The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.)

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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Bibliographic Details
Main Authors: Nina Jurinjak, Domo Antunović, Đordano Peršurić, Karin Kovačević Ganić, Tomislav Plavša
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2012-01-01
Series:Food Technology and Biotechnology
Subjects:
Teran wine
phenolic composition
antioxidant activity
maceration time
Online Access:http://hrcak.srce.hr/file/124073

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