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Food Technology and Biotechnology, Vol. 40 No. 3, 2002.

Original scientific paper

Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

Irena Budić-Leto orcid id orcid.org/0000-0002-7697-8967 ; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, P.O.Box 288, HR-21000 Split, Croatia
Tomislav Lovrić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

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Abstract

Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Pošip and Rukatac (Vitis vinifera, L.) were registered. In both varieties (Pošip, Rukatac) the following phenolic acids were identified: gallic, protocatechuic and vanillic acids as hydroxybenzoic acids; and caffeic, p-coumaric and ferulic acids as hydroxycinnamic acids. It was found that there is a difference between hydroxybenzoic acid group and hydroxycinnamic acid group content and between their influences on the wine colour (colour intensity and hue).

Keywords

phenolic acids; Pošip; Rukatac; HPLC; autochthonous cultivars

Hrčak ID:

178492

URI

https://hrcak.srce.hr/178492

Publication date:

25.9.2002.

Article data in other languages: croatian

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