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Title: Polyphenol profiles in white wines : a ǂcomparative analysis of vinification methods Authors: ID Mihajlovska, Magdalina (Author) ID Mozetič Vodopivec, Branka (Mentor) More about this mentor... Files: This document has no files that are freely available to the public. This document may have a physical copy in the library of the organization, check the status via COBISS.  Language: English Work type: Research project (high school) Organization: FVV - School for Viticulture and Enology Abstract: In our graduation seminar, we studied the effects of extended maceration of grape mash on polyphenol extraction in white wine production. Data from the literature show that grape variety plays an important role in the influence of the skin contact procedure on the extraction of phenolics. The polyphenol content of Chardonnay was improved by 24-hour cryomaceration of the mash at 8.0°C and 6.0°C, whereas no such effect was observed at 4.0°C. In the case of Malvasia, the maximum amount of caftaric and caffeic acid was obtained after 21 days of post-fermentation maceration at 16.0°C. These findings underscore the potential of controlled maceration to enrich white wines with greater complexity and antioxidant capacity. However, polyphenols are very susceptible to oxidation, especially during the initial stage of grape processing, leading to the formation of brown pigments and an amber color in such wines, which may also occur during the aging process if the phenolic-rich white wine is not sufficiently protected by other antioxidants. The changes in phenolics during prolonged maceration or aging of vintage white wines are not yet well understood. Further research is needed to elucidate the chemical reactions and transformations of polyphenols during prolonged skin contact and aging in order to develop targeted approaches to produce high-quality white wines with prolonged maceration of the mash with desirable sensory and health-promoting properties. Keywords: polyphenols, white wine, skin contact, winemaking procedures Place of publishing: Nova Gorica Place of performance: Nova Gorica Publisher: M. Mihajlovska Year of publishing: 2024 Year of performance: 2024 Number of pages: 11 str. PID: 20.500.12556/RUNG-9151  COBISS.SI-ID: 204537347  UDC: 634.8+663.2 NUK URN: URN:SI:UNG:REP:PJYV0ZGC Publication date in RUNG: 19.08.2024 Views: 1330 Downloads: 0 Metadata:    Cite this work Plain text BibTeX EndNote XML EndNote/Refer RIS ABNT ACM Ref AMA APA Chicago 17th Author-Date Harvard IEEE ISO 690 MLA Vancouver : MIHAJLOVSKA, Magdalina, 2024, Polyphenol profiles in white wines : a  ǂcomparative analysis of vinification methods [online]. 2024. Nova Gorica : M. Mihajlovska. [Accessed 4 April 2025]. Retrieved from: https://repozitorij.ung.si/IzpisGradiva.php?lang=eng&id=9151 Copy citation

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License:	CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:	The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:	26.06.2024

Secondary language

Language:	Slovenian
Title:	Profil polifenolov belih vin: primerjalna analiza različnih postopkov vinifikacije
Abstract:	V diplomskem seminarju smo preučevali učinke podaljšane maceracije drozge grozdja na ekstrakcijo polifenolov v pridelavi belih vin. Podatki iz literature kažejo da pri vplivu vrste postopka na izplen fenolov, igra sorta pomembno vlogo. Vsebnost polifeolov se je pri sorti Chardonnay izboljšala s postopkom 24 urne kriomaceracije drozge pri 8.0°C in 6.0°C, medtem pri 4.0°C takšnega vpliva niso opazili. Pri vinu Malvazija so največ kaftarne in kavne kisline uspeli pridobiti z 21-dnevno postfermentativno maceracijo pri 16.0°C. Te ugotovitve poudarjajo potencial nadzorovane maceracije za obogatitev belih vin z večjo kompleksnostjo in antioksidativno zmogljivostjo. Vendar so polifenoli zelo dovzetni za oksidacijo, zlasti v začetni fazi predelave grozdja, kar vodi v nastanek rjavih pigmentov in jantarno barvo takih vin, do česar pa lahko pride tudi procesu staranja, če belo vino, bogato s fenoli ni dovolj zaščiteno z drugimi antioksidanti. Opažamo, da spremembe fenolov med daljšo maceracijo ali staranjem tovrsnih belih vin še niso dobro poznane. Potrebne so tudi nadaljnje raziskave za pojasnitev kemijskih reakcij in pretvorb polifenolov med daljšim stikom s kožo in staranjem, da bi razvili ciljno usmerjene pristope za proizvodnjo visoko kakovostnih belih vin s podaljšano maceracijo drozge z želenimi senzoričnimi in zdravju koristnimi lastnostmi.
Keywords:	polifenoli, belo vino, stik s kožicami, postopki pridelave

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