method. The results showed a significant increase of 25% in total flavan-3-ols content in TM21 wine. The concentrations of hydroxybenzoic acids increased significantly upon TM21 and TPHT treatment, while particular hydroxycinnamic acids showed a significant increase after TPHT treatment. The obtained results showed differences in the content of macro- and microelements, with significantly higher values of particular elements in TM21 and TPHT wines. Sensory analysis results corresponded to the chemical content of the wines to a great extent. The findings showed that TM21 and TPHT treatments have a positive influence on the taste attributes of the investigated wines.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA

Projekti:
IP-2018-01-5049 - Utjecaj različitih vinifikacijskih tehnologija na kvalitativna svojstva vina od autohtonih hrvatskih sorti: uloga vina u ljudskoj prehrani (VINUM SANUM) (Radeka, Sanja, HRZZ - 2018-01) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut za poljoprivredu i turizam, Poreč,
Agronomski fakultet, Zagreb

Profili:

Sanja Radeka (autor)