Ivanova, Violeta and Vojnoski, Borimir and Stefova, Marina (2012) Effect of winemaking treatment and wine aging on phenolic content in Vranec wines. Journal of Food Science and Technology, 49 (2). pp. 161-172.
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Abstract
Phenolic compounds and colour stability of red
wines produced from Vranec Vitis vinifera L. grape variety
were investigated by means of different maceration times
(3, 6 and 10 days), two doses of SO2 (30 and 70 mg/L
SO2), two yeasts for fermentation (Vinalco and Levuline),
temperature of storage and time of aging (3, 6 and
16 months). In general, maceration time influenced the
phenolics extraction from the grapes into the wine. Highest
concentrations of phenolic components were observed in
the wines produced with 6 days of maceration, except for
the flavan-3-ols which were present in highest amounts in
the wines macerated for 10 days. Higher doses of SO2
increased the extraction of polyphenols, preventing the
wines from oxidation, while the effect of yeast on
phenolics extraction was not significant. Wine aging
affected the phenolic content of wines produced with
3 days of maceration and caused intensive decrease of
anthocyanins during the storage period. Wines aged at
higher temperature showed lower anthocyanin levels and
less intense coloration. Principal component analysis
revealed that separation of the wines was performed
according to the hue value in correlation with the
maceration time and time of wine aging.
| 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 08:17 |
| Last Modified: | 28 Oct 2013 12:32 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/310 |
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