The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.)

• Published in: Food Technology and Biotechnology
• Main Authors: Nina Jurinjak, Domo Antunović, Đordano Peršurić, Karin Kovačević Ganić, Tomislav Plavša
• Format: Article
• Language: English
• Published: University of Zagreb Faculty of Food Technology and Biotechnology 2012-01-01
• Subjects: Teran wine; phenolic composition; antioxidant activity; maceration time
• Online Access: http://hrcak.srce.hr/file/124073
• ISSN: 1330-9862; 1334-2606

The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids (hydroxybenzoic, gallic, protocatechuic, vanillic, syringic, caffeic and p-coumaric acids), flavan-3-ol composition, vanillin index and antioxidant activity of Teran red wine (Vitis vinifera L.) has been investigated. Phenolics were determined by HPLC with UV-diode array detection. Vanillin index was determined by UV-VIS spectrophotometry. The total antioxidant capacity of wine was measured with three different methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 2,2’-azinobis(3-ethylbenzothialozine-6-sulphonic acid) radical cation (ABTS+) scavenging methods and ferric reducing antioxidant power (FRAP). Sensory evaluation of wine samples was performed. The obtained results show positive correlation between phenolic acids, flavan-3-ols [(+)-catechin and (–)-epicatechin] and vanillin index and the duration of maceration. Anthocyanin content increased to the maximum within 10 days of skin maceration. The major anthocyanins in Teran wine were malvidin-3-O-glucoside, malvidin-3-glucoside acetate and petunidin-3-O-glucoside. Antioxidant activity of Teran wines significantly increased with prolonged skin contact as well as total phenolic content (p<0.001). Wine produced with maceration time of 10 days had the best sensory properties.