Narince Üzüm Çeşidine Ait Üzüm Suyu, Genç Şarap ve Fıçılanmış Şaraplardaki Tyrosol İçeriklerinin Değişimi

Abstract

Kırmızı üzüm ve kırmızı şarapların yoğun fenolik bileşik içerikleri sebebiyle sahip oldukları antioksidatif özellikleri sayesinde sağlığa olan etkileri bilinmekte ve son dönemlerde bu konuda yoğun çalışmalar yapılmaktadır. Beyaz üzüm ve beyaz şaraplar ise kırmızı üzüm çeşitlerinde bulunan trans-resveratrol benzeri antioksidan etki gösteren “tyrosol” isimli uçucu fenolik bileşik içeriğine sahiptirler. Bu araştırmada Narince (Vitis vinifera L.) çeşidine ait üzümler üzüm suyu ve şaraba işlenmiş, elde edilen şarapların bir kısmı meşe fıçılarda 12 ay olgunlaştırılarak örneklerde tyrosol, trans-resveratrol, toplam fenolik bileşik ve antioksidan aktivite değişimleri gözlemlenmiştir. Değerlendirilen parametrelere göre en yüksek içerik 12 ay süreyle fıçılanmış şaraplarda belirlenmiştir.

Keywords

• Narince
• üzüm suyu
• şarap
• tyrosol
• antioksidan kapasite

Change of Tyrosol Contents in Grape Juice, Young Wine and Oaked Wine from Narince Grape Variety

Abstract

Due to the intense phenolic compound contents and antioxidative properties of red grapes and red wines, the health effects are known and intensive studies are being carried out in recent times. White grapes and white wines have a content of volatile phenolic compounds called "tyrosol" which has trans-resveratrol like antioxidant effect in red grape varieties. In this research, grape juice and wine of Narince (Vitis vinifera L.) variety were processed and some of the wine obtained was aged for 12 months in oak barrels, and tyrosol, trans-resveratrol, total phenolic compound and antioxidant activity changes were observed in the samples. According to the evaluated parameters, the highest content was determined in wines that had been oaked for 12 months.

Keywords

• Narince
• grape juice
• wine
• tyrosol
• antioxidant capacity

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