Effects of maceration temperature on the anthocyanins composition of cv. Teran wine

• Main Authors: Ingrid Palman, M. Bubola, L. Gracin, Karin Kovačević Ganić, M. Staver, K. Damijanić
• Format: Article
• Language: English
• Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2011-01-01
• Series: Croatian Journal of Food Science and Technology
• Online Access: http://hrcak.srce.hr/file/113129
• ISSN: 1847-3466; 1848-9923

The evolution of free anthocyanins during the five different fermentation temperatures (control treatment at 22 °C, 5 days pre-fermentative cryomaceration at 5 °C followed by maceration at 25 °C, maceration at 25 °C, maceration at 30 °C and maceration at 25 °C + heated post-fermentation maceration to 35-40 °C after finished alcoholic fermentation) of Teran wine was studied. Sampling was made at day 5, 10, 15 and three months after the end of maceration during storage time. Anthocyanins were determined by high performance liquid chromatography method coupled with photodiode array detection (HPLC-PDA). The results showed that the modification of the temperature conditions during maceration increased the anthocyanin concentration for pre-fermentative cryomaceration and maceration at 25 °C, while the maceration at higher temperatures showed a decrease in the anthocyanin concentration in young Teran wine. Quantitatively, malvidin derivatives were the most abundant anthocyanin compounds in all studied wines. Malvidin-3-glucoside was the major anthocyanin in Teran wine, with concentrations up to 138.59±1.22 mg/L and 76.93±0.36 mg/L for C treatment in 2008 and 2009 vintage, respectively. Results of this study indicate that five days pre-fermentative cryomaceration at 5 °C followed by maceration at 25 °C is most appropriate in order to achieve maximum anthocyanin concentration in Teran wines.