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Varietal phenolic composition of Probus, Rumenika and Frankovka red wines from Fruška Gora (Serbia) and changes in main compounds during maceration

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Abstract

Red wine is a rich source of different phenolic compounds which contribute to sensorial characteristics and can exhibit various biological properties. The amount of phenolics in wine depends on various factors such as grape variety, environmental conditions and production technology. The extraction of individual polyphenolic compounds during maceration was investigated in this paper. Preliminary determination of specific phenolic compositions in wines produced from grape varieties characteristic for Fruška Gora region (Probus, Frankovka and Rumenika) was also performed. A general trend in extraction of some compounds as well as specific characteristics for each variety regarding phenolic composition was observed. Obtained results showed that among wines of different varieties and vintages, statistically significant differences existed in the content of most analysed phenolics. Wines made from Probus variety were characterised by very high anthocyanin content and Frankovka wines by high content of syringic acid while high contents of piceid (resveratrol), catechin and gallic acid were specific for Rumenika variety. Obtained results have shown that Probus variety has especially great winemaking potential considering high content of phenolic compounds (especially anthocyanins), as well as intensive and stable colour.

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Acknowledgments

The Ministry of Education, Science and Technology Development of the Republic of Serbia, the Project Nos. 31020 and 31002, supported this research.

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Authors and Affiliations

  1. Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia

    Jelena Cvejić & Ljilja Torović

  2. Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, Novi Sad, Serbia

    Vladimir Puškaš, Uroš Miljić & Dušan Rakić

Authors
  1. Jelena Cvejić
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  2. Vladimir Puškaš
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  3. Uroš Miljić
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  4. Ljilja Torović
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Correspondence to Uroš Miljić.

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Cvejić, J., Puškaš, V., Miljić, U. et al. Varietal phenolic composition of Probus, Rumenika and Frankovka red wines from Fruška Gora (Serbia) and changes in main compounds during maceration. Eur Food Res Technol 242, 1319–1329 (2016). https://doi.org/10.1007/s00217-016-2635-y

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