Naslov
The evaluation of colour components and anthocyanins in Babica and Crljenak kaštelanski wines

Autori
Skroza, Danijela ; Skračić, Živko ; Generalić Mekinić, Ivana ; Kokeza, Ana ; Ivandić, Luka ; Šutalo, Martina ; Soldo, Barbara ; Ljubenkov, Ivica ; Banović, Mara

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

Izvornik
With Food to Health: 10th International Scientific and Professional Conference: Proceedings = Hranom do zdravlja: 10. međunarodni znanstveno-stručni skup: zbornik radova / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2018, 186-194

ISBN
978-953-7005-54-2

Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
red wine ; vinification ; colour ; anthocyanins ; HPLC

Sažetak
Babica and Crljenak kaštelanski are historic and autochthonous red grape cultivars of the Kaštela wine region (Central Dalmatia, Croatia). In the last few years, C. kaštelanski has been getting much moreattention, since it was discovered that it is a parent of the popular American variety Zinfandel and the Italian variety Primitivo. Therefore, C. kaštelanski has become economically important and it has been increasingly cultivated in Croatia, while other cultivars, like Babica, have almost vanished from the Dalmatian vineyards. As the colour of red wines is an important element of wine quality and it is the first feature that influences its commercial acceptance, this study was conducted with the aim of investigating the evaluation of the colour components and anthocyanins in Babica and C. Kaštelanski wines. The anthocyanin profile was determined using HPLC, while monomeric anthocyanins and basic colour characteristics of wine (density, hue, chromatic structure, and brilliance) were detected spectrophotometrically. The total monomeric anthocyanins in Babica were higher than in C. kaštelanski and the dominant anthocyanin in both wines was malvidin-3- glucoside, with over 71 % of all detected anthocyanins in Babica and with over 52 % in C. kaštelanski. The other colour parameters were mainly higher for C. kaštelanski, probably due to the almost six-fold higher content of cyanidin derivatives in C. kaštelanski wine.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

POVEZANOST RADA