Ivanova, Violeta and Stefova, Marina and Stafilov, Trajče and Hermosín-Gutiérrez, Isidro (2011) Phenolic composition of red wines from Republic of Macedonia. In: IX Congress of Pure and Applied Chemistry of students from Republic of Macedonia, 06-09.10. 2011, Skopje, R. Macedonia.
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Abstract
Polyphenols are large and complex group of compounds which determine important characteristics, such as colour, mouthfeel, astringency and bitterness, of wine. Furthermore, they are the main responsible components for the differences between red and white wines, especially for the colour, taste, and mouth-feel sensations of red wines. Phenolic compounds are classified as flavonoids, including: anthocyanins; flavan-3-ols (monomers, olygomers and polymers), flavonols and dihydroflavonols, and non-flavonoids: hydroxybenzoic acids and derivatives; hydroxycimmanmic acids and derivatives; and stilbenes. Anthocyanins are the main pigments in red wines, responsible for their colour. Flavan-3-ols as monomers are bitter compounds and the oligomeric and polymeric flavan-3-ols contribute to wine astringency. Grape and red wine are the major dietary sources of stilbenes, considered as phytoalexins whose formation in grapes is correlated to disease resistance. Moreover, phenolic compounds in wine exhibit free radical scavenging activity, as well as, protective activity against arteriosclerosis and coronary heart disease.
Phenolic composition of Vitis Vinifera red wines Vranec, Merlot and Cabernet Sauvignon from the Tikveš region in Republic of Macedonia, has been studied using HPLC-DAD-MS and MS/MS techniques. Fifty-two phenolic compounds have been identified and quantified in the wine samples [1]. In all varieties, malvidin-3-glucoside and its derivatives were the major compounds. 10-carboxy-pyranomalvidin-3-glucoside (vitisin A) and 10-p-hydroxyphenyl-pyranomalvidin-3-glucoside were the main compounds from the family of vitisin-like and hydroxyphenyl-like pyranoanthocyanins, respectively. Vranec wine, which has intensive dark red and ruby colour, presented highest phenolics content having highest concentration of anthocyanins, vitisins, hydroxyphenyl-pyranoanthocyanins, flavonols, hydroxycinnamic acid derivatives and stilbenes in comparison to the other varieties studied, followed by Merlot and Cabernet Sauvignon [2,3].
| Item Type: | Conference or Workshop Item (Speech) |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Violeta Ivanova Petropulos |
| Date Deposited: | 06 Nov 2012 14:55 |
| Last Modified: | 28 Oct 2013 12:35 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/453 |
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