Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines
Sara Rossi, Ena Bestulić, Ivana Horvat, Tomislav Plavša, Igor Lukić, Marijan Bubola, Karin Kovačević Ganić, Natka Ćurko, Ana-Marija Jagatić Korenika, Sanja Radeka
Abstract
The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines was studied. The study covered seven days of maceration as a control (TM7), prolonged 10-day maceration (TM10), prolonged post-fermentative 21-day maceration (TM21), and 48-h pre-fermentative maceration heating at 45 °C followed by eight-day standard maceration (TPHT). Phenolic compounds were analyzed using high-performance liquid chromatography with UV–Vis diode array and fluorescence detection. Analysis of macro- and microelements was conducted by inductively coupled plasma - optical emission spectrometry. Sensory profiles of wine samples were obtained using quantitative descriptive analysis and the 100-point O.I.V./U.I.O.E. method. The results showed a significant increase of 25% in total flavan-3-ols content in TM21 wine. The concentrations of hydroxybenzoic acids increased significantly upon TM21 and TPHT treatment, while particular hydroxycinnamic acids showed a significant increase after TPHT treatment. The obtained results showed differences in the content of macro- and microelements, with significantly higher values of particular elements in TM21 and TPHT wines. Sensory analysis results corresponded to the chemical content of the wines to a great extent. The findings showed that TM21 and TPHT treatments have a positive influence on the taste attributes of the investigated wines.