Effects Of Cluster Thinning Treatments On Chemical Composition and Phenolic Compounds of Grape Juice and Wines of Narince (Vitis Vinifera) Grape Cultivar
Yazarlar (3)
Siirt Üniversitesi, Türkiye
Prof. Dr. Rüstem CANGİ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Mustafa BAYRAM
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Fresenius Enviromental Bulletin |
| Dergi ISSN | 1018-4619 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2019 |
| Cilt No | 28 |
| Sayı | 12 |
| Sayfalar | 9669 / 9678 |
| Özet |
| The present study was conducted to determine the effects of 4 different cluster thinning treatments (CTT) [control (C), 15% (12000 kg/ha), 30% (9000 kg/ha), 60% (6000 kg/ha)] on grape juice and wine quality of Narince grape cultivar grown in Tokat province (Turkey) in 2014-2015 growing seasons. The grapes harvested at technological maturity stage were processed into wines. The pH, total soluble solid contents, titratable acidity, specific gravity, ethyl alcohol, volatile acid, reducing sugar, total sulphur dioxide, total phenolics, total flavonoids and some phenolic compounds of the grape juice and wines were determined. Sensory evaluations revealed that cluster thinning applications increased wine quality. The greatest sensory evaluation score was obtained from 30% cluster thinning treatment and these wines were classified as “excellent quality wines”. As a result, according to analyzes performed in grape juice … |
| Anahtar Kelimeler |
| Cluster thinning | wine | grape juice | quality | phenolic | flavonoid |
