Naslov
Polyphenol content and total antioxidant activity of Portugizac noir vivi novelli

Autori
Alpeza, Ivana ; Kubanović, Veronika ; Bukovčan, Renata ; Kovačević-Ganić, Karin ; Kaštelanac, Dragica ; Gašparec-Skočić, Ljiljana.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Presentation summaries of the 29th World congress of vine and wine of the OIV / Minguez, Sanches ; Tusseau, Dominique. - Logroño : OIV, 2006, 297-297

Skup
29th World congress of vine and wine of the OIV (29 ; 2006)

Mjesto i datum
Logroño, Španjolska, 25.06.2006. - 30.06.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
portugizac wine; antioxidant activity; polyphenolics

Sažetak
Portugizac noir (synonyms of blauer portugieser, oportorebe, portugal, portugalka, portugais bleu, mavrovna rana, oporto) according to a number of quotations is transferred from Portugal to Austria, which is not confirmed by modern amphelography. A cultivar corresponding to Portugizac noir cannot be found in the old vineyards in Portugal. This cultivar is grown in Austria and Hungary for a long time and from there was expanded to other European wine-growing countries. Distinctive growth of Portugizac noir is present in Germany, some in France and Romania and less in Moldavia, Slovenia, Czech Republic and Slovakia. Forty years ago, it was most abundant red cultivar in continental region of Croatia, but today its production is small. Portugizac noir is early cultivar that ripen in the first epoch, has characteristic of a good fertilization and high yield. By application of appropriate amphelotechnical and technological procedure in cellar, portugizac noir brings fresh, good color, soft, velvety wines, especially drinkable as a young. In last years, there is additional investment in application of new scientific knowledge in production of Portugizac brand as young wine with recognizable quality. Our interest was to evaluate the phenolic composition of eighteen Portugizac black wines (vintage 2005) and to exam their relationship to the antioxidant activity. Total phenol, total anthocyanins and total flavanols content were measured using spectrophotometry. The total antioxidant activity (TAA) was obtained by DPPH radical scavenging assay. Obtained results are indicating a strong relationship between phenolic compounds and TAA. The wines TAA average was similar, from which can be speculated that aging is main factor influencing antioxidant activity of red wines.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA