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
Preview |
Text
Raicevic et al.MJCCE-2017.pdf Download (550kB) | 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: | https://eprints.ugd.edu.mk/id/eprint/18843 |
Actions (login required)
 |
View Item |