Study of the phenolic profile of Vranec and Merlot wines produced under different vinification conditions

Piperevski, Aleksandar and Ivanova, Violeta and Sándor, Viktor and Kilár, Ferenc (2022) Study of the phenolic profile of Vranec and Merlot wines produced under different vinification conditions. In: 20th International Symposium and Summer School on Bioanalysis, 24-30 June 2022, Pecs, Hungary.

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Abstract

Polyphenols are large family of naturally occurring, structurally diverse, organic compounds abundant in plants. Phenolic compounds such as anthocyanins, flavonols 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 vary according to the type of grape,maturity and the type of vinification. In this study, phenolic profile of Vitis Vinifera red wines Vranec and Merlot (vintage 2021), produced in Republic of N. Macedonia, has been evaluated. Wines have been produced with three winemaking techniques, including classical fermentation, roto process and punchdown method in order to study and compare the effect of vinification on the individual phenolic compounds. The phenolic profile was determined using an UPLC technique coupled with DAD and MS detectors. ESI-IT-MS method with alternating ionization polarity was used for identification of the phenolic compounds [1]. In total, 50 phenolic components were identified, divided into the following groups: phenolic acids and derivates, stilbens, flavonols, dihydroflavonols, flavan-3-ols and antocyanins. Individual standard solutions of 9 phenolic compounds (gallic acid, caffeic acid, 4-coumaric acid, ferulic acid, 2,4-dihidroxibenzoic acid, syringic acid, rutin, quercetin, and cis-resveratrol ) were prepared and used for construction of calibration curves as well as for quantification of the individual phenolics. Considering the influence of winemaking method, it was observed that wines from both varieties produced with roto process had highest content of phenolic compounds. Compared to the classical fermentation, the content of phenolic compounds was about 30% higher in the wines obtained by the roto method.

Item Type:	Conference or Workshop Item (Lecture)
Subjects:	Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Violeta Ivanova Petropulos
Date Deposited:	24 Aug 2022 08:17
Last Modified:	24 Aug 2022 08:17
URI:	https://eprints.ugd.edu.mk/id/eprint/30108

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