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Pregled bibliografske jedinice broj: 1223787

Influence of maceration time on Plavac mali red wine polyphenol profile


Jeromel, Ana; Jagatić Korenika, Ana-Marija; Kozina, Bernard
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


Citiraj ovu publikaciju:

Jeromel, Ana; Jagatić Korenika, Ana-Marija; Kozina, Bernard
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)
Jeromel, A., Jagatić Korenika, A. & Kozina, B. (2022) Influence of maceration time on Plavac mali red wine polyphenol profile. U: Book of Abstracts IV International Symposium for Agriculture and Food, ISAF 2022, 12-14. October 2022., Ohrid, North Macedonia.
@article{article, author = {Jeromel, Ana and Jagati\'{c} Korenika, Ana-Marija and Kozina, Bernard}, year = {2022}, pages = {185-185}, keywords = {flavan-3-ols, HPLC, phenolic acids, red wines}, isbn = {13978-9989-76-5}, title = {Influence of maceration time on Plavac mali red wine polyphenol profile}, keyword = {flavan-3-ols, HPLC, phenolic acids, red wines}, publisher = {Faculty of Agricultural Sciences and Food ; Ss. Cyril and Methodius University in Skopje}, publisherplace = {Ohrid, Sjeverna Makedonija} }
@article{article, author = {Jeromel, Ana and Jagati\'{c} Korenika, Ana-Marija and Kozina, Bernard}, year = {2022}, pages = {185-185}, keywords = {flavan-3-ols, HPLC, phenolic acids, red wines}, isbn = {13978-9989-76-5}, title = {Influence of maceration time on Plavac mali red wine polyphenol profile}, keyword = {flavan-3-ols, HPLC, phenolic acids, red wines}, publisher = {Faculty of Agricultural Sciences and Food ; Ss. Cyril and Methodius University in Skopje}, publisherplace = {Ohrid, Sjeverna Makedonija} }




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