prikaz prve stranice dokumenta Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures
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Scientific paper - Original scientific paper
Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures
In: 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova. / Carović-Stanko, Klaudija; Širić, Ivan (Ed.). Zagreb: Sveučilište u Zagrebu Agronomski fakultet, 2023. pp. 195-201. urn:nbn:hr:204:006739
Orbanić, Fumica; Rossi, Sara; Bestulić, Ena; Kovačević Ganić, Karin; Ćurko, Natka; Tomašević, Marina; Plavša, Tomislav; Jeromel, Ana; Radeka, Sanja

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Orbanić, F., Rossi, S., Bestulić, E., Kovačević Ganić, K., Ćurko, N., Tomašević, M. ... Radeka, S. (2023). Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures. In K. Carović Stanko, (Ed.), I. Širić, (Ed.), 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova (pp. 195-201). Zagreb: Sveučilište u Zagrebu Agronomski fakultet. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:006739

Orbanić, Fumica, et al. "Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures." 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova, edited by Klaudija Carović Stanko, edited by Ivan Širić, Sveučilište u Zagrebu Agronomski fakultet, 2023, pp. 195-201. https://urn.nsk.hr/urn:nbn:hr:204:006739

Orbanić, Fumica, Sara Rossi, Ena Bestulić, Karin Kovačević Ganić, Natka Ćurko, Marina Tomašević, Tomislav Plavša, Ana Jeromel and Sanja Radeka. "Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures." In 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova, 195-201. Zagreb: Sveučilište u Zagrebu Agronomski fakultet, 2023. Accessed 2024 November 19. https://urn.nsk.hr/urn:nbn:hr:204:006739

Orbanić, F., et al. (2023) 'Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures', in Carović Stanko, K. (ed.), Širić, I. (ed.), 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova, Sveučilište u Zagrebu Agronomski fakultet, Zagreb, pp. 195-201. Available at: https://urn.nsk.hr/urn:nbn:hr:204:006739 (Accessed 19 November 2024)

Orbanić F, Rossi S, Bestulić E, Kovačević Ganić K, Ćurko N, Tomašević M, and sur.. Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures. In: K. Carović Stanko, ed., I. Širić, ed. 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova. Zagreb: Sveučilište u Zagrebu Agronomski fakultet; 2023. Pp. 195-201. [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:006739

F. Orbanić, et al., "Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures", 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova, K. Carović Stanko and I. Širić, Eds. Zagreb: Sveučilište u Zagrebu Agronomski fakultet, 2023. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:204:006739 [Accessed: 19 November 2024]

Metadata
Title (english)Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures
AuthorFumica Orbanić
AuthorSara Rossi
AuthorEna Bestulić
AuthorKarin Kovačević Ganić
AuthorNatka Ćurko
AuthorMarina Tomašević
AuthorTomislav Plavša
AuthorAna Jeromel
AuthorSanja Radeka
EditorKlaudija Carović-Stanko
EditorIvan Širić
Author's institutionUniversity of Zagreb
Faculty of Agriculture
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract (english)
Six vinification treatments, including control treatment (K7) were carried out to investigate: the impact of 48-h pre-fermentative mash cooling (8 °C) followed by 13-days maceration (C15), 28- days maceration (C30) and saignée technique (CS15) ; and the impact of 48-h heating (50 °C) followed by 13-days maceration (H15) and 28 days (H30) on total phenolic content (TPC) and antioxidant capacity (AC) in Teran wines. TPC was analysed by a method based on Folin–Ciocalteu reagent and AC was determined by FRAP and ORAC assay. The results showed higher TPC and AC in all treatments compared to the control wine (K7). The highest TPC was found after saignée technique applied (CS15). Pre-fermentative heating and 30-day maceration treatment (H30) showed the strongest antioxidant capacity, with both FRAP and ORAC assay.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Publication title58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova
Numberingpp. 195-201
p-ISSN2459-5543
URN:NBNurn:nbn:hr:204:006739
Publication2023
ProjectNumber: IP-2018-01-5049
Title (croatian): Utjecaj različitih vinifikacijskih tehnologija na kvalitativna svojstva vina od autohtonih hrvatskih sorti: uloga vina u ljudskoj prehrani
Acronym: VINUM SANUM
Leader: Sanja Radeka
Jurisdiction: Croatia
Funding stream: Research Projects
ConferenceTitle: 58. hrvatski i 18. međunarodni simpozij agronoma
Location: Dubrovnik, Croatia
Start date: 2023-02-11
End date: 2023-02-17
Assembly type: Lecture
Type of resourceText
PublisherSveučilište u Zagrebu Agronomski fakultet
Publishing placeZagreb
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-29 13:24:32