Pregled bibliografske jedinice broj: 526571
The Influence of the Skin Maceration Time on Phenolic Composition and Antioxidative Activity on Red Wine Teran (Vitis Vinifera L.)
The Influence of the Skin Maceration Time on Phenolic Composition and Antioxidative Activity on Red Wine Teran (Vitis Vinifera L.) // 7. Međunarodni kongres prehrambenih tehnologa, biotehnologa i nutricionista / Helga Medić (ur.).
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011. str. 180-180 (poster, međunarodna recenzija, sažetak, znanstveni)
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Naslov
The Influence of the Skin Maceration Time on Phenolic Composition and Antioxidative Activity on Red Wine Teran (Vitis Vinifera L.)
(Phenolic Composition and Antioxidative Activity on Red Wine Teran (Vitis Vinifera L.))
Autori
Plavša, Tomislav ; Jurinjak, Nina ; Antunović, Domo ; Peršurić, Đordano ; Kovačević-Ganić, Karin
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
7. Međunarodni kongres prehrambenih tehnologa, biotehnologa i nutricionista
/ Helga Medić - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 180-180
ISBN
978-953-99725-3-8
Skup
7. Međunarodni kongres prehrambenih tehnologa, biotehnologa i nutricionista
Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Teran wine; phenolic composition; antioxidation activity; maceration time
Sažetak
The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids, flavan-3-ols composition, vanillin index and antioxidative activity of Teran red wine (Vitis vinifera L.) has been investigated. Phenolics were determined by HPLC with UV-Diode Array detection. Vanillin index were determined by UV-VIS spectrophotometry The total antioxidant capacity of wine was measured with four different methods: 2, 2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging method, 2, 2'-azinobis(3-ethylbenzothialozine- 6-sulfonic acid) radical cation (ABTS۰+) and ferric reducing antioxidant power (FRAP). Sensory evaluation of wine samples was performed. The obtained results show positive correlation and significant increase between phenolic acids, flavane-3-ols [(+)-catechin and (-)-epicatechin] and vanillin index and length of maceration. Anthocyanins contents increased to the maximum within 10 days of the skin maceration. The mayor anthocyanins in Teran wine were malvidin-3-glucoside, malvidin-3- glucoside-acetate and petunidin-3-glucoside. Antioxidative activity of Teran wines significantly increased with prolonged skin contact as well as total phenolic contents (p < 0.001). Wine produced with maceration time of 10 days was best sensory evaluated.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
147-1470497-0555 - Valorizacija resursa vinove loze (Vitis sp.) i banka gena (Peršurić, Đordano, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut za poljoprivredu i turizam, Poreč
