publication . Article . Other literature type . 2011

Polyphenolic content of Vranec wines produced by different vinification conditions

Ivanova, Violeta; Dörnyei, Ágnes; Márk, László; Vojnoski, Borimir; Stafilov, Trajče; Stefova, Marina; Kilár, Ferenc;
Open Access
  • Published: 01 Jan 2011 Journal: Food Chemistry, volume 124, pages 316-325 (issn: 0308-8146, Copyright policy)
  • Publisher: Elsevier BV
  • Country: Former Yugoslav Republic of Macedonia
Abstract
Macedonian Vranec wines were analysed by HPLC coupled with DAD and MS detections and by spectrophotometric methods. ESI-IT MS and MS–MS methods with alternating ionisation polarity were used for identification of the phenolic compounds. Both, nonflavonoids (stilbens, hydroxybenzoic and hydroxycinnamic acids and derivatives) and flavonoids (flavonols, flavan-3-ols and anthocyanins) were detected in the samples. Vranec wines were produced under different fermentation conditions: maceration time of 3, 6 and 10 days, two doses of SO2 (30 and 70 mg l � 1 ) and two yeasts for fermentation, in order to examine their effects on the extraction of phenolic compounds from ...
Subjects
free text keywords: Agricultural biotechnology, Chemical sciences, Chemistry, Winemaking, Yeast, Polyphenol, Maceration (wine), Wine, Flavonols, chemistry.chemical_classification, High-performance liquid chromatography, Fermentation, Chromatography
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