The Effect of Cold Maceration on the Phenolic Composition of Red Wines
Yazarlar (3)
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Burcu Öztürk Namık Kemal Üniversitesi, Türkiye
Prof. Dr. Rahmi Ertan Anlı Ankara Üniversitesi, Türkiye
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | İngilizce |
| Bildiri Alt Türü | Özet Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Web of Science Kapsamındaki Kongre/Sempozyum | ||
| DOI Numarası | 10.1051/bioconf/20170904006 | ||
| Kongre Adı | 40th World Congress of Vine and Wine | ||
| Kongre Tarihi | 29-05-2017 / 02-06-2017 | ||
| Basıldığı Ülke | Basıldığı Şehir | ||
| Bildiri Linki | http://www.oiv.int/public/medias/5569/book-of-abstracts-40-oiv-congress-bulgaria.pdf | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
|
||
| Özet |
| In this study, it was aimed to reveal the effect of cold maceration on the phenolic composition according to classical maceration in Cabernet sauvignon wines. For this purpose; total phenol, total anthocyanin and biologically active eight different phenolic compounds were determined by HPLC in Cabernet sauvignon wines produced with two different maceration techniques during the 2009 and 2010 harvest years. According to the results obtained; wines produced in 2009 and 2010 with classical maceration showed the highest total phenol content with 1529.09 mg GAE/L and 2051.81 mg GAE/L, respectively. The highest total anthocyanin content in Cabernet sauvignon wines were determined in classic maceration wine (149.95 mg/L), cold maceration wine (279.50 mg/L) in 2009 and 2010. The amount of catechin in classic and cold maceration wines was determined as 58.30 mg/L; 51.30 mg/L in 2009 and … |
| Anahtar Kelimeler |
| red wine | maceration | phenolic | anthocyanins |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 8 |