Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines
Authors
Lisov, NikolinaPetrović, Aleksandar

Čakar, Uroš

Jadranin, Milka

Tešević, Vele

Bukarica-Gojković, Ljiljana
Article (Published version)
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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 en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere 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 ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH f...ree radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.
Keywords:
Cabernet Sauvignon / enzyme preparations / kinetic extraction / maceration time / Ultra Performance Liquid ChromatographySource:
Macedonian Journal of Chemistry and Chemical Engineering, 2020, 39, 2, 185-196Publisher:
- Macedonian Journal of Chemistry and Chemical Engineering
Funding / projects:
- Development of new technology for production of red wine and diatery supplements reach with polyphenols with cardioprotective effects (RS-31020)
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200161 (University of Belgrade, Faculty of Pharmacy) (RS-200161)
DOI: 10.20450/mjcce.2020.2060
ISSN: 1857-5552
WoS: 000605980400007
Scopus: 2-s2.0-85099123264
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Institution/Community
PharmacyTY - JOUR AU - Lisov, Nikolina AU - Petrović, Aleksandar AU - Čakar, Uroš AU - Jadranin, Milka AU - Tešević, Vele AU - Bukarica-Gojković, Ljiljana PY - 2020 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3767 AB - 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 en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere 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 ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. 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. PB - Macedonian Journal of Chemistry and Chemical Engineering T2 - Macedonian Journal of Chemistry and Chemical Engineering T1 - Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines VL - 39 IS - 2 SP - 185 EP - 196 DO - 10.20450/mjcce.2020.2060 ER -
@article{ author = "Lisov, Nikolina and Petrović, Aleksandar and Čakar, Uroš and Jadranin, Milka and Tešević, Vele and Bukarica-Gojković, Ljiljana", year = "2020", 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 en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere 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 ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. 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.", publisher = "Macedonian Journal of Chemistry and Chemical Engineering", journal = "Macedonian Journal of Chemistry and Chemical Engineering", title = "Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines", volume = "39", number = "2", pages = "185-196", doi = "10.20450/mjcce.2020.2060" }
Lisov, N., Petrović, A., Čakar, U., Jadranin, M., Tešević, V.,& Bukarica-Gojković, L.. (2020). Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines. in Macedonian Journal of Chemistry and Chemical Engineering Macedonian Journal of Chemistry and Chemical Engineering., 39(2), 185-196. https://doi.org/10.20450/mjcce.2020.2060
Lisov N, Petrović A, Čakar U, Jadranin M, Tešević V, Bukarica-Gojković L. Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines. in Macedonian Journal of Chemistry and Chemical Engineering. 2020;39(2):185-196. doi:10.20450/mjcce.2020.2060 .
Lisov, Nikolina, Petrović, Aleksandar, Čakar, Uroš, Jadranin, Milka, Tešević, Vele, Bukarica-Gojković, Ljiljana, "Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines" in Macedonian Journal of Chemistry and Chemical Engineering, 39, no. 2 (2020):185-196, https://doi.org/10.20450/mjcce.2020.2060 . .