A. Petrovic, N. Lisov, Ivana Plavšić-Janjatović, Ivana Sredovic-Ignjatovic, Danka Mitrović
{"title":"THE INFLUENCE OF THE ENOLOGICAL TANNINS APPLICATION ON THE PHENOLIC COMPOSITION OF WINE","authors":"A. Petrovic, N. Lisov, Ivana Plavšić-Janjatović, Ivana Sredovic-Ignjatovic, Danka Mitrović","doi":"10.46793/sbt28.523p","DOIUrl":null,"url":null,"abstract":"The chemical composition of wine depends on the degree of maturity and quality of the grapes, as well as the agroecological conditions under which the grapes are grown. Tannins are of particular importance for wines, they are the source of the characteristic astringency of red wines. The main aim of this study was to investigate the influence of addition of enological tannins (0.05 g/L; 0.15 g/L; 0.3 g/L) on the phenolic composition of wine. The effect of the addition of differenttannins on the certain phenolic compounds (gallic acid, caffeic acid, ellagic acid and quercetin) was measured by HPLC analysis.Only forcontent of gallic and caffeic acid, there was a statistically significant difference between the control sample and all other samples with added tannins.","PeriodicalId":106266,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY: Proceedings","volume":"108 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY: Proceedings","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46793/sbt28.523p","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The chemical composition of wine depends on the degree of maturity and quality of the grapes, as well as the agroecological conditions under which the grapes are grown. Tannins are of particular importance for wines, they are the source of the characteristic astringency of red wines. The main aim of this study was to investigate the influence of addition of enological tannins (0.05 g/L; 0.15 g/L; 0.3 g/L) on the phenolic composition of wine. The effect of the addition of differenttannins on the certain phenolic compounds (gallic acid, caffeic acid, ellagic acid and quercetin) was measured by HPLC analysis.Only forcontent of gallic and caffeic acid, there was a statistically significant difference between the control sample and all other samples with added tannins.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
