Effect of winemaking on phenolic profile colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel Primitivo Tribidrag) wine

摘要

Changes of total phenols ( ) and total anthocyanins ( ) in wine during the vinification without enzyme addition and with the addition of enzyme A (Vinozym Vintage) or enzyme B (Sihazym Extro). GAE- gallic acid equivalents, M-3-gl- malvidin 3-glucoside. Different letters (a–e/f) on and (a–e/g) on in superscripts denote statistically significant difference (