Influence of the Time of Maceration on Phenolic Composition of Wines Produced from the Indigenous Variety Prokupac

Natalija Lj Nikolić-Milojević, Ivana S Mošić, Ivana T Karabegović, Miodrag L Lazić, Nada Č Nikolić, Sanja R Perić, Slađana S Golubović, Dejan N Davidović, Dragan T Veličković


The influence of the time of maceration on phenolic composition of wine (white, rosé and red wine) produced from the indigenous variety Prokupac was studied in this paper. White wine was produced from free run, without maceration. In the production of rosé wine, cool-temperature extraction prior to fermentation in 2-hour period was used, while for the production of red wine, maceration was carried out at 15-20˚C for 2 weeks. With the increase of the time of maceration, the concentration of total phenolic compounds also increases, whereby, the lowest content was detected in white wine (565.4 mg/l GAE). The phenolic content in red wine was almost 2.5 times higher when the time of maceration was extended to 14 days (1433.8 mg/l GAE). A significant increase in total flavonoides content was detected: 153.4 mg/l CE (white wine), 179.3 mg/l CE (rosé wine), and 1205.0 mg/l CE (red wine). The total flavonoid share in total phenolic content of the wine increases with the increase of the time of maceration and its value is as follows: 27.1 % (white wine), 34.3 % (rosé wine) and 84.0 % (red wine).

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