Influence of microoxygenation treatment on the phenolic composition of a Plavac mali wine (CROSBI ID 552343)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Kovačević Ganić, Karin ; Gracin, Leo ; Jeličić, Slaven ; Sičenica, Ana
engleski
Influence of microoxygenation treatment on the phenolic composition of a Plavac mali wine
Microoxygenation allows the addition of small, continues and controlled amounts of oxygen, in order to improve wine quality. The objective of this study was to assess the influence of microoxygenation technique on the colour and phenolics composition of a Plavac mali wine (Vitis vinifera L.) when microoxygenation treatment was applied before malolactic fermentation. Colour and phenolics were determined by UV-VIS spectrophotometry and high-performance liquid chromatography coupled with diode array detection. The results showed that the microoxygenation treatment changed anthocyanins composition of wines. In microoxygenated wine the amount of monomeric anthocyanins decreased whereas the amount of polymeric anthocyanins increased. Comparison between the control and microoxygenated wines demonstrated changes in colour characteristics.
colour; microoxygenation; phenols; red wine
nije evidentirano
nije evidentirano
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nije evidentirano
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Podaci o prilogu
943-947.
2008.
objavljeno
Podaci o matičnoj publikaciji
Proceedings. 43rd Croatian and 3rd International Symposium on Agriculture
Pospišil, Milan
Zagreb:
Podaci o skupu
43rd Croatian and 3rd International symposium on Agriculture
poster
18.02.2008-21.02.2008
Opatija, Hrvatska