Pregled bibliografske jedinice broj: 1223787
Influence of maceration time on Plavac mali red wine polyphenol profile
Influence of maceration time on Plavac mali red wine polyphenol profile // Book of Abstracts IV International Symposium for Agriculture and Food, ISAF 2022, 12-14. October 2022., Ohrid, North Macedonia
Skopje: Faculty of Agricultural Sciences and Food ; Ss. Cyril and Methodius University in Skopje, 2022. str. 185-185 (poster, nije recenziran, sažetak, znanstveni)
CROSBI ID: 1223787 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of maceration time on Plavac mali red
wine polyphenol profile
Autori
Jeromel, Ana ; Jagatić Korenika, Ana-Marija ; Kozina, Bernard
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts IV International Symposium for Agriculture and Food, ISAF 2022, 12-14. October 2022., Ohrid, North Macedonia
/ - Skopje : Faculty of Agricultural Sciences and Food ; Ss. Cyril and Methodius University in Skopje, 2022, 185-185
ISBN
13978-9989-76-5
Skup
4th International Symposium of Agriculture and Food (ISAF 2022)
Mjesto i datum
Ohrid, Sjeverna Makedonija, 12.10.2022. - 14.10.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
flavan-3-ols, HPLC, phenolic acids, red wines
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
POVEZANOST RADA
Projekti:
EK-EFRR-KK.01.1.1.04.0031 - Novi početak za stare hrvatske sorte vinove loze (CroVitiRestart) (Preiner, Darko; Ašperger, Danijela; Kovačević-Ganić, Karin, EK - KK.01.1.1.04) ( CroRIS)
Ustanove:
Agronomski fakultet, Zagreb