Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Authors

  • Danijela Raičević Biotechnical Faculty, University of Montenegro http://orcid.org/0000-0002-1718-9490
  • Zvonimir Božinović Faculty of Agriculture, Ss. Cyril and Methodius University, Aleksandar Makedonski bb, Skopje, Republic of Macedonia
  • Mihail Petkov Faculty of Agriculture, Ss. Cyril and Methodius University, Aleksandar Makedonski bb, Skopje, Republic of Macedonia
  • Violeta Ivanova-Petropulos Faculty of Agriculture, University Goce Delčev – Štip, Krste Misirkov bb, Štip
  • Vesna Kodžulović 13. jul Plantaže, Podgorica
  • Milena Mugoša 13. jul Plantaže, Podgorica
  • Sanja Šućur 13. jul Plantaže, Podgorica
  • Vesna Maraš 13. jul Plantaže, Podgorica

DOI:

https://doi.org/10.20450/mjcce.2017.1145

Keywords:

total phenols, anthocyanins, flavan-3-ols, color intensity, hue, wine fermentation, oenological additions

Abstract

Polyphenolic compounds, including total phenolics (TP), total anthocyanins (TA) and total flavan-3-ols (TF3-ols), as well as color intensity (CI) and hue (H), determined by spectrophotometric methods, were studied in Montenegrin red wines from Vitis vinifera L. cv, Vranac. Wines were produced by traditional and modern fermentation methods, applying different oenological products (enzyme, oak chips and grape tannins) during two vintages, i.e. 2008 and 2009. Wines produced from the 2009 vintage presented a slightly higher average amount of total phenols (2,878 mg/l) compared to the wines from the 2008 vintage (2,570 mg/l), and similar contents of anthocyanins and flavan-3-ols. The use of modern fermentation tanks (Sifa and Ganimede) followed by the addition of enzymes, oak chips and grape tannins resulted in a higher amount of polyphenolic compounds. Principal components analysis allowed for the grouping of wines according to the vintage and maceration method.

Author Biographies

Zvonimir Božinović, Faculty of Agriculture, Ss. Cyril and Methodius University, Aleksandar Makedonski bb, Skopje, Republic of Macedonia


Milena Mugoša, 13. jul Plantaže, Podgorica


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Published

2017-12-25

How to Cite

Raičević, D., Božinović, Z., Petkov, M., Ivanova-Petropulos, V., Kodžulović, V., Mugoša, M., Šućur, S., & Maraš, V. (2017). Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration. Macedonian Journal of Chemistry and Chemical Engineering, 36(2), 229–238. https://doi.org/10.20450/mjcce.2017.1145

Issue

Vol. 36 No. 2 (2017)

Section

Food Chemistry

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