The effect of four different skin maceration times on flavonoids and stilbenic composition from Nero di Troia small berry (Vitis Vinifera L.) grape red cultivar native to Southern Italy was investigated. Wines were analysed by HPLC and by Spectophotomtric methods. The results showed that wines with longer pomace maceration times (12 days) promoted a greater extraction of catechins ad oligomeric proanthocyanidins and less extraction of anthocyanins. The wine elaborated with 5 days maceration had higher colour intensity, whereas wines elaborated with 7 days maceration had higher content of phenolic compounds including anthocyanins. The influence of the maceration treatment on the stilbenes compounds had no determineted significant differences. Wines with 2 days maceration have more or less the same content as those with long maceration time. The effect of alcoholic fermentation (ethanol component) no caused influence on the extraction of stilbenes compounds from skins grapes into wine.
|Autori:||Suriano, S.;Fontana, S.;Suriano, M.S.;La Forgia, F.|
|Data di pubblicazione:||2012|
|Titolo:||Influence of skin maceration time on flavonoids and stilbenic compounds of a “Nero di Troia small berry” red wine|
|Rivista:||ITALIAN FOOD & BEVERAGE TECHNOLOGY|
|Appare nelle tipologie:||1.1 Articolo in rivista|