The Influence of Chips on Polyphenolic Content and Sensorial Properties of Vranec Wine

Raičević, Danijela and Božinović, Zvonimir and Petkov, Mihail and Ivanova, Violeta and Boskov, Krum and Beleski, Klime and Maras, Vesna (2011) The Influence of Chips on Polyphenolic Content and Sensorial Properties of Vranec Wine. In: 22nd International Scientific-Expert Conference of Agriculture and Food Industry, September 28-October 1, 2011, Sarajevo, Bosnia and Herzegovina.

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Abstract

The influence of oak chips on polyphenolic content, as well as sensorial characteristics of Vranec wines was studied. Wine were produced in a traditional way in the winery a the Biotechnical Faculty in Podgorica, Ljeskopolje area, Podgorica sub-region. 1 g/l of French oak chips was added in the wines in order to study its influence. It was found that the chips improved the extraction of polyphenols and sensorial characteristics of wines, compared to the control wine produced without chips. In addition, it was noticed that the obtained wines fermented with chips, presented a higher content of total polyphenols, anthocyanins, flavan-3-ols, and better colour intensity and hue, as well as better sensorial properties of the wine. Actually, the chips influenced better colour permanence and improvement of sensorial wine profile.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences
Divisions:	Faculty of Agriculture
Depositing User:	Violeta Ivanova Petropulos
Date Deposited:	13 Nov 2012 07:36
Last Modified:	28 Oct 2013 12:36
URI:	https://eprints.ugd.edu.mk/id/eprint/734

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