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Phenolic content of prošek wines of Croatian autochthonous grapevine varieties

Darko Preiner ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za vinogradarstvo i vinarstvo
Jasminka Karoglan Kontić ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za vinogradarstvo i vinarstvo
Edi Maletić ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za vinogradarstvo i vinarstvo
Zvjezdana Marković ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za vinogradarstvo i vinarstvoSveučilište u Zagrebu, Agronomski fakultet, Zavod za vinogradarstvo i vinarstvo
Ivana Tomaz ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za vinogradarstvo i vinarstvo

Sažetak

Prošek is a desert wine with controlled geographical origin from the wine-growing region Primorska Hrvatska. Traditional technology of production implies vinification of grapes with high sugar content, which is accomplished by its drying, either on vines or in controlled conditions. The aim of this research was to determine the content of polyphenols in prošek wines made out of 10 autochthonous grapevine varieties traditionally used in production of prošek in Dalmatia: Babić, Glavinuša, Grk, Lasina, Maraština, Plavac mali, Plavina, Pošip, Prč, Vugava. Significant differences were determined among prošek wines produced of different varieties, but the content of total polyphenols in both white and black varieties is generally higher than in regular wines of these varieties. The content of individual phenols also varies greatly among varieties. The relatively high content of resveratrol observed in prošek made out of Plavac mali, Babić and Glavinuša varieties is especially interesting.

Ključne riječi

prošek wine; total phenols; autochthonous grapevine varieties; grapevine

Hrčak ID:

162621

URI

https://hrcak.srce.hr/162621

Datum izdavanja:

5.11.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.562 *