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dc.creatorLisov, Nikolina
dc.creatorPetrović, Aleksandar
dc.creatorČakar, Uroš
dc.creatorJadranin, Milka
dc.creatorTešević, Vele
dc.creatorBukarica-Gojković, Ljiljana
dc.date.accessioned2021-01-20T11:57:01Z
dc.date.available2021-01-20T11:57:01Z
dc.date.issued2020
dc.identifier.issn1857-5552
dc.identifier.urihttps://farfar.pharmacy.bg.ac.rs/handle/123456789/3767
dc.description.abstractIn 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.
dc.publisherMacedonian Journal of Chemistry and Chemical Engineering
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31020/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200161/RS//
dc.rightsopenAccess
dc.sourceMacedonian Journal of Chemistry and Chemical Engineering
dc.subjectCabernet Sauvignon
dc.subjectenzyme preparations
dc.subjectkinetic extraction
dc.subjectmaceration time
dc.subjectUltra Performance Liquid Chromatography
dc.titleExtraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines
dc.typearticle
dc.rights.licenseBY-NC
dcterms.abstractЧакар, Урош; Петровић, Aлександар; Букарица-Гојковић, Љиљана; Јадранин, Милка; Тешевић, Веле; Лисов, Николина;
dc.citation.volume39
dc.citation.issue2
dc.citation.spage185
dc.citation.epage196
dc.citation.rankM23~
dc.identifier.wos000605980400007
dc.identifier.doi10.20450/mjcce.2020.2060
dc.identifier.scopus2-s2.0-85099123264
dc.identifier.fulltexthttp://farfar.pharmacy.bg.ac.rs/bitstream/id/8543/bitstream_8543.pdf
dc.type.versionpublishedVersion


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