Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region
Large scale fermentation of the cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region was performed in Bücher-Vaslin roto tank vinificators. Six different areas, Prade, Kortina, Škocijan, Ankaran, Labor and Hrvatini, were selected for this study to investigate total phenols, anth...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2004-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/163135 |
| _version_ | 1827613013385936896 |
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| author | Marin Berovič Mojmir Wondra Iztok Klenar |
| author_facet | Marin Berovič Mojmir Wondra Iztok Klenar |
| author_sort | Marin Berovič |
| collection | DOAJ |
| description | Large scale fermentation of the cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region was performed in Bücher-Vaslin roto tank vinificators. Six different areas, Prade, Kortina, Škocijan, Ankaran, Labor and Hrvatini, were selected for this study to investigate total phenols, anthocyanins, tannins and colour density, as well as pH, titratable acidity, sugar content and ethanol. Anthocyanins and phenolic compounds were found to be in generally higher concentrations (up to 4240 mg/L) in Cabernet Sauvignon. Prolongation of the fermentation phase with Merlot gave even reduced concentrations of anthocyanins, a phenomenon which was not observed in Cabernet Sauvignon. The highest concentration of anthocyanins was found in Merlot from the Kortina location (735 mg/L), and in Cabernet Sauvignon from the Labor location (998 mg/L). The highest concentration of tannins (1828 mg/L) was found in the grapes of Cabernet Sauvignon from the Ankaran location, while in Merlot 1280 mg/L was detected in a sample from the Prade area. The tone of colour and its intensity reached full maturity in Cabernet Sauvignon. Merlot from the Kortina location reached the highest colour density of 1.57, while in a sample of Cabernet Sauvignon from Hrvatini colour density was 2.89. Only small differences were detected in colour quality between Merlot and Cabernet Sauvignon. |
| first_indexed | 2024-03-09T08:32:35Z |
| format | Article |
| id | doaj.art-2da569c744564f11b0d7e2ac23c7a37f |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:32:35Z |
| publishDate | 2004-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-2da569c744564f11b0d7e2ac23c7a37f2023-12-02T19:16:44ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062004-01-014211117Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal RegionMarin Berovič0Mojmir Wondra1Iztok Klenar2Faculty for Chemistry and Chemical Technology Department of Chemical, Biochemical and Ecological Engineering, University of Ljubljana, Askerceva 5, SI-1115 Ljubljana, SloveniaDepartment of Food Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaVinakoper, Šmarska 1, SI-5000 Koper, SloveniaLarge scale fermentation of the cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region was performed in Bücher-Vaslin roto tank vinificators. Six different areas, Prade, Kortina, Škocijan, Ankaran, Labor and Hrvatini, were selected for this study to investigate total phenols, anthocyanins, tannins and colour density, as well as pH, titratable acidity, sugar content and ethanol. Anthocyanins and phenolic compounds were found to be in generally higher concentrations (up to 4240 mg/L) in Cabernet Sauvignon. Prolongation of the fermentation phase with Merlot gave even reduced concentrations of anthocyanins, a phenomenon which was not observed in Cabernet Sauvignon. The highest concentration of anthocyanins was found in Merlot from the Kortina location (735 mg/L), and in Cabernet Sauvignon from the Labor location (998 mg/L). The highest concentration of tannins (1828 mg/L) was found in the grapes of Cabernet Sauvignon from the Ankaran location, while in Merlot 1280 mg/L was detected in a sample from the Prade area. The tone of colour and its intensity reached full maturity in Cabernet Sauvignon. Merlot from the Kortina location reached the highest colour density of 1.57, while in a sample of Cabernet Sauvignon from Hrvatini colour density was 2.89. Only small differences were detected in colour quality between Merlot and Cabernet Sauvignon.http://hrcak.srce.hr/file/163135fermentationphenolsanthocyaninstone and colour intensity |
| spellingShingle | Marin Berovič Mojmir Wondra Iztok Klenar Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region Food Technology and Biotechnology fermentation phenols anthocyanins tone and colour intensity |
| title | Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region |
| title_full | Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region |
| title_fullStr | Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region |
| title_full_unstemmed | Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region |
| title_short | Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region |
| title_sort | phenolic compounds from the fermentation of cultivars cabernet sauvignon and merlot from the slovenian coastal region |
| topic | fermentation phenols anthocyanins tone and colour intensity |
| url | http://hrcak.srce.hr/file/163135 |
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