Ivanova, Violeta and Dörnyei, Ágnes and Márk, László and Vojnoski, Borimir and Stafilov, Trajče and Stefova, Marina and Kilár, Ferenc (2011) Polyphenolic content of Vranec wines produced by different vinification conditions. Food Chemistry, 124. pp. 316-325.
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Abstract
Macedonian Vranec wines were analysed by HPLC coupled with DAD and MS detections and by spectrophotometric
methods. ESI-IT MS and MS–MS methods with alternating ionisation polarity were used for
identification of the phenolic compounds. Both, nonflavonoids (stilbens, hydroxybenzoic and hydroxycinnamic
acids and derivatives) and flavonoids (flavonols, flavan-3-ols and anthocyanins) were detected in
the samples. Vranec wines were produced under different fermentation conditions: maceration time of 3,
6 and 10 days, two doses of SO2 (30 and 70 mg l�1) and two yeasts for fermentation, in order to examine
their effects on the extraction of phenolic compounds from grapes into the wine.
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Violeta Ivanova Petropulos |
| Date Deposited: | 05 Nov 2012 08:02 |
| Last Modified: | 28 Oct 2013 12:39 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/308 |
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