Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac
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...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/263110 |
| _version_ | 1797428573238198272 |
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| author | Tomislav Lovrić Irena Budić-Leto |
| author_facet | Tomislav Lovrić Irena Budić-Leto |
| author_sort | Tomislav Lovrić |
| collection | DOAJ |
| description | 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). |
| first_indexed | 2024-03-09T09:00:51Z |
| format | Article |
| id | doaj.art-0f71e0e4fe6d455bb1891926458c22e2 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:00:51Z |
| publishDate | 2002-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-0f71e0e4fe6d455bb1891926458c22e22023-12-02T11:44:56ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062002-01-01403221225Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and RukatacTomislav Lovrić0Irena Budić-Leto1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaInstitute for Adriatic Crops and Karst Reclamation, Put Duilova 11, P.O.Box 288, HR-21000 Split, CroatiaIdentification 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).http://hrcak.srce.hr/file/263110phenolic acidsPošipRukatacHPLCautochthonous cultivars |
| spellingShingle | Tomislav Lovrić Irena Budić-Leto Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac Food Technology and Biotechnology phenolic acids Pošip Rukatac HPLC autochthonous cultivars |
| title | Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac |
| title_full | Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac |
| title_fullStr | Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac |
| title_full_unstemmed | Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac |
| title_short | Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac |
| title_sort | identification of phenolic acids and changes in their content during fermentation and ageing of white wines posip and rukatac |
| topic | phenolic acids Pošip Rukatac HPLC autochthonous cultivars |
| url | http://hrcak.srce.hr/file/263110 |
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