Effect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of Vranac wines
Results from three years reserach work are presented in this work whereas the influence of enological enzyme was studied on the chemical and polyphenolic contents, as well as, on the sensorial characteristics of Vranec wines. Wines were produced in the winary at the Biotechnical Facultly, Experiment...
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| Format: | Article |
| Language: | English |
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University of Banja Luka - Faculty of Agriculture, Banja Luka
2011-01-01
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| Series: | Agroznanje |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2011/2233-00701104437R.pdf |
| _version_ | 1797205133994491904 |
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| author | Raičević Danijela Božinović Zvonimir Petkov Mihail Mijović Slavko Popović Tatjana Ivanova Violeta |
| author_facet | Raičević Danijela Božinović Zvonimir Petkov Mihail Mijović Slavko Popović Tatjana Ivanova Violeta |
| author_sort | Raičević Danijela |
| collection | DOAJ |
| description | Results from three years reserach work are presented in this work whereas the influence of enological enzyme was studied on the chemical and polyphenolic contents, as well as, on the sensorial characteristics of Vranec wines. Wines were produced in the winary at the Biotechnical Facultly, Experimental winary, Podgorica, Lješko polje area, Podgorica sub-region. Traditional way of wine-making has been applied, using pectolytic enzyme with highly efficient secundary acctivity, which acts on cell structure of the grape. It was concluded that enzyme effected better extraction of polyphenols and better sensorial attributes of the wine compared to the control wine without additon of enzyme. Wines containing enzyme during the maceration showed higher content of total phenols, anthocyanins, flavan-3-ols, as well as, better color intensity and hue. |
| first_indexed | 2024-04-24T08:46:17Z |
| format | Article |
| id | doaj.art-3c0377139dd24b0f890a17813adb614b |
| institution | Directory Open Access Journal |
| issn | 2233-0070 |
| language | English |
| last_indexed | 2024-04-24T08:46:17Z |
| publishDate | 2011-01-01 |
| publisher | University of Banja Luka - Faculty of Agriculture, Banja Luka |
| record_format | Article |
| series | Agroznanje |
| spelling | doaj.art-3c0377139dd24b0f890a17813adb614b2024-04-16T13:30:13ZengUniversity of Banja Luka - Faculty of Agriculture, Banja LukaAgroznanje2233-00702011-01-011244374442233-00701104437REffect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of Vranac winesRaičević Danijela0Božinović Zvonimir1Petkov Mihail2Mijović Slavko3Popović Tatjana4Ivanova Violeta5Biotehnički fakultet, Podgorica, Crna GoraUniverzitet "Sv.Kiril i Metodij", Fakultet za zemjodelski nauki i hrana, Skopje, Republika MakedonijaUniverzitet "Sv.Kiril i Metodij", Fakultet za zemjodelski nauki i hrana, Skopje, Republika MakedonijaBiotehnički fakultet, Podgorica, Crna GoraBiotehnički fakultet, Podgorica, Crna GoraUniverzitet "Goce Delčev", Zemjodelski fakultet, Štip, Republika MakedonijaResults from three years reserach work are presented in this work whereas the influence of enological enzyme was studied on the chemical and polyphenolic contents, as well as, on the sensorial characteristics of Vranec wines. Wines were produced in the winary at the Biotechnical Facultly, Experimental winary, Podgorica, Lješko polje area, Podgorica sub-region. Traditional way of wine-making has been applied, using pectolytic enzyme with highly efficient secundary acctivity, which acts on cell structure of the grape. It was concluded that enzyme effected better extraction of polyphenols and better sensorial attributes of the wine compared to the control wine without additon of enzyme. Wines containing enzyme during the maceration showed higher content of total phenols, anthocyanins, flavan-3-ols, as well as, better color intensity and hue.https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2011/2233-00701104437R.pdfvranacpectinolytic enzymetotal polyphenolsanthocyaninsflavan-3-ols |
| spellingShingle | Raičević Danijela Božinović Zvonimir Petkov Mihail Mijović Slavko Popović Tatjana Ivanova Violeta Effect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of Vranac wines Agroznanje vranac pectinolytic enzyme total polyphenols anthocyanins flavan-3-ols |
| title | Effect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of Vranac wines |
| title_full | Effect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of Vranac wines |
| title_fullStr | Effect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of Vranac wines |
| title_full_unstemmed | Effect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of Vranac wines |
| title_short | Effect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of Vranac wines |
| title_sort | effect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of vranac wines |
| topic | vranac pectinolytic enzyme total polyphenols anthocyanins flavan-3-ols |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2011/2233-00701104437R.pdf |
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