Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods
Yazarlar (3)
Ankara Üniversitesi, Türkiye
Prof. Dr. Mustafa BAYRAM
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Ankara Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
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| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of the Institute of Brewing |
| Dergi ISSN | 0046-9750 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q3 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2018 |
| Cilt No | 124 |
| Sayı | 1 |
| Sayfalar | 38 / 44 |
| DOI Numarası | 10.1002/jib.468 |
| Makale Linki | http://doi.wiley.com/10.1002/jib.468 |
| Özet |
| Various methods were evaluated in the production of ‘Hicaz’ pomegranate wine by microvinification. The chemical, phenolic and antioxidant characteristics of the wines were assessed by measurement of water‐soluble dry matter, acidity, density, alcohol content, volatile acidity, total monomeric anthocyanins, polarized colour intensity and individual phenolic compounds. Three different methods – classical maceration (N), seed‐supplemented maceration (S) and seed + enzyme supplemented maceration (E) – were applied. Total phenolic compounds of pomegranate must and wines (after 18 months of storage) were 1897 mg/L (must), 1663 mg/L (N), 1339 mg/L (E) and 1414 mg/L (S). Phenolic compounds in pomegranate must and wines included gallic acid, vanillic acid, caffeic acid, ferulic acid, p‐coumaric acid, hydroxycinnamic acid, epicatechin and catechin. Total antioxidant capacities (Trolox equivalents) of … |
| Anahtar Kelimeler |
| antioxidant capacity | HPLC | phenolic compounds | pomegranate wine |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 15 |
| SCOPUS | 19 |
| Google Scholar | 27 |