Original scientific paper

https://doi.org/10.5513/JCEA01/23.4.3595

Changes in the composition and content of polyphenol compounds during the ripening of red grape varieties (Vitis vinifera L.)

Željko ANDABAKA orcid.org/0000-0002-2129-9588 ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Matea ŽARAK ; Student at the University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Edi MALETIĆ ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Jasminka KAROGLAN KONTIĆ ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Darko PREINER ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Zvjezdana MARKOVIĆ ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Domagoj STUPIĆ ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Marko KAROGLAN ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Marina ANIĆ ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Antonija TOMIĆ ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Ivana TOMAZ orcid.org/0000-0001-6773-5309 ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia
Iva ŠIKUTEN orcid.org/0000-0002-3396-1276 ; Univesity of Zagreb Faculty of Agriculture, Svetošimunska 25, 10 000 Zagreb, Croatia

Abstract

Polyphenols are secondary plant metabolites and important organic compounds present in grapes, must and wine.
The importance of polyphenolic compounds present in grapes is mainly related to the quality of the wine. Those
compounds affect the colour, taste, astringency, bitterness, and potential of wine aging. Therefore, the aim of this
research was to determine and compare quantitative and qualitative changes in low molecular weight polyphenol content
of 11 red grapevine varieties during ripening. Samples were collected periodically from the beginning of vérasion to
the technological maturity. The polyphenolic compounds were analysed with high performance liquid chromatography
(HPLC) with prior lyophilization and extraction. Based on the obtained results, changes in the composition and content
of researched groups of polyphenolic compounds during maturation were determined.

Keywords

grape berry; red grapevine varieties; polyphenolic compounds; liquid chromatography

Hrčak ID:

288321

URI

https://hrcak.srce.hr/288321

Publication date:

21.12.2022.

Article data in other languages: croatian

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