Promjene polifenolnog sastava vina 'Portugizac' tijekom dozrijevanja

Portugieser wine is traditionally produced in the area of Zagreb County and mainly consumed as a young wine since it is not known as red wine for long aging. In this study, the polyphenol composition and quality of regular grape wine production (after 3, 6 and 12 months in the bottle) was compared with the wine made from vines whose roots were treated by mycorrhizal fungus. Tracking changes of polyphenolic composition during aging was done by HPLC (High Liquid Chromatography Performance) method. The project started in the fall of 2016 at the area of Zagreb County, when the MYKOFLOR vaccine from the company Bio-Future d.o.o. was applied in the OPG Majcenovic and OPG Gregoric vineyards. The aging of wine changes both, the sensory properties and the chemical composition of wine. Based on the obtained results, the positive effect of mycorrhizas on the polyphenol profile of the wine, as increase of total phenols, especially anthocyanins, was determined. After 12 months of aging in the bottle there was an increase in the concentration of gallic and hydroxycinnamic acids and flavonols, in all other groups of polyphenols there was a decrease in concentrations.