Naslov
Influence of maceration time (skin contact) on resveratrol concentration during wine fermentation

Autori
Katalinić, Višnja ; Ljubenkov, Ivica ; Generalić, Ivana

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

Izvornik
Book of Abstracts of The 2008 Joint Central European Congress : 4th Central European Congress on Food (CEFood2008) and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Galić, Kata - Zagreb : EURO-V.A.L. d.o.o., 2008, 222-222

ISBN
978-953-99725-2-1

Skup
Central European Meeting of Food Technologists, Biotechnologists and Nutritionists (4 ; 2008) ; Croatian Congress of Food Technologists, Biotechnologists and Nutritionists (6 ; 2008)

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wine; resveratrol monomers; maceration time; HPLC

Sažetak
Stilbene polyphenols are subject of numerous researches as antioxidant, cardioprotective and antitumour properties of resveratrol (trans-3, 5, 4’ -trihydroxystilbene) have already been proved. Grapes and related products are considered the most important dietary source of this naturally occurring phytoalexine. The objective of this study was to determine the influence of maceration time (skin contact) on the yield and rate of formation of trans- and cis- resveratrol during fermentation. The samples were derived from pure red grape varieties Babić and Plavina. Changes in phenolic composition (total phenols, flavonoids, stilbenes) were monitored during 6 days until the separation of liquid phase from the solid parts of the grape. Free resveratrol monomers were analyzed by HPLC-RP technique. As expected, there was a continuous increase in the levels of total phenols and flavonoids during the period of maceration. Appearance of resveratrol and further fast increase in its ratio was recorded on the third day of contact with grape skins which are familiarly known as the major source of stilbene compounds in wine. The dominant monomer was trans-resveratrol, while cis-isomer was present in significantly lower amounts. In Plavina variety during the sixth day of maceration no further increase in total resveratrol monomers concentrations was noticed and concentration of these stilbenes in the moment of separation from solid parts of grape was 3.7 mg/L of wine. As opposed to this, Babić variety showed fast increase in concentration of resveratrol till the end of maceration, causing the final ratio of these stilbenes to be significantly higher than in Plavina wine.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA