Effect of winemaking treatment and wine aging on phenolic content in Vranec wines

Abstract

Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10 days), two doses of SO2 (30 and 70 mg/L SO2), two yeasts for fermentation (Vinalco and Levuline), temperature of storage and time of aging (3, 6 and 16 months). In general, maceration time influenced the phenolics extraction from the grapes into the wine. Highest concentrations of phenolic components were observed in the wines produced with 6 days of maceration, except for the flavan-3-ols which were present in highest amounts in the wines macerated for 10 days. Higher doses of SO2 increased the extraction of polyphenols, preventing the wines from oxidation, while the effect of yeast on phenolics extraction was not significant. Wine aging affected the phenolic content of wines produced with 3 days of maceration and caused intensive decrease of anthocyanins during the storage period. Wines aged at higher temperature showed lower anthocyanin levels and less intense coloration. Principal component analysis revealed that separation of the wines was performed according to the hue value in correlation with the maceration time and time of wine aging.

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

“…More than 1000 aroma compounds with different polarities, volatilities and odour impact have been indentified in wines (Ivanova, Vojnoski, & Stefova, 2012;Mendes, Gonçalves, & Câmara, 2012;Perestrelo, Caldeira, Rodrigues, & Câmara, 2008). In fact, the main aroma compounds in wine are higher aliphatic alcohols, ethyl esters and acetates.…”

Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines

“…Different grape varieties are grown on Macedonian territory, and between them, Vranec is the most characteristic variety with the highest economic importance for the country. Preliminary studies on the phenolic and aromatic content of this wine variety produced under different vinification conditions have been performed (Ivanova et al 2012;IvanovaPetropulos et al 2015aIvanovaPetropulos et al , 2015cIvanova Petropulos et al 2014). Moreover, ICP-OES and ICP-MS techniques were applied for multi-elemental composition of different commercial Macedonian wines, including Vranec wines too, from different wine regions.…”

Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking

“…On average, Cabernet Sauvignon wines showed the highest TP content (1574 mg/L), followed by Vranec (1014 mg/L) and Stanušina (795 mg/L), which were lower than those reported for the Macedonian Vranec (mean 3841 mg/L, GAE) and Merlot (mean 2838 mg/L, GAE) wines produced under different winemaking conditions (Ivanova et al 2009;Ivanova et al 2012). The effect of skin maceration time on the total phenolics content of wines was highest at day 9, with a lack of significant difference (p > 0.05) between wines produced with 6 and 9 days of maceration, regardless of the variety.…”