Naslov
The Influence of the Skin Maceration Time on Phenolic Composition and Antioxidant Activity on Red Wine Teran (Vitis Vinifera L.)

Autori
Plavša, Tomislav ; Jurinjak, Nina ; Antunović, Domo ; Peršurić, Đordano ; Kovačević-Ganić, Karin

Izvornik
Food technology and biotechnology (1330-9862) 50 (2012), 2; 152-158

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Teran wine ; phenolic composition ; antioxidant activity ; maceration time

Sažetak
The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids, flavan-3-ols composition, vanillin index and antioxidative activity of Teran red wine (Vitis vinifera L.) has been investigated. Phenolics were determined by HPLC with UV-Diode Array detection. Vanillin index were determined by UV-VIS spectrophotometry The total antioxidative capacity of wine was measured with four different methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, 2, 2'-azinobis(3-ethylbenzothialozine-6-sulfonic acid) radical cation (ABTS۰+) and ferric reducing antioxidant power (FRAP). Sensory evaluation of wine samples was performed. The obtained results show positive correlation and significant increase between phenolic acids (Gallic acid, Protocatechuic acid, Vanillic acid, Syringic acid, Caffeic acid, p-coumaric acid and Ferulic acid), flavane-3-ols [(+)-catechin and (-)-epicatechin] and vanillin index and length of maceration. Anthocyanins contents increased to the maximum within 10 days of the skin maceration. The mayor anthocyanins in Teran wine were malvidin-3-glucoside, malvidin-3-glucoside-acetate and petunidin-3-glucoside. Antioxidant activity of Teran wines significantly increased with prolonged skin contact as well as total phenolic contents (p < 0.001). Wine produced with maceration time of 10 days was best sensory evaluated.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA