title: Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines.
abstract: Phenolic composition of twenty-two Macedonian red wines, including ten autochthonous monovarietal Vranec wines produced with different yeasts for fermentation, and twelve wines from international varieties (Syrah, Merlot and Cabernet Sauvignon) from different wine regions was studied. All wines presented relatively high value of total phenols and antioxidant activity. A total of 19 phenolic compounds were identified and quantified using HPLC-DAD and among them, malvidin-3-glucoside and its derivatives were the major compounds, followed by the petunidin derivatives, while caftaric acid was the predominant cinnamic acid derivative in all wines. The anthocyanin content was mainly affected by the grape variety and to a less extent by the yeast used in fermentation. In particular, the use of locally isolated yeasts affected higher amount of anthocyanins and phenolic acids compared to the wines fermented with commercial yeasts. Principal Component Analysis showed a satisfactory grouping of red wines according to the grape variety.
authors.affiliation: Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia. Electronic address: violeta.ivanova@ugd.edu.mk.
authors.forename: Violeta
authors.initials: V
authors.lastname: Ivanova-Petropulos
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.
authors.forename: Arianna
authors.initials: A
authors.lastname: Ricci
authors.affiliation: Institute of Agriculture, "Ss. Cyril and Methodius" University, Aleksandar Makedonski bb, 1000 Skopje, Macedonia.
authors.forename: Dusko
authors.initials: D
authors.lastname: Nedelkovski
authors.affiliation: Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia.
authors.forename: Violeta
authors.initials: V
authors.lastname: Dimovska
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.
authors.forename: Giuseppina P
authors.initials: GP
authors.lastname: Parpinello
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Versari
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005960:Glucosides / Q000032:analysis / Q000737:chemistry; D010636:Phenols / Q000032:analysis*; D025341:Principal Component Analysis; D018843:Republic of North Macedonia; D013056:Spectrophotometry, Ultraviolet; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005960:Glucosides; D010636:Phenols; C458419:malvidin-3-glucoside
keywords: Anthocyanins; Autochthonous variety; HPLC; Phenolic acids; Vinalco yeasts; Vranec wine