Original scientific paper

Eff ect of cold maceration on chemical content of wines of autochthonous Croatian grapevine varieties

Ana-Marija Jagatić-Korenika ; Zavod za vinogradarstvo i vinarstvo, Agronomski fakultet Sveučilišta u Zagrebu
Ana Jeromel ; Zavod za vinogradarstvo i vinarstvo, Agronomski fakultet Sveučilišta u Zagrebu
Marin Mihaljević-Žulj ; Zavod za vinogradarstvo i vinarstvo, Agronomski fakultet Sveučilišta u Zagrebu
Ivana Puhelek ; Zavod za vinogradarstvo i vinarstvo, Agronomski fakultet Sveučilišta u Zagrebu

Abstract

Most Croatian autochthonous white wines are produced by standard technology for white wines, without maceration process. Even though richness of polyphenol compounds is correlated with red wines, white wines can also be a source of polyphenols, concentrations mostly dependent of winemaking technology used. A positive influence of polyphenol compounds on human health is well known, and because of that our main goal was to determine their concentrations in Croatian autochthonous wines. In the research five cultivars were used: Maraština, Kraljevina, Pošip, Škrlet and Malvazija istarska. Each wine was produced without maceration process and with cold maceration process lasting for 6 hours on 10 °C. The influence of cold maceration for every investigated cultivar was noted in basic chemical composition and total phenol and flavan-3-ol concentrations. Škrlet wines had the highest concentrations of total phenols, while the most significant differences between the not macerated and macerated wines was noted in Kraljevina, Malvazija and Škrlet wines. Sensory analysis of produced wines by 100 positive score method pointed out Pošip, Škrlet and Maraština wines produced by cold maceration.

Keywords

cold maceration; autochthonous cultivars; phenols; flavan-3-ols

Hrčak ID:

163051

URI

https://hrcak.srce.hr/163051

Publication date:

9.8.2012.

Article data in other languages: croatian

Visits: 2.211 *