Naslov
Changes in concentration of procyanidins and anthocyanins during the production of the plavac mali wine from dingac and postup localities

Autori
Gracin, Leo ; Lovrić, Tomislav ; Kovačević Ganić, Karin ; Komes, Draženka

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

Izvornik
XXVth Congres Mondial dela Vigne et du Vin. Section Enology : proceedings / Feneule, Filippe, Feuillat, Michel ; Wittkowvski, Reiner - Pariz : OIV, 2000, 247-255

Skup
Congres Mondial dela Vigne et du Vin (25 ; 2000)

Mjesto i datum
Pariz, Francuska, 19.06.2000. - 23.06.2000

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
procyanidins; anthocyanins; red wines; phenols; fermentation; barrique

Sažetak
This study was conducted to determine the concentration of procyanidins (the most responsible for astringency) and anthocyanins during the production of Plavac mali wine. Concentration of procyanidins has been determined by Folin-Ciocalteau method, prior to which low - pressure liquid chromatography on Sephadex LH-20 columns was performed. Concentration of anthocyanins was determined by Ribereau� Gayon and Stonestreet method. In all samples intensity and hue of colour have also been determined. The wines of Plavac mali variety from Dingac and Postup localities are characterised by distinguished astringency, which has been shown by the results of this research. In these samples concentration of procyanidins as high as 1000 mg/L has been determined, while according to the available literature data, the average concentration of these compounds in red wines is up to 270 mg/L. It has been found that the aeration of wine during racking increases the procyanidins content. During the ageing in barrique barrels (Tonnellerie Sirugue, Nuits-Saint Georges, Cedex, France) the content of these compounds has been steadily decreased because of the sedimentation, which is in accordance with the available literature data. The satisfactory stability of pigments has also been achieved. The final result is a wine of distinguished astringency and stabile colour. By further investigation of these polyphenolic compounds, a harmonious wine could be obtained.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA