The application of D-optimal design for modelling the red wine ageing process

The aim of this study was to investigate effects of grape seed content in pomace and ageing time on phenolic compounds and colour of red wine using a statistical experimental design. In accordance with the results, it was planned to evaluate a potential use of obtained model for determination of win...

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Bibliographic Details
Published in:Food control 2012-12, Vol.28 (2), p.362-367
Main Authors: Puškaš, Vladimir, Miljić, Uroš
Format: Article
Language:English
Subjects:
Ageing
Colour
D-optimal design
Grape seeds
Red wine
Shelf life
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Summary:The aim of this study was to investigate effects of grape seed content in pomace and ageing time on phenolic compounds and colour of red wine using a statistical experimental design. In accordance with the results, it was planned to evaluate a potential use of obtained model for determination of wine shelf life, in terms of its chromatic characteristics. Response surface methodology was used and experiments were carried out according to the two-factor D-optimal design with cubic model. According to the design, wines were obtained from pomace supplemented with 30–120 g/L of seeds and left for ageing from 3 to 48 months. Parameters (responses) monitored in this study were: total phenols content, total anthocyanins content, flavan-3-ols content, colour intensity and hue. Modified third order polynomial equations, which represent fitted models for investigated responses, are shown as adequate (R2 > 0.90 and P 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2012.04.050