Polyphenolic composition of selected red wines from the wine-growing hill Benkovac-Stankovci

Polifenolni sastav crnih vina značajno utječe na njihovu kakvoću. Među brojnim čimbenicima koji ga modificiraju, posebno se ističu sorta i vinogradarski položaj. Cilj ovog rada bio je utvrditi polifenolni profil u komercijalno dostupnim vinima sorata 'Syrah', 'Merlot' i 'Cabernet Sauvignon' berbe 2015. i 2016. s položaja Korlat, te položaja u Nadinu i Polači, unutar vinogorja Benkovac – Stankovci. Rezultati ukazuju na razlike u koncentraciji i sastavu polifenolnih spojeva među vinima, obzirom na položaj i sortu. Najviša koncentracija ukupnih fenola zabilježena je u vinu 'Merlot' iz Nadina (3495 mg/L). Obzirom na koncentraciju antocijana, flavonola i stilbena ističu se vina Korlat, a prema flavan-3-olima vina iz Polače. Sorta s najviše antocijana i najvećim intenzitetom boje bio je 'Cabernet Sauvignon', dok je u vinima 'Merlot' bilo najviše flavan-3-ola i hidroksicimetnih kiselina. U vinima različitih sorata s položaja Korlat nisu zabilježene značajne razlike u polifenolnom sastavu nakon dvije uzastopne berbe.The polyphenolic composition of red wines significantly affects their quality. Among the many factors that modify it, the variety and viticultural position stand out in particular. The aim of this study was to determine the polyphenolic profile in commercially available wines of varieties ‘Syrah’, ‘Merlot’ and ‘Cabernet Sauvignon’ harvested in 2015 and 2016 from Korlat, Nadin and Polača, within the Benkovac – Stankovci wine-growing hill. The results indicated differences in the concentration and composition of polyphenolic compounds among wines, considering the position and variety. The highest concentration of total phenols was recorded in the ‘Merlot’ wine from Nadin (3495 mg/L). Considering the concentration of anthocyanins, flavonols and stilbenes, Korlat wines stood out, and according to flavan-3-ols, wines from Polača. The variety with the most anthocyanins and the highest color intensity was ‘Cabernet Sauvignon’, while the ‘Merlot’ wines contained the most flavan-3-ols and hydroxycinnamic acids. No significant differences in polyphenolic composition were observed in the Korlat wines from different varieties regarding the two consecutive harvests