Technological and microbiological factors affecting the polyphenolic profile of Montenegrin red wines

• Published in: Chemical Industry & Chemical Engineering Quarterly 2019-10, Vol.25 (4), p.309-319
• Main Authors: Radonjic, Sanja, Kosmerl, Tatjana, Ota, Ajda, Prosen, Helena, Maras, Vesna, Demsar, Lea, Polak, Tomaz
• Format: Article
• Language: English
• ISSN: 1451-9372; 2217-7434
• DOI: 10.2298/CICEQ180814009R

The main objective of this study was to determine the impact of three commercial yeasts (BDX, ICVD21 and BM4x4) and lactic acid bacteria (VP41 and ALPHA) on the phenolic profile of Montenegrin red wines. Wines made of two autochthonous grape varieties (Vranac and Kratosija) and international grape variety (Cabernet Sauvignon) were examined. The research was performed during the 2012 and 2013 vintage and twenty-one phenolic compounds, including stilbenes, hydroxycinnamic and hydroxybenzoic acids, and flavonols have been identified in the wine after alcoholic and malolactic fermentation, using the liquid chromatography-mass spectrophotometry method. The influence of different commercial yeasts on all analysed phenolic compounds was statistically significant (p ??0.05) for all examined wines, and there were also statistically significant differences between varietal wines. After alcoholic and malolactic fermentation, the highest average content of p-coumaric acid was determined in Vranac wines. Additional analysis of stilbenes after alcoholic fermentation of varietal wines of the 2013 vintage revealed that the total content of stilbenes was the highest in Vranac wines, where a significant increase of their concentration was observed in wines inoculated with commercial yeast. A similar trend was observed in all studied wine varieties. nema