Effects of maceration conditions on the polyphenolic composition of red wine 'Plavac mali' Article Swipe

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Irena Budić-Leto , Leo Gracin , Tomislav Lovrić , Urška Vrhovšek ·

YOU? · · 2015 · Open Access · · DOI: https://doi.org/10.5073/vitis.2008.47.245-250

The influence of the maceration treatments on the polyphenolic composition of red wines produced from Croatian autochthonous cultivar 'Plavac mali' (Vitis vinifera L.) has been investigated. The results showed that in general different skin contact times influenced the content of anthocyanins, total phenols and vanillin index in young wines. Prolonged skin contact time significantly increased the content of low molecular weight proanthocyanidins and decreased the content of anthocyanins. Young wine produced with maceration at lower temperature demonstrated the lower content of anthocyanins and proanthocyanins. No significant differences were observed between the levels of anthocyanins, total phenols and proanthocyanidins in wines aged for 14 months. Weaker colour intensity of 14-month-aged wines was detected in the wine made with prolonged skin maceration time in which the ratio of proanthocyanidins/anthocyanidins was the highest.

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Maceration (sewage) Proanthocyanidin Wine Polyphenol Anthocyanidins Chemistry Food science Phenols Composition (language) Anthocyanin Vanillin Flavonols Biochemistry Antioxidant Philosophy Linguistics Composite material Materials science

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Type: article
Language: en
Landing Page: http://hdl.handle.net/10449/20576
PDF: http://hdl.handle.net/10449/20576
OA Status: green
Cited By: 17
References: 24
Related Works: 20
OpenAlex ID: https://openalex.org/W1837355493

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DOI: https://doi.org/10.5073/vitis.2008.47.245-250

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Title: Effects of maceration conditions on the polyphenolic composition of red wine 'Plavac mali'

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Type: article

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Language: en

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Publication year: 2015

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Publication date: 2015-04-09

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Authors: Irena Budić-Leto, Leo Gracin, Tomislav Lovrić, Urška Vrhovšek

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Landing page: https://hdl.handle.net/10449/20576

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Concepts: Maceration (sewage), Proanthocyanidin, Wine, Polyphenol, Anthocyanidins, Chemistry, Food science, Phenols, Composition (language), Anthocyanin, Vanillin, Flavonols, Biochemistry, Antioxidant, Philosophy, Linguistics, Composite material, Materials science

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Cited by: 17

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Citations by year (recent): 2024: 1, 2023: 3, 2022: 1, 2021: 1, 2018: 1

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abstract_inverted_index.produced	13, 70
abstract_inverted_index.vanillin	44
abstract_inverted_index.vinifera	21
abstract_inverted_index.Prolonged	49
abstract_inverted_index.decreased	63
abstract_inverted_index.different	32
abstract_inverted_index.increased	54
abstract_inverted_index.influence	1
abstract_inverted_index.intensity	106
abstract_inverted_index.molecular	59
abstract_inverted_index.prolonged	117
abstract_inverted_index.influenced	36
abstract_inverted_index.maceration	4, 72, 119
abstract_inverted_index.treatments	5
abstract_inverted_index.composition	9
abstract_inverted_index.differences	86
abstract_inverted_index.significant	85
abstract_inverted_index.temperature	75
abstract_inverted_index.anthocyanins	81
abstract_inverted_index.demonstrated	76
abstract_inverted_index.polyphenolic	8
abstract_inverted_index.14-month-aged	108
abstract_inverted_index.anthocyanins,	40, 93
abstract_inverted_index.anthocyanins.	67
abstract_inverted_index.autochthonous	16
abstract_inverted_index.investigated.	25
abstract_inverted_index.significantly	53
abstract_inverted_index.proanthocyanins.	83
abstract_inverted_index.proanthocyanidins	61, 97
abstract_inverted_index.proanthocyanidins/anthocyanidins	126
cited_by_percentile_year.max	98
cited_by_percentile_year.min	89
countries_distinct_count	0
institutions_distinct_count	4
citation_normalized_percentile.value	0.85402782
citation_normalized_percentile.is_in_top_1_percent	False
citation_normalized_percentile.is_in_top_10_percent	False