Kinetika alkoholne fermentacije, fenolni sastav, antioksidativna i antimikrobna aktivnost vina Plovdine sa dodatkom aromatičnog bilja

Abstract

The effects of the addition of aromatic herbs on the kinetics of alcoholic fermentation, as well as phenolic composition, antioxidant and antimicrobial activity of Plovdina red wine were studied. Aromatic herbs: anise seeds (Pimpinella anisum L.), cinna­mon bark (Cinnamomum zeylanicum), wormwood leaf (Artemisia absinthium) and licorice root (Glycyrrhiza glabra) were added to Plovdina pomace at the beginning of fermentation. It was observed that the content of total phenolic compounds and flavonoids increased with the addition of aromatic herbs. The highest antioxidant activity was found in Plovdina wine with cinnamon (EC50=0.023±0.001 mg/ml), where as Plovdina control wine (EC50=0.067±0.0006 mg/ml) had the lowest antioxidant activity. All analysed wine samples expressed the antimicrobial activity against G (+) bacteria Bacilussubtilis. However, they did not showany activity against Gram(-) bacteria: Escherichia coli, Salmonella typhimurium or, Candida albicans yeast. Non-flavonoid compounds (benzoic acid and cinnamic acid derivatives), as well as flavonoids (flavan-3-ols, flavonols, flavanones and anthocyanins) were all identified by means of HPLC-DAD analysis.