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izvor podataka: crosbi

Effects of maceration conditions on the polyphenolic composition of red wine Plavac mali (CROSBI ID 144995)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Budić-Leto, Irena ; Gracin, Leo ; Lovrić, Tomislav ; Vrhovšek, Urška Effects of maceration conditions on the polyphenolic composition of red wine Plavac mali // Vitis, 47 (2008), 4; 245-250

Podaci o odgovornosti

Budić-Leto, Irena ; Gracin, Leo ; Lovrić, Tomislav ; Vrhovšek, Urška

engleski

Effects of maceration conditions on the polyphenolic composition of red wine Plavac mali

The influence of the maceration treatments on the polyphenolic composition of red wines produced from Croatian autochthonous cultivar Plavac mali (Vitis vinifera, L.) has been investigated. The results showed that in general different skin contact times influenced the content of anthocyanins, total phenols and vanillin index in young wines. Prolonged skin contact time significantly increased the content of low molecular weight proanthocyanidins and decreased the content of anthocyanins. Young wine produced with maceration at lower temperature demonstrated the lower content of anthocyanins and proanthocyanins. No significant differences were observed between the levels of anthocyanins, total phenols and proanthocyanidins in wines aged for 14 months. Weaker colour intensity of 14-month-aged wines was detected in the wine made with prolonged skin maceration time in which the ratio of proanthocyanidins/anthocyanidins was the highest.

Plavac mali; autochthonous; polyphenols; proanthocyanidins; maceration; ageing

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Podaci o izdanju

47 (4)

2008.

245-250

objavljeno

0042-7500

Povezanost rada

Prehrambena tehnologija

Indeksiranost