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Original scientific paper

Effects of Maceration Duration on the Phenolic Composition and Antioxidant Capacity of ‘Teran’ (Vitis vinifera L.) Wine

Kristijan Damijanić ; Polytechnic of Rijeka, Department of Agriculture, K. Huguesa 6, 52440 Poreč, Croatia
Mario Staver ; Polytechnic of Rijeka, Department of Agriculture, K. Huguesa 6, 52440 Poreč, Croatia
Karin Kovačević Ganić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6,10000 Zagreb, Croatia
Marijan Bubola ; Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
Ingrid Palman ; Polytechnic of Rijeka, Department of Agriculture, K. Huguesa 6, 52440 Poreč, Croatia

Fulltext: english, pdf (171 KB) pages 103-107 downloads: 228* cite
APA 6th Edition
Damijanić, K., Staver, M., Kovačević Ganić, K., Bubola, M. & Palman, I. (2012). Effects of Maceration Duration on the Phenolic Composition and Antioxidant Capacity of ‘Teran’ (Vitis vinifera L.) Wine. Agriculturae Conspectus Scientificus, 77 (2), 103-107. Retrieved from https://hrcak.srce.hr/83138
MLA 8th Edition
Damijanić, Kristijan, et al. "Effects of Maceration Duration on the Phenolic Composition and Antioxidant Capacity of ‘Teran’ (Vitis vinifera L.) Wine." Agriculturae Conspectus Scientificus, vol. 77, no. 2, 2012, pp. 103-107. https://hrcak.srce.hr/83138. Accessed 3 Dec. 2021.
Chicago 17th Edition
Damijanić, Kristijan, Mario Staver, Karin Kovačević Ganić, Marijan Bubola and Ingrid Palman. "Effects of Maceration Duration on the Phenolic Composition and Antioxidant Capacity of ‘Teran’ (Vitis vinifera L.) Wine." Agriculturae Conspectus Scientificus 77, no. 2 (2012): 103-107. https://hrcak.srce.hr/83138
Harvard
Damijanić, K., et al. (2012). 'Effects of Maceration Duration on the Phenolic Composition and Antioxidant Capacity of ‘Teran’ (Vitis vinifera L.) Wine', Agriculturae Conspectus Scientificus, 77(2), pp. 103-107. Available at: https://hrcak.srce.hr/83138 (Accessed 03 December 2021)
Vancouver
Damijanić K, Staver M, Kovačević Ganić K, Bubola M, Palman I. Effects of Maceration Duration on the Phenolic Composition and Antioxidant Capacity of ‘Teran’ (Vitis vinifera L.) Wine. Agriculturae Conspectus Scientificus [Internet]. 2012 [cited 2021 December 03];77(2):103-107. Available from: https://hrcak.srce.hr/83138
IEEE
K. Damijanić, M. Staver, K. Kovačević Ganić, M. Bubola and I. Palman, "Effects of Maceration Duration on the Phenolic Composition and Antioxidant Capacity of ‘Teran’ (Vitis vinifera L.) Wine", Agriculturae Conspectus Scientificus, vol.77, no. 2, pp. 103-107, 2012. [Online]. Available: https://hrcak.srce.hr/83138. [Accessed: 03 December 2021]

Abstracts
Effects of maceration duration on the phenolic composition and antioxidant capacity in red grapevine variety ‘Teran’ (Vitis vinifera L.) was investigated in this study. Total phenolics, flavonoids, nonflavonoids, individual and total anthocyanins, vanillin index and antioxidant capacity measured by DPPH, ABST and FRAP methods were determined in ‘Teran’ wines during five different skin maceration periods (3, 7, 12, 17 and 21 days). Th e highest increase in the concentration of the most phenolic compounds and antioxidant capacity was obtained between the 3rd and 7th day of maceration. Prolonging the maceration from 7 to 21 days did not lead to significantly higher concentrations of total phenolics, flavonoids, nonflavonoids, total anthocyanins and antioxidant capacity measured with ABTS and FRAP methods. It is concluded that maceration duration of seven days is the most appropriate in order to obtain high concentrations of total phenolics and anthocyanins and high antioxidant capacity of ‘Teran’ wines.

Keywords
maceration duration; phenolic composition; antioxidant capacity; ‘Teran’

Hrčak ID: 83138

URI
https://hrcak.srce.hr/83138

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