2nd International Symposium On Biotechnology (2024), [377-383]
AUTHOR(S) / АУТОР(И): Danka Mitrović, Nikolina Živković, Ana Milić, Ivana Ignjatović Sredović, Aleksandar Petrović
E-MAIL: aleksandar.petrovic@agrif.bg.ac.rs
DOI: 10.46793/SBT29.49DM
ABSTRACT / САЖЕТАК:
In this study, the influence of maceration time on the chemical and sensory properties of the red wine grape variety Prokupac (Vitis viniferae L.) was investigated. The main focus was on the total phenolic content (TPC) and other chemical components of the wine whose content is influenced by maceration time and other conditions of vinification. The addition of yeast could also influence the properties of the wine, which is why spontaneous and inoculated fermentation were observed. In both cases, maceration lasted 0, 3, 5, 7, 14 and 21 days, respectively. The highest extracted value of TPC was reached on the 12th day during inoculated fermentation (1940.11 mg GAE/L) and on the 21st day during spontaneous fermentation (1793.00 mg GAE/L). Apart from TPC and other chemical components of the wine, these values depend on the wine technology used.
KEYWORDS / КЉУЧНЕ РЕЧИ:
phenols, maceration time, Prokupac
REFERENCES / ЛИТЕРАТУРА:
- Atanacković, M., Petrović, A., Jović, S., Gojković-Bukarica, L., Bursać, M., & Cvejić, J. (2012). Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines. Food Chemistry, 131(2), 513-518.
- Bautista-Ortín, A.B., Martínez-Cutillas, A., Ros-García, J.M., López-Roca, J.M., Gómez-Plaza, E. (2005). Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins. International Journal of Food Science and Technology 40, 867–878.
- Bešlić, Z., Todić, S., Korać, N., Lorenzi, S., Emanuelli, F., Grando, S. (2012). Genetic characterization and relationships of traditional grape cultivars from Serbia. Vitis. 51, 183–189.
- Boban, A., Milanović, V., Bratinčević, M. V., Botta, C., Ferrocino, I., Cardinali, F., Ivic, S., Rampanti, G., Budić-Leto, I. (2024). Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds. Food Research International, 114072.
- Budić-Leto, I., Garcin, L., Lovrić, T., Vrhovsek, U. (2008). Effects of maceration conditions on the polyphenolic composition of red wine ‘Plavac mali’. Vitis 47(4), 245–250.
- Damijanić, K., Staver, M., Kovačević Ganić, K., Bubola, M., Palman, I. (2012). Effects of maceration duration on the phenolic composition and antioxidant capacity of “Teran” (Vitis vinifera L.) wine. Agriculturae Conspectus Scientificus, 77(2), 103-107.
- Francesca, N., Romano, R., Sannino, C., Le Grottaglie, L., Settanni, L., Moschetti, G. (2014). Evolution of microbiological and chemical parameters during red wine making with extended post fermentation maceration. International Journal of Food Microbiology 171, 84–93.
- Glories Y. (1984). La couleur des vins rouges. Cannaissance Vigne Vin 18: 253–271.
- Gómez-Plaza, E., Gil-Muñoz, R., López-Roca, J. M., Martı́nez-Cutillas, A., Fernández-Fernández, J. I. (2002). Maintenance of colour composition of a red wine during storage. Influence of prefermentative practices, maceration time and storage. LWT-Food Science and Technology, 35(1), 46-53.
- Kocabey, N., Yilmaztekin, M., Hayaloglu, A.A. (2016). Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan. Journal of Food Science and Technology 53(9), 3557–3565.
- Lakićević, S., Popović, T., Matijašević, S., Ćirković, B., Lazić, M., Popović-Đorđević, J. (2020). Chemical evaluation of autochtonus variety “Prokupac” red wine with the adition of selected aromatic herbs. Annals of the University of Craiova-Agriculture, Montanology, Cadastre Series, 49(1), 87-97.
- Lisov, N., Petrovic, A., Čakar, U., Jadranin, M., Tešević, V., Bukarica-Gojković, L. (2020). Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines. Macedonian Journal of Chemistry and Chemical Engineering, 39(2), 185-196.
- Morata, A., Escott, C., Bañuelos, M. A., Loira, I., Del Fresno, J. M., González, C., Suárez-Lepe, J. A. (2019). Contribution of non-Saccharomyces yeasts to wine freshness. A review. Biomolecules, 10(1), 34.
- Petrović, A., Lisov, N., Čakar, U. D., Marković, N., Matijašević, S., Cvejić, J. M., Atanackovic, M., Gojković-Bukarica, L. (2019). The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine. Food and Feed research, 46(2), 189-198.
- COMPENDIUM OF INTERNATIONAL MÉTHODS OF WINE AND MUST ANALYSIS, EDITION 2012, VOLUME 2. Available online: https://www.oiv.int/sites/default/files/publication/2022-10/Compendium%20Methods%20of%20Analysis%20of%20Wine%20and%20Musts%20Vol1%20and%20Vol2.pdf (accessed 25.01.2024)