Subject: Agricultural biotechnology
Subject: Chemical sciences
Year: 2011
Type: Article
Type: PeerReviewed
Title: Polyphenolic content of Vranec wines produced by different vinification conditions
Author: Ivanova, Violeta
Author: Dörnyei, Ágnes
Author: Márk, László
Author: Vojnoski, Borimir
Author: Stafilov, Trajče
Author: Stefova, Marina
Author: Kilár, Ferenc
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 grapes into the wine.
Publisher: ScienceDirect
Relation: https://eprints.ugd.edu.mk/308/
Identifier: oai:eprints.ugd.edu.mk:308
Identifier: https://eprints.ugd.edu.mk/308/1/Ivanova-Food%20Chem2011-Vranec-polyphenols.pdfIdentifier: Ivanova, Violeta and Dörnyei, Ágnes and Márk, László and Vojnoski, Borimir and Stafilov, Trajče and Stefova, Marina and Kilár, Ferenc (2011) Polyphenolic content of Vranec wines produced by different vinification conditions. Food Chemistry, 124. pp. 316-325.
