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

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

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 tra...

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Bibliographic Details
Main Authors: Danijela Raičević, Zvonimir Božinović, Mihail Petkov, Violeta Ivanova-Petropulos, Vesna Kodžulović, Milena Mugoša, Sanja Šućur, Vesna Maraš
Format: Article
Language:English
Published: Society of Chemists and Technologists of Macedonia 2017-12-01
Series:Macedonian Journal of Chemistry and Chemical Engineering
Subjects:
total phenols
anthocyanins
flavan-3-ols, color intensity, hue
wine fermentation
oenological additions
Online Access:https://mjcce.org.mk/index.php/MJCCE/article/view/1145

Internet

https://mjcce.org.mk/index.php/MJCCE/article/view/1145

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