Influence of different vinification techiques on the phenolic content of Vranec wines

Pipervski, Aleksandar and Ivanova, Violeta and Runchev, Atanas and Kamchev, Goran (2021) Influence of different vinification techiques on the phenolic content of Vranec wines. In: 2nd Scientific conference for "Critical environmental issues of the Western Balkan Countries”, 28-30 Oct 2021, Stip, Republic of North Macedonia.

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Abstract

Vranec is the most important red grape variety in Macedonia, representing about 70 % of red varieties grown in the country. From this grape variety, high quality red wines are produced, with a characteristic and deep purple colour, rich with phenolic compounds. Phenolic compounds such as anthocyanins, flavonoids and tannins are important constituents of red wine contributing to the taste, color, mouthfeel and quality. They are also associated with the health-promoting properties of red wine. The proportion of the different polyphenols in wine depends on grape variety, maturity, temperature of maceration and fermentation and the type of vinification. In this study, total phenols (TP), total antocianins (TA) and colour parameters of Vitis Vinifera red wines Vranec from vintage 2020, produced in the Republic of N. Macedonia, have been evaluated. The wines have been produced with three winemaking techniques, including classical fermentation, roto process and punch down technique, in order to study and compare the effect of vinification on the phenolic compounds. Total phenols were determined using the Folin-Ciocalteu method and expressed as gallic acid equivalents (GAE, mg/l) [1]. Determination of the total anthocyanins was realized by the method proposed of Di Stefano et al. [2]. The samples were diluted with a solution consisting of 70/30/1 (v/v/v) ethanol/water/HCl (concentrated) and the absorbance was measured at 540 nm. Colour parameters, including color intensity (CI) and hue (H) were determined by direct measurement of the wine absorbance at 420 nm, 520 nm and 620 nm. It was found that the applied vinification technique has an influence of the phenolic content, observing highest content of TP and TA in Vranec wines produced with punch down technique (TP: 1720 mg/l, TA: 254 mg/l) in comparison to Vranec wines produced with a roto technique (TP: 1222 mg/l, TA: 242 mg/l) and classical fermentation (TP: 1198 mg/L, TA: 211 mg/L). It was concluded that the punch down process gave the best results and highest content of total phenols, anthocyanins and colour parameters, in comparison with the other two techniques of vinification.

Item Type:	Conference or Workshop Item (Poster)
Subjects:	Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Violeta Ivanova Petropulos
Date Deposited:	19 Nov 2021 09:16
Last Modified:	19 Nov 2021 09:16
URI:	https://eprints.ugd.edu.mk/id/eprint/28785

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