POLYPHENOLIC CONTENT AND SENSORY PROFILE OF MONTENEGRIN VRANAC WINES PRODUCED WITH DIFFERENT OENOLOGICAL PRODUCTS AND MACERATION

被引：12

作者：

Raicevic, Danijela ^{[1
]}

Bozinovic, Zvonimir ^{[2
]}

Petkov, Mihail ^{[2
]}

Ivanova-Petropulos, Violeta ^{[3
]}

Kodzulovic, Vesna ^{[4
]}

Mugosa, Milena ^{[4
]}

Sucur, Sanja ^{[4
]}

Maras, Vesna ^{[4
]}

机构：

[1] Univ Montenegro, Biotech Fac, Mihaila Lalica 1, Podgorica, Montenegro

[2] Ss Cyril & Methodius Univ, Fac Agr, Aleksandar Makedonski Bb, Skopje, Macedonia

[3] Univ Goce Delcev Stip, Fac Agr, Krste Misirkov Bb, Stip, Macedonia

[4] 13 Jul Plantaze,Put Radomira Ivanovica 2, Podgorica, Montenegro

来源：

MACEDONIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING | 2017年 / 36卷 / 02期

关键词：

total phenols; anthocyanins; flavan-3-ols; color intensity; hue; wine fermentation; oenological additions; MOLECULAR-WEIGHT PHENOLS; RED WINES; VOLATILE COMPOSITION; ANTHOCYANINS; VINIFICATION; FERMENTATION; RESVERATROL; TEMPERATURE; EXTRACTION; ENZYMES;

D O I：

10.20450/mjcce.2017.1145

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Polyphenolic compounds, including total phenolics (TP), total anthocyanins (TA) and total flavan-3-ols (TF3-ols), as well as color intensity (CI) and hue (H), determined by spectrophotometric methods, were studied in Montenegrin red wines from Vitis vinifera L. cv, Vranac. Wines were produced by traditional and modern fermentation methods, applying different oenological products (enzyme, oak chips and grape tannins) during two vintages, i.e. 2008 and 2009. Wines produced from the 2009 vintage presented a slightly higher average amount of total phenols (2,878 mg/l) compared to the wines from the 2008 vintage (2,570 mg/l), and similar contents of anthocyanins and flavan-3-ols. The use of modern fermentation tanks (Sifa and Ganimede) followed by the addition of enzymes, oak chips and grape tannins resulted in a higher amount of polyphenolic compounds. Principal components analysis allowed for the grouping of wines according to the vintage and maceration method.

引用

页码：229 / 238

页数：10

共 33 条

[11] PHENOLIC PROFILE IN SELECTED SICILIAN WINES PRODUCED BY DIFFERENT TECHNIQUES OF BREEDING AND CROPPING METHODS
La Torre, G. L.
Alfa, M.
Gentile, F.
Potorti, A. G.
Saitta, M.
Tropea, A.
Dugo, G.
ITALIAN JOURNAL OF FOOD SCIENCE, 2014, 26 (01) : 41 - 55
[12] INFLUENCE OF SOME VITICULTURAL PRACTICES ON THE POLYPHENOLIC CONTENT OF WINES PRODUCED FROM CV. AGIORGITIKO (VITIS VINIFERA L.)
Petropoulos, Sofoklis
Kallithraka, Stamatina
Paraskevopoulos, Ioannis
JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, 2011, 45 (04): : 235 - 243
[13] Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate
Wojdylo, Aneta
Samoticha, Justyna
Chmielewska, Joanna
FOOD CHEMISTRY, 2021, 339
[14] A comparative study of the volatile content of Mencia wines obtained using different pre-fermentative maceration techniques
Mihnea, M.
Gonzalez-SanJose, M. L.
Ortega-Heras, M.
Perez-Magarino, S.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 64 (01) : 32 - 41
[15] Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains
Callejon, R. M.
Clavijo, A.
Ortigueira, P.
Troncoso, A. M.
Paneque, P.
Morales, M. L.
ANALYTICA CHIMICA ACTA, 2010, 660 (1-2) : 68 - 75
[16] Polyphenolic Characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis vinifera L. cv.) Grapes and Wines from Different Vineyard Locations in Montenegro
Pajovic, R.
Raicevic, D.
Popovic, T.
Sivilotti, P.
Lisjak, K.
Vanzo, A.
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2014, 35 (01) : 139 - 148
[17] Profile of free and conjugated quercetin content in different Italian wines
Simonetti, Giulia
Buiarelli, Francesca
Bernardini, Flaminia
Di Filippo, Patrizia
Riccardi, Carmela
Pomata, Donatella
FOOD CHEMISTRY, 2022, 382
[18] Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
Gonzalez-Centeno, M. R.
Chira, K.
Teissedre, P. -L.
FOOD CHEMISTRY, 2016, 210 : 500 - 511
[19] Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and Wines Produced from cv. 'Agiorgitiko' (Vitis vinifera L.)
Chorti, Evangelia
Kyraleou, Maria
Kallithraka, Stamatina
Pavlidis, Manolis
Koundouras, Stefanos
Kanakis, Ioannis
Kotseridis, Yorgos
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, 2016, 44 (01) : 133 - 139
[20] Influence of Different Maceration Treatments on the Aroma Profile of Rose and Red Wines from Croatian Aromatic cv. Muskat ruza porecki (Vitis vinifera L.)
Radeka, Sanja
Lukic, Igor
Persuric, Dordano
FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2012, 50 (04) : 442 - 453

← 1 2 3 4 →