Naslov
Comparison of Traditional and Modern Methods of Maceration of the Red-Grape Variety of Babić (Vitis Vinifera, L.)

Autori
Budić-Leto, Irena ; Lovrić, Tomislav ; Pezo, Ivan

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

Izvornik
XXVIIIth World Congress of Vine and Wine (OIV Congress) / Eder, Reinhard ; Berger, Jean-Luc ; Bertrand, Alain ; Tusseau, Dominique - Beč : OIV-Office International de la Vigne et du Vin, 2004, 1-13

Skup
XXVIIIth World Congress of Vine and Wine

Mjesto i datum
Beč, Austrija, 04.07.2004. - 07.07.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wine Babić; maceration technique; polyphenols; spectrophotometrics

Sažetak
Polyphenols are significant parameters of red wine ; their content is under critical impact of maceration as the basic process during which polyphenols turn into wine from solid grape parts. Therefore the maceration process, with monitoring of polyphenol concentration and simultaneous control of temperature and sugar, is very important in red-wine production. Thus, our research aimed to explore impacts of conditions (temperature, duration, cap-punching method) on the polyphenol extraction dynamics during maceration of the autochthonous Dalmatian red-grape variety of Babić. The grapes for the research were from the Primošten vine-growing location in North Dalmatia. Wine was made by traditional maceration under minivinification and by the modern method in a vinificator at the Vinoplod Winery of Šibenik. Under the traditional method, the alcohol fermentation took 144 hours, while maceration lasted for 312 hours. The modern wine-production method is usually made in a vertical rotational vinificator until complete fermentation of sugar. Dynamics of extraction of anthocyanins, low- and high-molecular proanthocyanidins and total phenols were monitored during maceration. Spectrophotometric methods of polyphenol analysis with prior solid-phase extraction of compounds were used. The findings indicate that flavan-3-ols and proanthocyanidins were constantly on the rise.Anthocyanins reached the highest concentration at the 44th hour in modern maceration (concentration rise of 220%), while in traditional maceration the maximum concentration was reached after 120 hours (concentration rise of 241%). Low-molecular proanthocyanidin concentration in modern maceration was 402-1313 mgL-1, while that of high-molecular proanthocyanidins was 589-2235 mgL-1. The highest concentration of low- and high-molecular proanthocyanidins was reached at the 68th hour of modern maceration, which corresponds to the 168th hour of traditional maceration.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA