Journal
FOOD CHEMISTRY
Volume 124, Issue 1, Pages 316-325Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.06.039
Keywords
Wine; Polyphenols; HPLC-DAD-MS; Spectrophotometry; Winemaking; Maceration time; Sulphur dioxide; Yeast
Funding
- CEEPUS Network [HU-0010]
- [GVOP-3.2.1-0168]
- [RET 008/2005]
- [OTKA-NKTH NI-68863]
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Macedonian Vranec wines were analysed by HPLC coupled with DAD and MS detections and by spectrophotometric methods. ESI-IT MS and MS-MS methods with alternating ionisation polarity were used for identification of the phenolic compounds. Both, nonflavonoids (stilbens, hydroxybenzoic and hydroxycinnamic acids and derivatives) and flavonoids (flavonols, flavan-3-ols and anthocyanins) were detected in the samples. Vranec wines were produced under different fermentation conditions: maceration time of 3, 6 and 10 days, two doses of SO2 (30 and 70 mg l(-1)) and two yeasts for fermentation, in order to examine their effects on the extraction of phenolic compounds from grapes into the wine. (C) 2010 Elsevier Ltd. All rights reserved.
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