Determination of Elements Composition in Vranec Wines Produced with Different Maceration Time

Ivanova, Violeta and Bogeva, Elena and Baceva, Katerina and Nikolić, Dragan and Stafilov, Trajče (2023) Determination of Elements Composition in Vranec Wines Produced with Different Maceration Time. Book of Proocedings-Agriconference 2022: 32nd Scientific-Expert Conference of Agriculture and Food Industry. pp. 210-217. ISSN 2195-271X

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Abstract

Vranec (Vitis Vinifera L.) is the most widespread red grape variety in Republic of N. Macedonia, which is grown in all vineyards, but mostly it is located in the main Tikveš wine region. In the present study, Vranec wines have been produced applying 4, 7, 14 and 30 days for maceration, in order to determine the influence of maceration time on the elements profile of wines. Inductively coupled plasma–atomic emission spectrometry (ICP-AES) technique was used to perform the analyses of 18 elements, including Al, Ba, Bi, Ca, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, P, S, Sr, V and Zn. The results demonstrated that K, P, Mg and Ca were the predominant elements in wines, regardless the maceration time applied for vinification. Concentration of the most of the elements, such as Al, Ba, Bi, Mg, Mn, Na, Ni, P, Sr, P and Zn, increased during the maceration. Copper was determined in a highest concentration in the wine macerated for 4 days (average value: 0.026 mg/L), followed by decreasing of the content during maceration, as it was expected. In general, the content of toxic elements Cu and Fe was lower than the maximal allowed concentrations, concluding that studied Vranec wines were safe for consumption and possessing a nutritional value as a result of the high level of K, P, Mg and Ca.

Item Type:	Article
Subjects:	Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Violeta Ivanova Petropulos
Date Deposited:	21 Nov 2023 12:14
Last Modified:	21 Nov 2023 12:14
URI:	https://eprints.ugd.edu.mk/id/eprint/32604

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