Naslov
Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)

Autori
Budić-Leto, Irena ; Lovrić, Tomislav ; Vrhovšek, Urška

Izvornik
Food technology and biotechnology (1330-9862) 41 (2003), 4; 299-303

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

Ključne riječi
anthocyanins; low-molecular proanthocyanidins; high-molecular proanthocyanidins; vinification; maturation and ageing of wine; Babić

Sažetak
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babic (Vitis vinifera, L.), from the Primosten vine-growing region, were subjected to examination. Winemaking processes and reactions that take place during maturation significantly influence the content of anthocyanins and proanthocyanidins in wine. Prolonged maceration duration caused an increase in the content of total phenols, vanillin index and proanthocyanidins, as well as a decrease in the content of anthocyanins in young wine. Cold maceration brought about a decrease in anthocyanins, total phenols and proanthocyanidins in Babic wine. The effects of winemaking techniques on the index of vanillin and proanthocyanidins in wines maturated for 6 and 14 months were significant.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA