| Autor: |
Orbanić, Fumica, Rossi, Sara, Bestulić, Ena, Kovačević Ganić, Karin, Ćurko, Natka, Tomašević, Marina, Plavša, Tomislav, Jeromel, Ana, Radeka, Sanja |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Popis: |
Six vinification treatments, including control treatment (K7) were carried out to investigate: the impact of 48-h pre-fermentative mash cooling (8 °C) followed by 13-days maceration (C15), 28- days maceration (C30) and saignée technique (CS15) ; and the impact of 48-h heating (50 °C) followed by 13-days maceration (H15) and 28 days (H30) on total phenolic content (TPC) and antioxidant capacity (AC) in Teran wines. TPC was analysed by a method based on Folin–Ciocalteu reagent and AC was determined by FRAP and ORAC assay. The results showed higher TPC and AC in all treatments compared to the control wine (K7). The highest TPC was found after saignée technique applied (CS15). Pre-fermentative heating and 30-day maceration treatment (H30) showed the strongest antioxidant capacity, with both FRAP and ORAC assay. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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