Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Raičević, Danijela; Božinović, Zvonimir; Petkov, Mihail; Ivanova-Petropulos, Violeta; Kodžulović, V.; Mugoša, Milena; Šućur, Sanja; Maraš, Vladislav

doi:10.20450/mjcce.2017.1145

Cited by 13 publications

(10 citation statements)

References 26 publications

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“…No results were obtained by both assays for the white varieties due to very low concentration of tannins. Results for total anthocyanin content of the red varieties examined (Table 2) show that Vranec and Kratoshija wines are in agreement with the results of other authors [29][30][31]. The anthocyanin content of the Stanushina red variety is comparable to the values expected for rose wines [32], thus raising the question of whether this variety has the ability to produce red wines or only rose wine.…”

Section: Total Polyphenols Total Flavonoids Total Tannins and Totalsupporting

confidence: 86%

Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

et al. 2020

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The purpose of this study was to evaluate comparatively the polyphenolic content and the antioxidant activity of selected regional red and white wine varieties, produced in the Republic of North Macedonia. The polyphenolic content was evaluated by measuring the total polyphenol, total flavonoid, total tannin and total anthocyanin contents and the antioxidant activity by applying the DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric-reducing antioxidant power) and CUPRAC (cupric ion-reducing antioxidant capacity) assays. Statistical analysis of the results showed that all white wines examined (Smederevka, Temjanika and Zhilavka) belong to the same group, two red wines (Vranec and Kratoshija) belong to another group while the Stanushina red variety shows distinct differences from the other red wines examined.

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Section: Total Polyphenols Total Flavonoids Total Tannins and Totalsupporting

confidence: 86%

Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

et al. 2020

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“…Different factors affect the polyphenolic profile, such as variety [2,3], climatic conditions and seasonal weather [4,5], vine health status [6], as well as vineyard management [7]. In addition, the polyphenols profile of wine is influenced by the winemaking techniques employed [5].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Šuković

Knežević

Gašić

et al. 2020

Foods

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Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.

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“…Importantly, the extraction rate of different phenolic compounds from must to wine depends on maceration conditions, such as temperature, enzyme, yeast, etc. [32,33], and further, proper vineyard management influences the content of flavonols in grapes [34].…”

Section: Influence Of Maceration Time and Enzyme Preparations On The mentioning

confidence: 99%

Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

Lisov

Petrović

Čakar

et al. 2020

Maced. J. Chem. Chem. Eng.

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In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.

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Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Cited by 13 publications

References 26 publications

Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

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