Influence of prefermentative maceration on the phenolic composition of Teran wine

Maceracija je proces u proizvodnji vina u kojem se fenolni spojevi iz grožđa poput tanina, antocijana i drugih komponenata (dušikovih spojeva, polisaharida i minerala) ekstrahiraju iz pokožica, sjemenki i peteljki u mošt te utječu na boju i okus vina. Svrha predfermentativne maceracije je povećati ekstrakciju i stabilizaciju polifenolnih spojeva u tekućoj fazi (antocijani i tanini male molarne mase) i smanjiti intenzitet ekstrakcije tijekom procesa fermentacije, da bi se izbjegla ekstrakcija grubih i gorkih tanina iz sjemenki. U ovom radu određivan je utjecaj predfermentativne maceracije ( 2 i 4 dana pri 5 ºC). Primjenjene su spektrofotometrijske metode analize za određivanje udjela ukupnih fenola, neflavonoida, flavonoida, ukupnih antocijana, intenziteta i nijanse boje, te flavanola i antioksidacijske aktivnosti (metode DPPH, FRAP, ABTS) tijekom proizvodnje vina Teran. Rezultati su pokazali da je kriomaceracija imala pozitivan utjecaj na udio određivanih fenolnih značajki vina u odnosu na klasičnu maceraciju.Maceration is a process in the production of wine in which the phenolic compounds from grapes such as tannins, anthocyanins and other components (nitrogen compounds, polysaccharides and minerals) extracted from the skin, seeds and stems in the must affect the color and taste of wine. The aim of prefermentative maceration is the extraction and stabilization of polyphenolic compounds in the liquid phase (anthocyanin and tannins of low molecular weight) and to reduce the intensity of extraction during the fermentation process, to avoid the extraction of raw and bitter tannins from the seeds. In this study the impact of prefermentative maceration (2 and 4 days at 5 ºC) was determined. Spectrophotometric methods of analysis were applied for determination of total phenols, non flavonoids, total anthocyanins, color intensity, hue, flavanols and antioxidant activity (DPPH, FRAP, ABTS methods) during the production of Teran wine. The results showed that the cryomaceration had a positive impact on the content of determined phenolic wine compounds in comparation to the classical maceration method