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
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the Joint Central European Congress: 4th Central European Congress on Food and 6th Croatian Congress of food technologists, biotechnologist, and nutritionists (CEFood2008), 15-17 May 2008 Cavtat, Croatia / Čurić, Duška - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2008, 351-357

Skup
Joint Central European Congress 2008: 4th Central European Congress on Food and 6th Croatian Congress of food technologists, biotechnologist, and nutritionists (CEFood2008, 15-17 May 2008 Cavtat, Croatia

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 16.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Resveratrol monomers ; wine ; maceration time ; HPLC

Sažetak
The objective of this study was to determine the influence of maceration duration on the yield and rate of trans- and cis- resveratrol formation during fermentation. The samples were derived from pure red grape varieties Babić and Plavina. The maceration periods in fermentation tanks were 6 days for Plavina, and 48 h for Babić. Changes in phenolic composition (total phenols, flavonoids, stilbenes) were monitored during 6 days. The presence of 3, 5, 4’ -tri-hydroxystilbene (resveratrol) monomers was analyzed by HPLC-RP-PDA technique. As expected, a continuous increase in the levels of total phenols, flavonoids and anthocyanins was noticed during the monitoring period of wine fermentation. Appearance of resveratrol monomers in Plavina and further fast increase in its ratio was recorded during the third day of contact with grape skins which are generally 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. During the sixth day of fermentation no further increase of resveratrol concentration was noticed in Plavina variety and concentration of these stilbenes in the moment of separation from the marc was 3.7 mg/L of wine. As opposed to this, Babić variety displayed continuous increase of the content of resveratrol monomers during the monitoring period of fermentation. In the case when the crushed grapes of Babić cv. were treated with pectolytic enzymes before the beginning of fermentation the final ratio of these stilbenes at the end of monitoring period was significantly higher than in Plavina wine

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA