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

Abstract

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.

Keywords

• anthocyanins
• low-molecular proanthocyanidins
• high-molecular proanthocyanidins
• vinification
• maturation and ageing of wine
• Babić