Effects of maceration duration of grapes variety Cabernet sauvignon on kinetics extraction of some polyphenols and antioxidant properties of wine
2018
Lisov, Nikolina | Čakar, Uroš | Madžgalj, Valerija | Petrović, Aleksandar
Extraction of phenolic compounds during maceration depends on vinification conditions, while the maceration duration has the greatest influence. The aim of this research was to determine the influence of different maceration periods of grapes variety Cabernet Sauvignon (3, 5, 7, 14 and 21 days of maceration) on extraction kinetics of ellagic acid, myricetin, catechin, total phenols and antioxidant capacity of wine. Grape variety Cabernet Sauvignon was harvested in state of technological maturity. Grape pomace was added free sulphur dioxide 5 g/hl, yeast Saccharomyces cerevisiae (BDX, Lallemand, Canada) in the amount of 20 g/hl and Enzyme Colour Plus (pectolytic activity) (Enartis, Italy) in the amount of 2g/hl. Wine samples were collected on days 3, 5, 7, 14 and 21 from the beginning of maceration. Determination of the amount of ellagic acid, myricetin and catechin was performed using UPLC TQ-MS/MS. The content of total phenols was determined by the Folin–Ciocalteu‟s method and antioxidant capacity with FRAP assay. It was found that the dynamics of extraction during alcohol fermentation all three phenolic compounds and total phenols take place exponentially. Maximum extraction of total phenols was 5th day of maceration (608.20 mg/l GAE). Maximum of extraction for ellagic acid was at 14th day of maceration (0.4158 mg/l), for myricetin (0.2765 mg/l) and catechin (4.6271 mg/l) 5th day of maceration. Antioxidant capacity measured with FRAP test increase with the increase in total phenols, and it ranged from 19 mmol/l (3rd day) to 36 mmol/l (21st day).
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