Effect of fermentation conditions on content of phenolic compounds in red wine.docVIP

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Effect of fermentation conditions on content of phenolic compounds in red wine.doc

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Effect of fermentation conditions on content of phenolic compounds in red wine

UDC 663.222:663.252.4 BIBLID: 1450–7188 (2005) 36, 61-69 APTEFF, 36, 1-266 (2005) Original scienti?c paper EFFECT OF FERMENTATION CONDITIONS ON CONTENT OF PHENOLIC COMPOUNDS IN RED WINE Vladimir S. Pu?ka?, Vladimir M. Kova?, Jelena M. Dodi? and Sini?a N. Dodi? The evidence of compounds that increase the nutritive value of red wines has been presented in a number of papers. These compounds include catechins and proanthocyani- dins among others. Their protective effect on the cardiovascular system and anticarcino- genic properties has been proved. The effect of maceration conditions and increased solid grape parts content, seed in the ?rst place, on the content of phenolic compounds of wine was investigated. Several micro-trials were performed with Cabernet sauvignon sort; in some variants time and temperature of maceration were varied, while the ratio of residu- al stem and content of seed was increased several times, resulting in a signi?cant change of phenolic compounds content in the obtained wine samples. The presence of ripe stem yielded good results, but only during six days of maceration, while in the case of longer maceration, the change of colour quality was negative. Supplementary quantities of seeds during maceration resulted in an increase of total phenols and catechins. A signi?cant in- ?uence on colour of wines was also observed, especially in wines obtained applying short- er maceration. KEY WORDS: Red wine; fermentation; phenolic compounds INTRODUCTION The presence of some matter in wine that decrease the toxic action of alcohol has been known for a long time (1). Phenols are a large group of compounds of particular importance for the quality of red wines. They occur at much lower concentrations in white wines, compared to the red ones, due to the way of obtaining. Numerous investigations have proved that the content and composition of this big group of compounds in?uence signi?cantly the sensory quality and nutritive value of wine.