Anthocyanin composition of the red wine Babic affected by maceration treatment

被引：29

作者：

Budic-Leto, I

Lovric, T

Kljusuric, JG

Pezo, I

Vrhovsek, U

机构：

[1] Inst Adriat Crops & Karst Reclamat, HR-21000 Split, Croatia

[2] Univ Zagreb, Fac Food Technol & Biotechnol, HR-10000 Zagreb, Croatia

[3] Ist Agrario San Michele, I-38010 San Michele all Adige, Italy

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2006年 / 222卷 / 3-4期

关键词：

anthocyanins; high-performance liquid chromatography; maceration treatment; multivariate analysis; wine Babic;

D O I：

10.1007/s00217-005-0067-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Identification of anthocyanins in the wine made of the Croatian autochthonous grape variety of Babic (Vitis vinifera L.) was carried out and their profile was determined by means of high-performance liquid chromatography with diode array and mass spectrometric detection. Dependence of anthocyanins content and profile on maceration treatment conditions was investigated. Statistically significant differences of anthocyanins concentration in wines Babic produced by various maceration treatments were confirmed by the use of multivariate analysis of variances. The investigation results indicated that the maceration temperature exerts higher influence on anthocyanins concentration than the duration of maceration. In addition, on the basis of anthocyanin composition and using different multivariate statistical analyses, differentiation of wines Babic according to maceration treatments was procured.

引用

页码：397 / 402

页数：6

共 26 条

[1]

AMRANIJOUTEI K, 1996, J INT SCI VIGNE VIN, V30, P41

[2] Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics) [J].