Application of HPLC-DAD for phenolic evaluation of red wines during maceration

Durakova, Sanja and Ivanova, Violeta and Ricci, Arianna and Parpinello, Giuseppina P. and Versari, Andrea (2019) Application of HPLC-DAD for phenolic evaluation of red wines during maceration. In: 13 th Students’ Congress of SCTM, 19-21 September 2019, Skopje, Republic of N. Macedonia.

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The quality of red wines depends to great extent on their phenolic composition, the most
important components which determine the colour, mouthfeel, astringency and bitterness of the
wine. These compounds origin from different parts of the grape: (i) grape skins contain
anthocyanins, flavan-3-ols, flavonols, dihydroflavonols, hydroxycinnamoyl tartaric acids,
hydroxybenzoic acids and hydroxystilbenes, whereas (ii) flavan-3-ols and gallic acid are dominant
in the seeds, and (iii) hydroxycinnamoyl tartaric acids are mainly present in the juice. In this study, phenolic compounds in Stanušina, Vranec and Cabernet Sauvignon wines were determined by
HPLC-DAD and spectrophotometry. All wines were produced with different maceration time (3,
6 and 9 days) in order to study its influence on the phenolics extraction during winemaking. It was
concluded that malvidin-3-glucoside and its derivatives were the major compounds, while caftaric
acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol.
Monitoring of winemaking showed a complex extraction pattern that vary with maceration time
and grape variety, with hydroxycinnamic acids and anthocyanins were observed to be present in
the highest content after 3 and 6 days of maceration, respectively, followed by a slight decrease
with time. Compared to Cabernet Sauvignon and Vranec, Stanušina wines showed low level of
anthocyanins, but relatively high content of hydroxycinnamic acids, such as caftaric and caffeic
acids, and antioxidant activity as well.

Acknowledgments: This work was financially supported by JoinEUSEE IV, Erasmus Mundus Action 2
Partherships, which is gratefully acknowledged.

Item Type: Conference or Workshop Item (Lecture)
Uncontrolled Keywords: Anthocyanins, Autochthonous variety, HPLC, maceration, red wine.
Subjects: Natural sciences > Chemical sciences
Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 06 Dec 2019 10:03
Last Modified: 06 Dec 2019 10:03

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