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The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.)

Tomislav Plavša1*, Nina Jurinjak2, Domo Antunović2, Đordano Peršurić1 and Karin Kovačević Ganić3


1
Institute of Agriculture and Tourism, K. Huguesa 8, HR-52440 Poreč, Croatia

2Polytechnic of Rijeka, Department of Agriculture, K. Huguesa 6, HR-52440 Poreč, Croatia
3Faculty of Food Technology and Biotechnology, Department of Food Technology, Pierottijeva 6, HR-10000 Zagreb, Croatia

Article history:

Received June 29, 2011
Accepted March 20, 2012

Key words:

Teran wine, phenolic composition, antioxidant activity, maceration time

Summary:

The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids (hydroxybenzoic, gallic, protocatechuic, vanillic, syringic, caffeic and p-coumaric acids), flavan-3-ol composition, vanillin index and antioxidant activity of Teran red wine (Vitis vinifera L.) has been investigated. Phenolics were determined by HPLC with UV-diode array detection. Vanillin index was determined by UV-VIS spectrophotometry. The total antioxidant capacity of wine was measured with three different methods: 2,2-diphenyl- 1-picrylhydrazyl (DPPH) radical and 2,2’-azinobis(3 ethylbenzothialozine-6-sulphonic acid) radical cation (ABTS+) scavenging methods and ferric reducing antioxidant power (FRAP). Sensory evaluation of wine samples was performed. The obtained results show positive correlation between phenolic acids, flavan-3-ols [(+)-catechin and (–)-epicatechin] and vanillin index and the duration of maceration. Anthocyanin content increased to the maximum within 10 days of skin maceration. The major anthocyanins in Teran wine were malvidin-3-O-glucoside, malvidin-3-glucoside acetate and petunidin-3-O-glucoside. Antioxidant activity of Teran wines significantly increased with prolonged skin contact as well as total phenolic content (p<0.001). Wine produced with maceration time of 10 days had the best sensory properties.

 


*Corresponding author:           tomislav@iptpo.hr
                                               ++385 52 408 341
                                               ++385 52 431 659

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