engleski

Effect of maceration duration on the anthocyanin composition of cv. Teran wine

The composition and concentration of the anthocyanins in red wine depend on the grape variety, ripening, climatic conditions, wine making practices and ageing. Among these factors, maceration conditions have a largest impact on the anthocyanins and other sensory characteristics of red wines. Anthocyanins are located in grape skins and are transferred to must and wine during maceration. Maceration duration greatly influences extraction and concentration of anthocyanins in must and wine. The objective of this study was to determine the influence of different maceration time (3, 7, 12, 17 and 21 days) on the anthocyanin composition of red wine made from Istrian (Croatian) native grape variety Teran (Vitis vinifera L.). Anthocyanins were determined by HPLC with UV-Diode Array detection. Eleven different anthocyanins were detected and determined quantitatively in Teran’s wines. Malvidin-3-O-glucoside and its acylated esters were the major anthocyanins. The maximum increase in anthocyanin concentration was found between days 3 and 7. On day 7, the total amount of anthocyanins in Teran wine reached a maximum of 771.22 mg/L. Little change was detected from day 7 to day 12. Decrease in anthocyanin concentration was observed from day 12 to day 17 (from 761.74 to 729.76 mg/L). Results of this study indicate that maceration duration of seven days is most appropriate in order to achieve maximum anthocyanin concentration in Teran wines.

maceration; anthocyanins; Teran

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