In:
Macedonian Journal of Chemistry and Chemical Engineering, Society of Chemists and Technologists of Macedonia, Vol. 39, No. 2 ( 2020-11-17), p. 185-
Abstract:
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.
Type of Medium:
Online Resource
ISSN:
1857-5625
,
1857-5552
DOI:
10.20450/mjcce.2020.2060
Language:
Unknown
Publisher:
Society of Chemists and Technologists of Macedonia
Publication Date:
2020
detail.hit.zdb_id:
2412196-4
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