Polyphenolic content of Vranec wines produced by different vinification conditions

Violeta Ivanova, Ágnes Dörnyei, L. Márk, Borimir Vojnoski, Trajće Stafilov, Marina Stefova, F. Kilár

Research output: Contribution to journalArticle

45 Citations (Scopus)

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 10days, two doses of SO2 (30 and 70mgl-1) and two yeasts for fermentation, in order to examine their effects on the extraction of phenolic compounds from grapes into the wine.

Original languageEnglish
Pages (from-to)316-325
Number of pages10
JournalFood Chemistry
Volume124
Issue number1
DOIs
Publication statusPublished - Jan 2011

Fingerprint

Wine
winemaking
wines
phenolic compounds
polyphenols
fermentation
Fermentation
wine grapes
maceration
coumaric acids
flavanols
flavonols
phenolic acids
ionization
Hydroxybenzoates
anthocyanins
Coumaric Acids
Flavonols
flavonoids
Anthocyanins

Keywords

  • HPLC-DAD-MS
  • Maceration time
  • Polyphenols
  • Spectrophotometry
  • Sulphur dioxide
  • Wine
  • Winemaking
  • Yeast

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Polyphenolic content of Vranec wines produced by different vinification conditions. / Ivanova, Violeta; Dörnyei, Ágnes; Márk, L.; Vojnoski, Borimir; Stafilov, Trajće; Stefova, Marina; Kilár, F.

In: Food Chemistry, Vol. 124, No. 1, 01.2011, p. 316-325.

Research output: Contribution to journalArticle

Ivanova, Violeta ; Dörnyei, Ágnes ; Márk, L. ; Vojnoski, Borimir ; Stafilov, Trajće ; Stefova, Marina ; Kilár, F. / Polyphenolic content of Vranec wines produced by different vinification conditions. In: Food Chemistry. 2011 ; Vol. 124, No. 1. pp. 316-325.
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