Naslov
Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety

Autori
Budić-Leto, Irena ; Lovrić, Tomislav ; Pezo, Ivan ; Gajdoš Kljusurić, Jasenka

Izvornik
Food technology and biotechnology (1330-9862) 43 (2005), 1; 47-53

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

Ključne riječi
Babić wine; maceration; polyphenols; spectrophotometric analysis

Sažetak
The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babić has been investigated. The process of wine production by method of maceration in traditional procedure and by maceration with advanced technique has been compared. During maceration, the dynamics of extraction of total anthocyanins, total phenols, low-molecular proanthocyanidins and high-molecular proanthocyanidins was determined. Mathematical models are proposed for each parameter measured during the experiment. The models present the values under observation depending on treatment - traditional and modern. Time expressed in days is the input variable for both monitored models. Presented models indicate a significant positive correlation and strongly sustain the concept that the duration and procedure of maceration have considerable influence on measured variables (R=0.83-0.98.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA