摘要：The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babić has been investigated. The process of wine production by maceration in traditional procedure and by maceration with advanced technique has been compared. During maceration, the dynamics of extraction of total anthocyanins, total phenols, low-molecular proanthocyanidins and high-molecular proanthocyanidins was determined. Mathematical models are proposed for each above mentioned and determined parameter. The models present the values under observation depending on treatment – traditional or modern. Time expressed in days is the input variable for both monitored models. Presented models indicate a significant positive correlation and strongly sustain the concept that the duration and procedure of maceration have considerable influence on the measured variables (R=0.83–0.98).
