Naslov
Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines

Autori
Orbanić, Fumica ; Rossi, Sara ; Bestulić, Ena ; Plavša, Tomislav ; Jeromel, Ana ; Radeka, Sanja

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

Izvornik
57th Croatian and 17th Internacional Symposium on Agriculture - PROCEEDINGS / - , 2022, 581-585

Skup
57. hrvatski i 17. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 19.06.2022. - 24.06.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Teran wines, pre-fermentative treatments, anthocyanins, color intensity, color hue

Sažetak
Six vinification treatments, including control wine (TK7) were carried out to investigate: the impact of 48-h pre-fermentative mash cooling (8 °C) followed by maceration of 13 days (TC15), 28 days (TC30) and saignée technique (TCS15) ; and the impact of 48-h heating (50 °C) followed by maceration of 13 days (TH15) and 28 days (TH30) on anthocyanin concentration and color in Teran wines. Anthocyanins, intensity, hue and composition of color were analyzed by UV/Vis spectrometry. The results showed that total anthocyanins and color hue values in all treatments were higher compared to control wine. The highest concentrations of free anthocyanins were found in wines with pre-fermentative heating treatment. Color intensity exposed the best results in 15-day macerations regardless of pre- fermentative treatment.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA