Glasnik Zaštite Bilja, Vol. 48. No. 5., 2025.
Original scientific paper
https://doi.org/10.31727/gzb.48.5.3
The influence of maceration temperature on the polyphenolic composition of the wine variety ‘Plavac mali crni’ (Vitis vinifera L.)
Željko Andabaka
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
Darko Preiner
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
Domagoj Stupić
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
Zvjezdana Marković
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
Antonija Tomić
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
Ivana Tomaz
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
Iva Šikuten
orcid.org/0000-0002-3396-1276
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
*
Ana Ivankić
; Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska
Petar Kusić
; Jako vino d.o.o., Bol, Hrvatska
* Corresponding author.
Abstract
Plavac mali crni’ is the economically most important red grape variety in the territory of the Republic of Croatia. Grape processing technology has a significant influence on the polyphenol composition of grape must or future wine. The classic method of processing implies the simultaneous flow of maceration and alcoholic fermentation. The maceration temperature directly affects the content and composition of polyphenol compounds in must or wine, which consequently has an impact on the quality and type of wine we want to produce. Lower temperatures generally reduce the extraction of polyphenol compounds. The results of the study showed that the maceration temperature at 30 °C enables better extraction of total anthocyanans and flavan-3-ols, while the lower maceration temperature has a positive effect on the phenolic acid and flavonol-glycoside content. Stilbenes were unaffected by the temperature of maceration.
Keywords
polyphenols; maceration; temperature; Plavac mali crni
Hrčak ID:
336693
URI
Publication date:
14.8.2025.
Visits: 99 *