publication . Conference object . 2011

Phenolic Composition, Colour and Antioxidant Activity of Vranec, Merlot and Cabernet Sauvignon Wines from R. Macedonia

Ivanova, Violeta; Boros, Borbala; Hermosín-Gutiérrez, Isidro; Stefova, Marina; Stafilov, Trajče; Vojnoski, Borimir; Dörnyei, Ágnes; Kilár, Ferenc;
Open Access
  • Published: 01 Jan 2011
  • Country: Former Yugoslav Republic of Macedonia
Wine quality largely depends on the phenolic compounds, which contribute to the wine colour, bitterness and astringency. Furthermore, phenolic compounds demonstrate the antioxidant potential of wines, which is mainly due to the flavonoids. In this study, phenolic composition, colour and antioxidant activity of Vitis Vinifera red wines Vranec, Merlot and Cabernet Sauvignon from three vintages, 2006, 2007 and 2008, produced in the Republic of Macedonia, have been evaluated. Separation of the individual antioxidant compounds, including monomeric anthocyanins, pyranoanthocyanins, flavonols, hydroxycinnamic acid derivatives and stilbenes has been performed using HPLC...
free text keywords: Agricultural biotechnology, Chemical sciences
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