Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera L.)

Irena Budić-Leto¹*, Tomislav Lovrić² and Urška Vrhovšek<sup>3

1</sup>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
³Agricultural Institute of Slovenia, Hacquetova 17, SI-1000 Ljubljana, Slovenia

Article history:
Received: September 30, 2003
Accepted: November 10, 2003

Key words:
anthocyanins, low-molecular proanthocyanidins, high-molecular proanthocyanidins, vinification, maturation and ageing of wine, Babić

Summary:
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babić (Vitis vinifera L.), from the Primošten vine-growing region, were subjected to examination. Winemaking processes and reactions that take place during maturation significantly influence the content of anthocyanins and proanthocyanidins in wine. Prolonged maceration duration caused an increase in the content of total phenols, vanillin index and proanthocyanidins, as well as a decrease in the content of anthocyanins in young wine. Cold maceration brought about a decrease in anthocyanins, total phenols and proanthocyanidins in Babić wine. The effects of winemaking techniques on the index of vanillin and proanthocyanidins in wines maturated for 6 and 14 months were significant.

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