Original scientific paper
Effects of Maceration Duration on the Phenolic Composition and Antioxidant Capacity of ‘Teran’ (Vitis vinifera L.) Wine
Kristijan Damijanić
; Polytechnic of Rijeka, Department of Agriculture, K. Huguesa 6, 52440 Poreč, Croatia
Mario Staver
; Polytechnic of Rijeka, Department of Agriculture, K. Huguesa 6, 52440 Poreč, Croatia
Karin Kovačević Ganić
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6,10000 Zagreb, Croatia
Marijan Bubola
; Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
Ingrid Palman
; Polytechnic of Rijeka, Department of Agriculture, K. Huguesa 6, 52440 Poreč, Croatia
Abstract
Effects of maceration duration on the phenolic composition and antioxidant capacity in red grapevine variety ‘Teran’ (Vitis vinifera L.) was investigated in this study. Total phenolics, flavonoids, nonflavonoids, individual and total anthocyanins, vanillin index and antioxidant capacity measured by DPPH, ABST and FRAP methods were determined in ‘Teran’ wines during five different skin maceration periods (3, 7, 12, 17 and 21 days). Th e highest increase in the concentration of the most phenolic compounds and antioxidant capacity was obtained between the 3rd and 7th day of maceration. Prolonging the maceration from 7 to 21 days did not lead to significantly higher concentrations of total phenolics, flavonoids, nonflavonoids, total anthocyanins and antioxidant capacity measured with ABTS and FRAP methods. It is concluded that maceration duration of seven days is the most appropriate in order to obtain high concentrations of total phenolics and anthocyanins and high antioxidant capacity of ‘Teran’ wines.
Keywords
maceration duration; phenolic composition; antioxidant capacity; ‘Teran’
Hrčak ID:
83138
URI
Publication date:
12.6.2012.
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