Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety
The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babić has been investigated. The process of wine production by maceration in traditional procedure and by maceration with advanced technique has been co...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2005-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/162690 |
| _version_ | 1797422866217566208 |
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| author | Irena Budić-Leto Tomislav Lovrić Ivan Pezo Jasenka Gajdoš Kljusurić |
| author_facet | Irena Budić-Leto Tomislav Lovrić Ivan Pezo Jasenka Gajdoš Kljusurić |
| author_sort | Irena Budić-Leto |
| collection | DOAJ |
| description | The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babić has been investigated. The process of wine production by maceration in traditional procedure and by maceration with advanced technique has been compared. During maceration, the dynamics of extraction of total anthocyanins, total phenols, low-molecular proanthocyanidins and high-molecular proanthocyanidins was determined. Mathematical models are proposed for each above mentioned and determined parameter. The models present the values under observation depending on treatment – traditional or modern. Time expressed in days is the input variable for both monitored models. Presented models indicate a significant positive correlation and strongly sustain the concept that the duration and procedure of maceration have considerable influence on the measured variables (R=0.83–0.98). |
| first_indexed | 2024-03-09T07:38:35Z |
| format | Article |
| id | doaj.art-ab65bcd63e6c4f57a17771698c0c0ce8 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T07:38:35Z |
| publishDate | 2005-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-ab65bcd63e6c4f57a17771698c0c0ce82023-12-03T05:17:51ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062005-01-014314753Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape VarietyIrena Budić-Leto0Tomislav Lovrić1Ivan Pezo2Jasenka Gajdoš Kljusurić3Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaInstitute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaThe influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babić has been investigated. The process of wine production by maceration in traditional procedure and by maceration with advanced technique has been compared. During maceration, the dynamics of extraction of total anthocyanins, total phenols, low-molecular proanthocyanidins and high-molecular proanthocyanidins was determined. Mathematical models are proposed for each above mentioned and determined parameter. The models present the values under observation depending on treatment – traditional or modern. Time expressed in days is the input variable for both monitored models. Presented models indicate a significant positive correlation and strongly sustain the concept that the duration and procedure of maceration have considerable influence on the measured variables (R=0.83–0.98).http://hrcak.srce.hr/file/162690Babić winemacerationpolyphenolsspectrophotometric analysismathematical models |
| spellingShingle | Irena Budić-Leto Tomislav Lovrić Ivan Pezo Jasenka Gajdoš Kljusurić Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety Food Technology and Biotechnology Babić wine maceration polyphenols spectrophotometric analysis mathematical models |
| title | Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety |
| title_full | Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety |
| title_fullStr | Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety |
| title_full_unstemmed | Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety |
| title_short | Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety |
| title_sort | study of dynamics of polyphenol extraction during traditional and advanced maceration processes of the babic grape variety |
| topic | Babić wine maceration polyphenols spectrophotometric analysis mathematical models |
| url | http://hrcak.srce.hr/file/162690 |
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