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Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1841–1853 | Cite as

Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine

  • Ivana Generalić MekinićEmail author
  • Živko SkračićEmail author
  • Ana Kokeza
  • Barbara Soldo
  • Ivica Ljubenkov
  • Mara Banović
  • Danijela Skroza
Original Article
  • 55 Downloads

Abstract

Crljenak kaštelanski or Tribidrag is a Croatian autochthonous grape variety which is a parent of the America’s most popular variety Zinfandel or Italian Primitivo. The aim of this study was to investigate the dynamics of extraction of phenolics and changes in antioxidant activity of the samples collected during maceration of C. kaštelanski grapes processed using two different macerating enzymes. According to the obtained results it can be concluded that wines from C. kaštelanski grapes are great source of bioactive phenolics although differences in phenolic profiles between control and enzyme-treated wines were detected. The highest content of total phenolics was detected in control wine (2691 mg GAE/L). Use of pectolitic enzyme Vinozym Vintage improved anthocyanin extraction, while higher colour parameters were observed for wine samples produced using Sihazym Extro. The statistical analysis confirmed great influence of total phenolics and concentrations of some individual phenolic compounds (e.g. catechin, gallic acid, epicatechin) on reducing and free radical scavenging activity of wine samples while the impact of anthocyanins was not detected. According to the obtained results it can be concluded that use of enzymes has slightly negative effect on total phenolics and wine antioxidant properties, but it increases the extraction yield of wine colour components what enables shorter maceration and prevents colour losses during the aging process.

Keywords

Red wine Vinification Maceration enzymes Phenolics Anthocyanins Antioxidants 

Notes

Acknowledgements

This work has been partially supported by Croatian Science Foundation under the project IP-2013-11-8652. We thank Prof. Vida Šimat for assistance with statistical analysis and suggestions that greatly improved the manuscript.

Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Technology and Biotechnology, Faculty of Chemistry and TechnologyUniversity of SplitSplitCroatia
  2. 2.Secondary School “Braća Radić”Kaštel ŠtafilićCroatia
  3. 3.Department of Chemistry, Faculty of ScienceUniversity of SplitSplitCroatia
  4. 4.Department of Food Engineering, Faculty of Food Technology and BiotechnologyUniversity of ZagrebZagrebCroatia

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