engleski

Phenolic changes induced by different microoxygenation treatments of Plavac mali wine

Influence of microoxygenation treatments on molecular changes of phenolic compounds in red wines was object of many studies. However, differences between the influences of microoxygenation before and after malolactic fermentation are still not fully studied. The object of our research was to observe how the moment of microoxygenation application and different doses of oxygen may affect the chemical and quality results of wine. Different microoxygenation procedures before and after malolactic fermentation were applied to Vitis vinifera L. cv. Plavac mali vintage 2010. Changes of anthocyanins and tannins, since they are mainly responsible for color, structure and mouthfeel were studied. Color and phenolics were determined by UV-VIS spectrophotometry. Anthocyanins and tannins were identified and quantified by HPLC-UV-Fluo-MS. The results obtained showed differences in color characteristics and phenolic composition.

Wine; microoxygenation; color; anthocyanins; tannins

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