Polyphenol profile of wine variety 'Plavac mali crni' from different positions of Pelješac vineyards

Polifenolni profil vina uvelike utječe na njegovu kvalitetu i organoleptička svojstva. Ukupan udio polifenola ovisi o brojnim čimbenicima kao što su obilježja nasada, okolišni uvjeti, proces vinifikacije i proces starenja vina. Prikupljeni su podaci o polifenolima odabranih uzoraka vina s četiri položaja vinogorja Pelješac: Dingač, Postup, Kuna i Rota. U istraživanju se interpretirao sadržaj antocijana, flavonol-glikozida, flavan-3-ola, fenolnih kiselina i stilbena. Vino s položaja Dingač sadrži najveću količinu ukupnih polifenola, što i potvrđuje njegovo visoko mjesto na vinskoj karti Hrvatske i Europe među crvenim vinima. Među ukupnim polifenolima najzastupljenija je pojava flavan-3-ola što ukazuje na izvanrednu stabilnost i otpornost vina. Sadržaj antocijanina smanjuje se starenjem vina. Najznačajniji udio fenolnih kiselina zabilježen je u vinu s položaja Rota što ukazuje na to da će ono biti podložno posmeđivanju.The polyphenolic profile of wine greatly affects its quality and organoleptic characteristics. The total polyphenol content depends on a number of factors such as the characteristics of the vineyard, environmental conditions, the vinification process and the aging process of the wine. The data on polyphenols in selected wines were collected from four locations of the Pelješac vineyards: Dingač, Postup, Kuna and Rota. The study analyzed the content of anthocyanins, flavonol glycosides, flavan-3-ols, phenolic acids and stilbenes. The wine from the Dingač position contains the highest content of total polyphenols, which confirms its high place on the wine list of Croatia and Europe among red wines. Among total polyphenols, the appearance of flavan-3-ols is the most common, which indicates excellent stability and resistance of wine. The anthocyanin content decreases with the aging of the wine. The most significant share of phenolic acids was recorded in the wine from the Rota position, which indicates that it will be susceptible to browning