Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety

Irena Budić-Leto1*, Tomislav Lovrić2, Ivan Pezo1 and Jasenka Gajdoš Kljusurić2

Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia

2Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

Article history:

Received June 23, 2004
Accepted November 22, 2004

Key words:

Babić wine, maceration, polyphenols, spectrophotometric analysis, mathematical models


The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babić has been investigated. The process of wine production by maceration in traditional procedure and by maceration with advanced technique has been compared. During maceration, the dynamics of extraction of total anthocyanins, total phenols, low-molecular proanthocyanidins and high-molecular proanthocyanidins was determined. Mathematical models are proposed for each above mentioned and determined parameter. The models present the values under observation depending on treatment – traditional or modern. Time expressed in days is the input variable for both monitored models. Presented models indicate a significant positive correlation and strongly sustain the concept that the duration and procedure of maceration have considerable influence on the measured variables (R=0.83–0.98).

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