engleski

Effect of enological practice on phenolic composition of white wine Pošip during bottle storage

The aim of this research was to study the influence of pre-fermentative maceration along with antioxidants addition at the bottling (sulfur dioxide and glutathione) on phenolic compositional changes during storage (3 and 12 months) of white wine Pošip. Total phenols, total proanthocyanidins and absorbance at 420 nm were analyzed by spectrophotometry. Hydroxybenzoic acids (gallic, vanillic and syringic), hydroxycinnamic acids (p-coumaric, ferulic, caffeic, caftaric and coutaric), flavonols (quercetin and myricetin) and flavan-3-ol monomers and dimers (catechin, epicatechin, dimer B1 and dimer B2) were determined by HPLC-DAD-Fluo analysis. The results showed that concentrations of total phenols, proanthocyanidins and most of the individual phenolic compounds decreased, while absorbance at 420 nm increased during storage. Macerated wines compared to corresponding control wines showed significantly higher concentrations of total phenols and proanthocyanidins, higher absorbance (A420), as well as generally higher content of all analyzed individual phenolic compounds. Wine storage with higher concentration of sulfur dioxide with glutathione after 12 months produced wine with slightly higher concentrations of total phenols and proanthocyanidins, and most of individual phenolic compounds. Also, higher concentration of antioxidants produced wine with significantly lower values of absorbance at 420 nm after 3 months, but these differences diminished during 12 months of storage.

white wine; phenolic compounds; maceration; sulfur dioxide; glutathione; storage

nije evidentirano