The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine
The maceration process is one of the indispensable winemaking steps in red wine production that has a marked impact on phenolic compound extraction and can strongly influence the color and gustatory quality. Seed removal can have a substantial impact on the intensity of bitterness and astringency wh...
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MDPI AG
2023-04-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/9/5411 |
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| author | Ana-Marija Jagatić Korenika Bernard Kozina Darko Preiner Ivana Tomaz Josip Volarević Ana Jeromel |
| author_facet | Ana-Marija Jagatić Korenika Bernard Kozina Darko Preiner Ivana Tomaz Josip Volarević Ana Jeromel |
| author_sort | Ana-Marija Jagatić Korenika |
| collection | DOAJ |
| description | The maceration process is one of the indispensable winemaking steps in red wine production that has a marked impact on phenolic compound extraction and can strongly influence the color and gustatory quality. Seed removal can have a substantial impact on the intensity of bitterness and astringency which are mainly influenced by the presence of flavanols. The main aim of this study was to investigate the influence of seed removal and extraction time on the phenolic composition, color parameters, and organoleptic properties of Plavac mali wines produced from the grapes from the Pelješac Peninsula. The achieved results showed that the control wines differ in terms of their highest content of total anthocyanins in both years and total flavonols in one year of investigation, while prolonged maceration without seeds decreases the concentration of phenolic acids as well as that of flavan-3-ols. A prolonged extraction time influenced the color intensity and tonality, moving it towards more yellow pigments. These changes could possibly be explained by the pronounced interaction between phenolic compounds and the formation of the new ones. Interestingly, seed removal probably diminished that change because the potential absorption of the anthocyanins by grape seeds and tannins were excluded. The highest quality was sensory defined in wines produced by prolonged maceration without seeds. |
| first_indexed | 2024-03-11T04:24:39Z |
| format | Article |
| id | doaj.art-e6fd55ebfa8941cf81314b7ccd848b29 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T04:24:39Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj.art-e6fd55ebfa8941cf81314b7ccd848b292023-11-17T22:33:38ZengMDPI AGApplied Sciences2076-34172023-04-01139541110.3390/app13095411The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali WineAna-Marija Jagatić Korenika0Bernard Kozina1Darko Preiner2Ivana Tomaz3Josip Volarević4Ana Jeromel5Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaVolarević Winery, Put Narone 124, 20350 Metković, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaThe maceration process is one of the indispensable winemaking steps in red wine production that has a marked impact on phenolic compound extraction and can strongly influence the color and gustatory quality. Seed removal can have a substantial impact on the intensity of bitterness and astringency which are mainly influenced by the presence of flavanols. The main aim of this study was to investigate the influence of seed removal and extraction time on the phenolic composition, color parameters, and organoleptic properties of Plavac mali wines produced from the grapes from the Pelješac Peninsula. The achieved results showed that the control wines differ in terms of their highest content of total anthocyanins in both years and total flavonols in one year of investigation, while prolonged maceration without seeds decreases the concentration of phenolic acids as well as that of flavan-3-ols. A prolonged extraction time influenced the color intensity and tonality, moving it towards more yellow pigments. These changes could possibly be explained by the pronounced interaction between phenolic compounds and the formation of the new ones. Interestingly, seed removal probably diminished that change because the potential absorption of the anthocyanins by grape seeds and tannins were excluded. The highest quality was sensory defined in wines produced by prolonged maceration without seeds.https://www.mdpi.com/2076-3417/13/9/5411macerationphenolic profilePlavac maliseedssensory qualitywine color |
| spellingShingle | Ana-Marija Jagatić Korenika Bernard Kozina Darko Preiner Ivana Tomaz Josip Volarević Ana Jeromel The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine Applied Sciences maceration phenolic profile Plavac mali seeds sensory quality wine color |
| title | The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine |
| title_full | The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine |
| title_fullStr | The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine |
| title_full_unstemmed | The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine |
| title_short | The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine |
| title_sort | effect of seed removal and extraction time on the phenolic profile of plavac mali wine |
| topic | maceration phenolic profile Plavac mali seeds sensory quality wine color |
| url | https://www.mdpi.com/2076-3417/13/9/5411 |
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