AUTHOR(S) / АУТОР(И): Aleksandar Petrovic, Nikolina Lisov, Ivana Plavsic-Janjatovic, Ivana Sredovic-Ignjatovic, Danka Mitrovic
E-MAIL: aleksandar.petrovic@agrif.bg.ac.rs
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DOI: 10.46793/SBT28.523P
ABSTRACT / САЖЕТАК:
The chemical composition of wine depends on the degree of maturity and quality of the grapes, as well as the agroecological conditions under which the grapes are grown. Tannins are of particular importance for wines, they are the source of the characteristic astringency of red wines. The main aim of this study was to investigate the influence of addition of enological tannins (0.05 g/L; 0.15 g/L; 0.3 g/L) on the phenolic composition of wine. The effect of the addition of differenttannins on the certain phenolic compounds (gallic acid, caffeic acid, ellagic acid and quercetin) was measured by HPLC analysis.Only forcontent of gallic and caffeic acid, there was a statistically significant difference between the control sample and all other samples with added tannins.
KEYWORDS / КЉУЧНЕ РЕЧИ:
enological tannins, phenolic compounds, wine, HPLC analyse
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