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Pregled bibliografske jedinice broj: 1264848

Impact of mash maceration duration and temperature on non-flavonoid phenolics in Malvazija istarska wines


Bestulić, Ena; Rossi, Sara; Orbanić, Fumica; Horvat, Ivana; Lukić, Igor; Plavša, Tomislav; Jeromel, Ana; Radeka, Sanja
Impact of mash maceration duration and temperature on non-flavonoid phenolics in Malvazija istarska wines // BOOK OF ABSTRACTS - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka (ur.).
Zagreb, Hrvatska, 2022. str. 57-58 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 1264848 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Impact of mash maceration duration and temperature on non-flavonoid phenolics in Malvazija istarska wines

Autori
Bestulić, Ena ; Rossi, Sara ; Orbanić, Fumica ; Horvat, Ivana ; Lukić, Igor ; Plavša, Tomislav ; Jeromel, Ana ; Radeka, Sanja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
BOOK OF ABSTRACTS - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka - , 2022, 57-58

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Malvazija istarska ; maceration ; non-flavonoid phenolics

Sažetak
Phenolic acids and stilbenes are important groups of non-flavonoid phenolic compounds present in grapes and wine. Their content in wine may be modulated by the vinification technique applied. The present study aimed to determine the impact of the application of different grape mash maceration treatments on the composition of hydroxycinnamic (HCA) and hydroxybenzoic acids (HBA) and stilbenes in Malvazija istarska wines. The research was conducted at the Institute of Agriculture and Tourism (Poreč, Croatia) with Malvazija istarska (Vitis vinifera L.), an autochthonous Croatian white grape variety. A total of six vinification treatments were carried out: two days maceration treatment at 8 °C (CRYO), and seven (M7), 14 (M14), 21 (M21), and 42 days (M42) maceration treatments at 16 °C, compared with the control treatment without maceration (C). Identification and quantification of phenolic acids and stilbenes was performed after direct injection of the filtered wine sample, using a high performance liquid chromatograph (HPLC) equipped with a diode array detector (DAD). The obtained results were statistically processed by one-way analysis of variance (ANOVA) and Fisher's test of least significant differences (LSD). According to the obtained results, the highest concentration of total HBAs was recorded in prolonged post-fermentative maceration treatment M42, and among all HBAs gallic acid had significantly the highest concentrations. Regarding HCAs, the total content was significantly the highest in seven days maceration treatment (M7), while in longer maceration treatments (M14, M21, M42) total HCA content 58 gradually decreased as maceration progressed. When observing individual HCAs, transcaftaric acid had the highest concentrations, especially in M7 treatment wine, while caffeic and ferulic acids reached the highest concentrations in pre-fermentative two days (CRYO) treatment. Regarding total stilbene content, treatments M7, M14, and M21 obtained the highest concentrations, but did not significantly differ between each other, and when observing individual stilbenes, cis-piceid concentrations were the highest in those treatments and among all identified stilbenes. Obtained results show that HBA content benefits from the prolonged maceration, while for the most HCAs and stilbenes concentrations increase up to seven days of maceration and then decrease during prolonged maceration, possibly due to oxidation and other reactions.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekti:
DOK-2020-01-1901 - Utjecaj različitih vinifikacijskih tehnologija na kvalitativna svojstva vina od autohtonih hrvatskih sorti: uloga vina u ljudskoj prehrani (VINUM SANUM) (Radeka, Sanja, HRZZ - 2020-01) ( CroRIS)

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

Profili:

Avatar Url Sanja Radeka (autor)

Avatar Url Igor Lukić (autor)

Avatar Url Sara Rossi (autor)

Avatar Url Ivana Horvat (autor)

Avatar Url Ena Bestulić (autor)

Avatar Url Ana Jeromel (autor)

Avatar Url Tomislav Plavša (autor)

Avatar Url Fumica Orbanić (autor)


Citiraj ovu publikaciju:

Bestulić, Ena; Rossi, Sara; Orbanić, Fumica; Horvat, Ivana; Lukić, Igor; Plavša, Tomislav; Jeromel, Ana; Radeka, Sanja
Impact of mash maceration duration and temperature on non-flavonoid phenolics in Malvazija istarska wines // BOOK OF ABSTRACTS - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka (ur.).
Zagreb, Hrvatska, 2022. str. 57-58 (poster, međunarodna recenzija, sažetak, znanstveni)
Bestulić, E., Rossi, S., Orbanić, F., Horvat, I., Lukić, I., Plavša, T., Jeromel, A. & Radeka, S. (2022) Impact of mash maceration duration and temperature on non-flavonoid phenolics in Malvazija istarska wines. U: Komes, D. (ur.)BOOK OF ABSTRACTS - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists.
@article{article, author = {Bestuli\'{c}, Ena and Rossi, Sara and Orbani\'{c}, Fumica and Horvat, Ivana and Luki\'{c}, Igor and Plav\v{s}a, Tomislav and Jeromel, Ana and Radeka, Sanja}, editor = {Komes, D.}, year = {2022}, pages = {57-58}, keywords = {Malvazija istarska, maceration, non-flavonoid phenolics}, title = {Impact of mash maceration duration and temperature on non-flavonoid phenolics in Malvazija istarska wines}, keyword = {Malvazija istarska, maceration, non-flavonoid phenolics}, publisherplace = {Zagreb, Hrvatska} }
@article{article, author = {Bestuli\'{c}, Ena and Rossi, Sara and Orbani\'{c}, Fumica and Horvat, Ivana and Luki\'{c}, Igor and Plav\v{s}a, Tomislav and Jeromel, Ana and Radeka, Sanja}, editor = {Komes, D.}, year = {2022}, pages = {57-58}, keywords = {Malvazija istarska, maceration, non-flavonoid phenolics}, title = {Impact of mash maceration duration and temperature on non-flavonoid phenolics in Malvazija istarska wines}, keyword = {Malvazija istarska, maceration, non-flavonoid phenolics}, publisherplace = {Zagreb, Hrvatska} }




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