Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Raičević, Danijela and Božinović, Zvonimir and Petkov, Mihail and Ivanova, Violeta and Kodžulović, Vesna and Mugoša, Milena and Šućur, Sanja and Maraš, Vesna (2017) Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration. Macedonian Journal of Chemistry and Chemical Engineering, 36 (2). ISSN 1857-5552

[img]
Preview
Text
Raicevic et al.MJCCE-2017.pdf

Download (537Kb) | Preview

Abstract

Polyphenolic compounds, including total phenolics (TP), total anthocyanins (TA) and total flavan- 3-ols (TF3-ols), as well as color intensity (CI) and hue (H), determined by spectrophotometric methods, were studied in Montenegrin red wines from Vitis vinifera L. cv, Vranac. Wines were produced by tradi- tional and modern fermentation methods, applying different oenological products (enzyme, oak chips and grape tannins) during two vintages, i.e. 2008 and 2009. Wines produced from the 2009 vintage presented a slightly higher average amount of total phenols (2,878 mg/l) compared to the wines from the 2008 vin- tage (2,570 mg/l), and similar contents of anthocyanins and flavan-3-ols. The use of modern fermentation tanks (Sifa and Ganimede) followed by the addition of enzymes, oak chips and grape tannins resulted in a higher amount of polyphenolic compounds. Principal components analysis allowed for the grouping of wines according to the vintage and maceration method.

Item Type: Article
Subjects: Natural sciences > Chemical sciences
Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 26 Dec 2017 13:50
Last Modified: 26 Dec 2017 13:50
URI: http://eprints.ugd.edu.mk/id/eprint/18843

Actions (login required)

View Item View Item