title: Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking.
abstract: Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, was compared with the regional Vranec and the international Cabernet Sauvignon. The extent of skin contact (i.e. maceration time) on levels of phenolic compounds and antioxidant activity of wines was evaluated. A total of 19 phenolic compounds were identified and quantified. Among these malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 224 to 511 mg/L, 22 to 360 mg/L and 26 20 to 375 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. However, prolong maceration slightly decreased their concentration. Stanušina wines presented high levels of hydroxycinnamic acids and antioxidant activity.
authors.affiliation: Faculty of Agriculture, University "Goce Delčev", Krste Misirkov, bb, 2000 Štip, Republic of Macedonia.
authors.forename: Violeta
authors.initials: V
authors.lastname: Ivanova-Petropulos
authors.affiliation: Faculty of Agriculture, University "Goce Delčev", Krste Misirkov, bb, 2000 Štip, Republic of Macedonia.
authors.forename: Sanja
authors.initials: S
authors.lastname: Durakova
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.
authors.forename: Arianna
authors.initials: A
authors.lastname: Ricci
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC 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, 47521 Cesena, FC Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Versari
keywords: Anthocyanins; Autochthonous variety; HPLC; Phenolic acids; Skin contact; Stanušina