Kostadinovic Velickovska, Sanja and Wilkens, Andrea and Stefova, Marina and Ivanova, Violeta and Vojnoski, Borimir and Mirhosseini, Hamed and Winterhalter, Peter (2012) Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: effect of variety and enological practices. Food Chemistry, 135. pp. 3003-3009. ISSN 0308-8146
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Abstract
The content of the stilbenes trans-resveratrol and piceid as well as the antioxidant activity of Macedonian
red wines from the two main grape varieties Vranec and Merlot have been evaluated. The effects of time
of maceration, type of yeast and the level of sulphur dioxide applied on stilbene content and antioxidant
activity have been studied. The most important factor in winemaking technology is the maceration time
since the highest concentrations of trans-resveratrol, piceid and highest antioxidant activity were found
following 6 and 10 days of maceration. Concerning the yeast type, higher concentrations of trans-resveratrol
and piceid have been obtained with French yeast ‘‘Levuline CHP’’ in comparison to Macedonian
yeast ‘‘Vinalco’’. In contrast, the higher antioxidant activity of wines from both varieties of grapes was
observed by application of Macedonian yeast ‘‘Vinalco’’.
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Violeta Ivanova Petropulos |
| Date Deposited: | 18 Dec 2012 07:31 |
| Last Modified: | 30 Jan 2024 10:49 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/3897 |
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