Naslov
Effects of maceration duration on the phenolic composition and antioxidant capacity of ‘Teran’ (Vitis vinifera L.) wine

Autori
Damijanić, Kristijan ; Staver, Mario ; Kovačević Ganić, Karin ; Bubola, Marijan ; Palman, Ingrid

Izvornik
ACS. Agriculturae conspectus scintificus (1331-7768) 77 (2012), 2; 103-107

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

Ključne riječi
maceration duration; phenolic composition; antioxidant capacity; ‘Teran’

Sažetak
Effects of maceration duration on the phenolic composition and antioxidant capacity in red grapevine variety ‘Teran’ (Vitis vinifera L.) was investigated in this study. Total phenolics, flavonoids, nonflavonoids, individual and total anthocyanins, vanilin index and antioxidant capacity measured by DPPH, ABST and FRAP methods were determined in ‘Teran’ wines during five different skin maceration periods (3, 7, 12, 17 and 21 days). The highest increase in the concentration of the most phenolic compounds and antioxidant capacity was obtained between the 3rd and 7th day of maceration. Prolonging the maceration from 7 to 21 days did not lead to significantly higher concentrations of total phenolics, flavonoids, nonflavonoids, total anthocyanins and antioxidant capacity measured with ABTS and FRAP methods. It is concluded that maceration duration of seven days is the most appropriate in order to obtain high concentrations of total phenolics and anthocyanins and high antioxidant capacity of ‘Teran’ wines.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA