Ivanova, Violeta and Vojnoski, Borimir and Stefova, Marina (2011) Effect of the Winemaking Practices and Aging on Phenolic Content of Smederevka and Chardonnay Wines. Food and Bioprocess Technolog, 4. pp. 1512-1518.
Preview |
Text
Food Bioprocess Technol (2011) 4,1512–1518.pdf Download (281kB) | Preview |
Abstract
Changes of the polyphenolic content, including
total phenolics (TP), total flavonoids (TF), and total flavan-
3-ols (TF3-ols) determined by spectrophotometric methods,
have been studied in Macedonian white wines from Vitis
vinifera L. cv, Smederevka and Chardonnay, obtained
under different vinifications and analyzed during 16 months
of aging in bottles. Winemaking treatments for both
varieties included an addition of two doses of SO2 (50
and 100 mg/L) and two commercial yeasts for fermentation,
Vinalco and Levuline, both Saccharomyces cerevisiae
species, in order to study the influence of SO2 and yeasts
on the phenolic content of the wines. Comparing the two
varieties, Chardonnay wines contained higher levels of total
phenolics, flavonoids, and flavan-3-ols, probably as a result
of the cultivar differences. Sulfur dioxide protected the
phenolic oxidation, resulting in higher phenolic content in
the wines with higher SO2 dose, while the yeast did not
show significant influence on the total phenolics. During
aging, the TP, TF, and TF3-ols in the wines from both
varieties decreased significantly up to the second month of
storage and remained stable till the sixth month. The
Student–Newman–Keuls test has been applied to ascertain
possible significant differences between the studied wines,
and a principal component analysis has been employed,
showing separation and grouping of the wines according to
the cultivar and time of aging.
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Violeta Ivanova Petropulos |
| Date Deposited: | 06 Nov 2012 14:25 |
| Last Modified: | 06 Nov 2012 14:25 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/307 |
Available Versions of this Item
- Effect of the Winemaking Practices and Aging on Phenolic Content of Smederevka and Chardonnay Wines. (deposited 06 Nov 2012 14:25) [Currently Displayed]
Actions (login required)
 |
View Item |