8th WORKSHOP: FOOD AND DRUG SAFETY AND QUALITY, (pp. 17–20)
АУТОР / AUTHOR(S): N. Živković 
, U. Čakar , A. Petrović
DOI: 10.46793/8FDSQ.PA1NZ
САЖЕТАК / ABSTRACT:
To determine the effects of higher temperature on the extraction of some phenolic compounds during maceration, two different vinification techniques were used: thermovinification at 60°C and 80°C, as well as classic vinification (pigeage). The study focused on four different phenolic compounds (catechin, epicatechin, quercetin and trans-resveratrol). Based on these experiments, it can be concluded that thermovinification improves the phenolic content, at least for the compounds studied.
КЉУЧНЕ РЕЧИ / KEYWORDS:
ПРОЈЕКАТ/ ACKNOWLEDGEMENT:
This research was funded by grant between Ministry of Science, Technological Development and Innovation of the Republic of Serbia and University of Belgrade-Faculty of Pharmacy (No. 451-03-66/2024-03/200161) and grant between Ministry of Science, Technological Development and Innovation of the Republic of Serbia and University of Belgrade – Faculty of Agriculture (No. 451-03-47/2023-01/200116 and 451-03-65/2024-03/200116).
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