AUTHOR(S) / АУТОР(И): Neda Đorđević 
, Nevena Todorović Vukotić , Ivana Perić , Andrijana Stanisavljević Ilić , Marijana Živković , Snežana Pejić , Branka Lončarević
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DOI: https://doi.org/10.46793/SBT26.703D
ABSTRACT / САЖЕТАК:
Merlot wine samples enriched with three melatonin concentrations added during the pre-fermentation phase of vinification were analyzed using OenoFoss and spectrophotometry for chemical parameters and total flavonoids. Melatonin did not affect alcohol, residual sugars, density, acid balance, or microbiological stability, indicating that fermentation remained unchanged. Beneficial effects were observed in the phenolic profile, flavonoid levels, and color attributes. These results suggest that melatonin, especially at lower doses, may promote synthesis and stabilization of phenolic compounds and pigments, enhancing color retention and overall sensory and chemical quality during early aging.
KEYWORDS / КЉУЧНЕ РЕЧИ:
Merlot wine, melatonin, OenoFoss, wine aging, flavonoid content
ACKNOWLEDGEMENT / ПРОЈЕКАТ:
The research presented in this article was financially supported by the Ministry for Science, Technological Development and Innovation of the Republic of Serbia (Grants no. 451-03-33/2026-03/200017 and 451-03-136/2025-03/200026).
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