Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

Irena Budić-Leto¹* and Tomislav Lovrić²¹Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, P.O.Box 288, HR-21000 Split, Croatia
²Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

Article history:
Received: May 7, 2002
Accepted: June 18, 2002

Key words:
phenolic acids, Pošip, Rukatac, HPLC, autochthonous cultivars

Summary:
Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Pošip and Rukatac (Vitis vinifera, L.) were registered. In both varieties (Pošip, Rukatac) the following phenolic acids were identified: gallic, protocatechuic and vanillic acids as hydroxybenzoic acids; and caffeic, p-coumaric and ferulic acids as hydroxycinnamic acids. It was found that there is a difference between hydroxybenzoic acid group and hydroxycinnamic acid group content and between their influences on the wine colour (colour intensity and hue).

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