The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.)
The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids (hydroxybenzoic, gallic, protocatechuic, vanillic, syringic, caffeic and p-coumaric acids), flavan-3-ol composition, vanillin index and antioxidant activity of Teran red wine (Vitis vinifera L.) has...
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University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/124073 |
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| author | Nina Jurinjak Domo Antunović Đordano Peršurić Karin Kovačević Ganić Tomislav Plavša |
| author_facet | Nina Jurinjak Domo Antunović Đordano Peršurić Karin Kovačević Ganić Tomislav Plavša |
| author_sort | Nina Jurinjak |
| collection | DOAJ |
| description | The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids (hydroxybenzoic, gallic, protocatechuic, vanillic, syringic, caffeic and p-coumaric acids), flavan-3-ol composition, vanillin index and antioxidant activity of Teran red wine (Vitis vinifera L.) has been investigated. Phenolics were determined by HPLC with UV-diode array detection. Vanillin index was determined by UV-VIS spectrophotometry. The total antioxidant capacity of wine was measured with three different methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 2,2’-azinobis(3-ethylbenzothialozine-6-sulphonic acid) radical cation (ABTS+) scavenging methods and ferric reducing antioxidant power (FRAP). Sensory evaluation of wine samples was performed. The obtained results show positive correlation between phenolic acids, flavan-3-ols [(+)-catechin and (–)-epicatechin] and vanillin index and the duration of maceration. Anthocyanin content increased to the maximum within 10 days of skin maceration. The major anthocyanins in Teran wine were malvidin-3-O-glucoside, malvidin-3-glucoside acetate and petunidin-3-O-glucoside. Antioxidant activity of Teran wines significantly increased with prolonged skin contact as well as total phenolic content (p<0.001). Wine produced with maceration time of 10 days had the best sensory properties. |
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| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:25:33Z |
| publishDate | 2012-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-ee7fd47acace4eaa87130a9544d304a42023-12-02T06:06:48ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062012-01-01502152158The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.)Nina Jurinjak0Domo Antunović1Đordano Peršurić2Karin Kovačević Ganić3Tomislav Plavša4Polytechnic of Rijeka, Department of Agriculture, K. Huguesa 6, HR-52440 Poreč, CroatiaPolytechnic of Rijeka, Department of Agriculture, K. Huguesa 6, HR-52440 Poreč, CroatiaInstitute of Agriculture and Tourism, K. Huguesa 8, HR-52440 Poreč, CroatiaFaculty of Food Technology and Biotechnology, Department of Food Technology, Pierottijeva 6, HR-10000 Zagreb, CroatiaInstitute of Agriculture and Tourism, K. Huguesa 8, HR-52440 Poreč, CroatiaThe effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids (hydroxybenzoic, gallic, protocatechuic, vanillic, syringic, caffeic and p-coumaric acids), flavan-3-ol composition, vanillin index and antioxidant activity of Teran red wine (Vitis vinifera L.) has been investigated. Phenolics were determined by HPLC with UV-diode array detection. Vanillin index was determined by UV-VIS spectrophotometry. The total antioxidant capacity of wine was measured with three different methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 2,2’-azinobis(3-ethylbenzothialozine-6-sulphonic acid) radical cation (ABTS+) scavenging methods and ferric reducing antioxidant power (FRAP). Sensory evaluation of wine samples was performed. The obtained results show positive correlation between phenolic acids, flavan-3-ols [(+)-catechin and (–)-epicatechin] and vanillin index and the duration of maceration. Anthocyanin content increased to the maximum within 10 days of skin maceration. The major anthocyanins in Teran wine were malvidin-3-O-glucoside, malvidin-3-glucoside acetate and petunidin-3-O-glucoside. Antioxidant activity of Teran wines significantly increased with prolonged skin contact as well as total phenolic content (p<0.001). Wine produced with maceration time of 10 days had the best sensory properties.http://hrcak.srce.hr/file/124073Teran winephenolic compositionantioxidant activitymaceration time |
| spellingShingle | Nina Jurinjak Domo Antunović Đordano Peršurić Karin Kovačević Ganić Tomislav Plavša The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.) Food Technology and Biotechnology Teran wine phenolic composition antioxidant activity maceration time |
| title | The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.) |
| title_full | The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.) |
| title_fullStr | The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.) |
| title_full_unstemmed | The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.) |
| title_short | The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.) |
| title_sort | influence of skin maceration time on the phenolic composition and antioxidant activity of red wine teran vitis vinifera l |
| topic | Teran wine phenolic composition antioxidant activity maceration time |
| url | http://hrcak.srce.hr/file/124073 |
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