Original scientific paper

Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)

Irena Budić-Leto orcid.org/0000-0002-7697-8967 ; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
Tomislav Lovrić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Urška Vrhovšek ; Agricultural Institute of Slovenia, Hacquetova 17, SI-1000 Ljubljana, Slovenia

Abstract

Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babić (Vitis vinifera, L.), from the Primošten vine-growing region, were subjected to examination. Winemaking processes and reactions that take place during maturation significantly influence the content of anthocyanins and proanthocyanidins in wine. Prolonged maceration duration caused an increase in the content of total phenols, vanillin index and proanthocyanidins, as well as a decrease in the content of anthocyanins in young wine. Cold maceration brought about a decrease in anthocyanins, total phenols and proanthocyanidins in Babić wine. The effects of winemaking techniques on the index of vanillin and proanthocyanidins in wines maturated for 6 and 14 months were significant.

Keywords

anthocyanins; low-molecular proanthocyanidins; high-molecular proanthocyanidins; vinification; maturation and ageing of wine; Babić

Hrčak ID:

122398

URI

https://hrcak.srce.hr/122398

Publication date:

15.12.2003.

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