Naslov
Effect of enological practice on phenolic composition of white wine Pošip during bottle storage

Autori
Ćurko, Natka ; Tomašević, Marina ; Gracin, Leo ; Primorac, Katarina ; Kovačević Ganić, Karin

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 38th World Congress of Vine and Wine and 13th General Assembly of Vine and Wine International Organization (O.I.V.) / - , 2015, 1-5

ISBN
979-10-91799-45-4

Skup
38th World Congress of Vine and Wine and 13th General Assembly of the OIV

Mjesto i datum
Mainz, Njemačka, 05.07.2015. - 10.07.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
white wine; phenolic compounds; maceration; sulfur dioxide; glutathione; storage

Sažetak
The aim of this research was to study the influence of pre-fermentative maceration along with antioxidants addition at the bottling (sulfur dioxide and glutathione) on phenolic compositional changes during storage (3 and 12 months) of white wine Pošip. Total phenols, total proanthocyanidins and absorbance at 420 nm were analyzed by spectrophotometry. Hydroxybenzoic acids (gallic, vanillic and syringic), hydroxycinnamic acids (p-coumaric, ferulic, caffeic, caftaric and coutaric), flavonols (quercetin and myricetin) and flavan-3-ol monomers and dimers (catechin, epicatechin, dimer B1 and dimer B2) were determined by HPLC-DAD-Fluo analysis. The results showed that concentrations of total phenols, proanthocyanidins and most of the individual phenolic compounds decreased, while absorbance at 420 nm increased during storage. Macerated wines compared to corresponding control wines showed significantly higher concentrations of total phenols and proanthocyanidins, higher absorbance (A420), as well as generally higher content of all analyzed individual phenolic compounds. Wine storage with higher concentration of sulfur dioxide with glutathione after 12 months produced wine with slightly higher concentrations of total phenols and proanthocyanidins, and most of individual phenolic compounds. Also, higher concentration of antioxidants produced wine with significantly lower values of absorbance at 420 nm after 3 months, but these differences diminished during 12 months of storage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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