engleski

Influence of maceration process on anthocyanins composition of cv. Teran wines

The colour of red wine is a sensory attribute, related to the extraction of anthocyanins from grape skin during maceration. The extraction of anthocyanins from the grape into the wine is therefore main diffusion process. Rate and extent of extraction are influenced by concentration of anthocyanins, its localization in the berry, and processing methods where temperature and duration of maceration are deteminating factors. The free anthocyanins in wine are mono- or diglucosides of five anthocyanins, namely delphinidin, cyaninid, petunidin, peonidin and malvidin. The acylated anthocyanins are esters of the glucose part of the free anthocyanins with acetic, p-coumaric or caffeic acid. The aim of the present work was to study the influence of different temperatures (pre-fermentative cryomaceration, maceration at 25 °C and 25 °C + short-term, post-fermentative warming to 35-40 °C) on extraction of anthocyanins, colour density and hue of wine, from Croatian native red grape variety Teran. Anthocyanins were quantified using a high performance liquid (HPLC) with UV-Diode Array detection. Pre-fermentative cryomaceration increased the pigment extraction, and the wine produced by this technique contained a significantly higher content of total monoglucosides and total monoglucosides p-coumarats then the other wines. Quantitatively, malvidin derivates were the most abundant anthocyanin compounds in all studied wines. With the respect to the colour, pre-fermentative cryomaceration has proven to be a useful technique to obtain darker and less brown wines.

Anthocyanins; colour density; cryomaceration; hue; Teran

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