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Effects of Different Vinification Techniques on Phenolic Compounds in Kalecik Karasi Wines (Turkish with English Abstract)

Year 2014, Volume: 39 Issue: 4, 219 - 226, 01.08.2014

Abstract

Phenolic compounds give sensory properties to wine and also they have benefits for human health. Their quantities change according to vinification techniques. This research was conducted to determine the anthocyanin, total phenolic compounds, antioxidant activity, catechin, epicatechin, rutin, trans-resveratrol and cis-resveratrol levels in Kalecik Karası wines obtained by cold maceration and thermovinification techniques. Kalecik Karası, plant material of this research, harvested in 1,100 density in Ankara University Faculty of Agriculture Kalecik Viticultural Research and Experiment Station. Before the cold maceration and the thermovinification treatment, grapes are kept in cold storage for 72 hours and processed into wine 1,116 and 1,115 density respectively. As a result of this research, it was found that cold maceration decreased phenolic compounds in wine and thermovinification increased antioxidant activity, total phenolic compounds, catechin, rutin and trans resveratrol content in wines.

References

  • Borra MT, Smith BC, Denu JM. 2005. Mechanism of human SIRT1 activation by resveratrol . J Biol Chem, 280, 17187-17195.
  • Kaeberlein M, McDonagh T, Heltweg B, Hixon J, Westman EA, Caldwell SD, Napper A, Curtis R, DiStefano PS, Fields S ,Bedalov A, Kennedy BK. 2005. Substrate-specific activation of sirtuins by resveratrol. J Biol Chem, 280, 17038-17045.
  • Das DK, Maulik N. 2006. Resveratrol in cardioprotection: a therapeutic promise of alternative medicine. Mol Interv, 6, 36-47.
  • Fitzpatrick DF, Hirschfield SL, Coffey RG. 1993. Endothelium-Dependent Vasorelaxing Activity Of Wine Or Other Grape Products. Am J Physiol, 265, H774-H748.
  • Klinge CM, Risinger KE, Watts MB, Beck V, Eder R, Jungbauer A. 2003. Estrogenic activity in white and red wine extracts. J Agri Food Chem, 51, 1850-1857.
  • Pendurthi UR, Rao LV. 2002. Resveratrol suppresses agonist-induced monocyte adhesion to cultured human endothelial cells. Thromb Res, 106,243- 8.
  • Moskaug J, Carlsen H, Myhrstad MCV. 2005. Polyphenols and glutathione synthesis regulation. Am J Clin Nutr, 81, 277S-283S.
  • Sener G, Tugtepe H, Yuksel M. 2006. Resveratrol improves ischemia/reperfusion-induced oxidative renal injury in rats. Med Res Rev, 37, 822-829.
  • Chao C. 2007. Associations between beer, wine, and liquor con-sumption and lung cancer risk: A meta-analysis. Cancer Epidemiol Biomark Prev, 16:2436-2447.
  • Han XT, Zheng FM, Foss S Ma TR, Holford P, Boyle B, Lead-erer P, Zhao M Dai, Y Zhang. 2010. Alcohol consumption and non-Hodgkin lymphoma survival. J Cancer Surviv, 4:101-109.
  • Langcake P, Pryce RJ. 1976. The production of resveratrol by Vitis vinifera and other members of the Vitaceace as a response to infection or injury. Physiol Plant Pathol, 9, 77-86.
  • Bavaresco L, Petegolli D, Cantu E, Fregoni C, Chiusa G. And Trevisan M. 1997. Elicitation and accumulation of stilbene phytoalexins in grapevine berries infected by Botrytis cinerea. Vitis, 36 (2), 77-83.
  • Romero-Pérez AI, Lamuela-Raventós RM, Andrés-Lacueva C. And De La Torre-Boronat MC. 2001. Method ort he quantitative extraction of resveratrol and piceid isomers in grape berry skins. Effect of powdery mildew on the stilbene content. J Agric Food Chem, 49, 210-215.
  • Langcake P, Pryce RJ. 1977. The production of resveratrol and viniferins by grapevines in responce to ultraviolet irradiation. Photochem,16, 1193-1196.
  • Melzoch K, Hanzlikova I, Filip V, Buckiova D and Smidrkal J. 2001. Resveratrol in parts of vine and wine originating from Bohemian and Moravian vineyard regions. Agric Conspec Sci, 66(1), 53-57.
  • Adrian M, Jeandet P, Bessis R. And Joubert MJ. 1996. Induction of phytoalexin (resveratrol) synthesis in grapevine leaves treated with Aluminum chloride (AlCl3). J Agric Food Chem, 44,1979-1981. 19. Coulomb C, Lizzi Y, Coulomb PJ, Roggero JP, Coulomb PO and Agullon O. 1999. Can copper be an elicitor? Phytomorphology, 512, 41-46.
  • Tinttunen S, Lehtonen P. 2001. Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data. Euro Food, 212(3), 390-394.
  • Artés-Hernandez F, Artés F, Tomás-Baerberán FA. 2003. Quality and enhancement of bioactive phenolics in cv. Napoleon table grapes exposed to differrent postharvest gaseous treatments, J Agric Food Chem, 51, 5290-5295.
  • Bavaresco L, Vezzulli S, Battilani P, Giorni P, Pietri A. And Bertuzzi T. 2003. Effect of ochratoxin A-producing Aspergilli on stilbenic phytoalexin syntheisis in grapes. J Agric Food Chem, 51, 6151-6157.
  • Göktürk Baydar N. 2006. Organic Acids, Tocopherols and Phenolic Compositions of Some Turkish Grape Cultivars. Chemistry of Natural Compounds, 42, 2, 156-159.
  • Souquet JM, Labarbe B, Le Guerneve C, Cheyneir V, Moutounet M. 2000. Phenolics Composition of Grape Stems. J Agric Food Chem, 48, 1076-1080.
  • Monagas M, Garrido I, Bartolome B, Gomez Cordovez C. 2006. Chemical Characterization of Commercial Dietary Ingredients from Vitis vinifera L. Anal Chim Acta, 563, 401-410.
  • Poudel RP, Tamura H, Kataoka I, Mochioka R. 2008. Phenolic Compounds and Antioxidant Activities of Skins and Seeds of Five Wild Grapes and Two Hybrids Native to Japan. J Food Compos Anal, 21, 622-625.
  • Özden M, Vardin H. 2009. fianlıurfa Koflullarında Yetifltirilen Bazı fiaraplık Üzüm Çeflitlerinin Kalite ve Fitokimyasal Özellikleri. HRÜZF Dergisi, 13(2):21-27.
  • Melzoch K, Hanzlikova I, Filip V, Buckiova D. And Smidrkal J. 2001. Resveratrol in parts of vine and wine originating from Bohemian and Moravian vineyard regions. Agric Consp Sci, 66(1), 53-57.
  • Prajitna A, Dami E I, Steiner E T, Ferree C D, Scheerens C J, Schwartz JS. 2007. Influence of Cluster Thinning on Phenolic Composition, Resveratrol, and Antioksidant Capacity in Chambourcin Wine. Am J Enol Vitic, 58,3.
  • Pezet R, Cuenat P. 1996. Resveratrol ‹n Wine: Extraction from Skin During Fermantation and Post-Fermantation Standing of Must From Gamay Grapes. Enol Vitic, Vol. 47, No:3.
  • Anlı E. 2004. Farklı fiarap ‹flleme Yöntemlerinin Kalecik Karası fiarabının Fenol Bileflimi Ve Antioksidan Kapasitesi Üzerine Etkisi. Gıda, 29 (6):451-455.
  • Leblanc M. R. 2006. Cultivar, juice extraction, ultra violet irraditation and storage influence the stilbene content of muscadine grape (Vitis rotundifolia Michx.).Ph.D. Loisiana State University. Loisiana. 120 p.
  • Singleton VL, Rossi JJA. 1965. Colorimetric of totalmphenolics with phosphomolybdic– phosphotungstic acid reagents. Am J Enol Vitic, 16(3): 144-158.
  • Giusti M, Wrolstad R. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current Protocols in Food Analytical Chemistry, F1.2.1-F1.2.13
  • Re R, Pellegrini, N, Proteggente A, Pannala A, Yang M. And Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Biol Med, 26, 1231-1237.
  • Waterhouse AL. 2005. Determination of total fenolics, in Handbook of Food Analytical Chemistry, ed. By Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith DM, Sporns P. John Wiley & Sons Inc; New Jersey, p. 463-470.
  • Anli R E, Vural N. 2009.Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions. Molecules, 14, 289-297.
  • Porgalı E, Büyüktuncel E. 2012. Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods. Food Res Int, 45 (2012) 145–154.
  • Heredia FJ, Escudero-Gilete ML, Hernanz D, Gordillo B, Melendez-Martinez AJ, Vicario IM, Gonzalez-Miret ML. 2010. Influence of the refrigeration technique on the colour and phenolic composition of Syrah red wines obtained by pre-fermentative cold maceration. Food Chem, 118, 377-383.
  • Özkan G, Göktürk Baydar N. 2006. A Direct RP-HPLC Determination of Phenolic Compounds in Turkish Red Wines. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi, 19 (2), 229-234.
  • Langcake P, Pryce R J. 1976. The production of resveratrol by Vitis vinifera and other membres of the Vitaceae as a response to infection or injury. Physiol. Plant Pathol. 9, 77-86.
  • Langcake P, McCarthy W V. 1979. The relationship of resveratrol production to infection of grapevine leaves by Botrytis cinerea. Vitis, 18, 244-253.
  • Creasy L L, Coffee M. 1988. Phytoalexin production potential of grape berries. J Am Soc Hortic Sci, 113, 230-234.
  • Jeandet P, Bessis R, Gautheron B. 1991. The production of resveratrol (3, 5, 4¢ trihydroxystilbene) by grape berries in different developmental stages. Am J Enol Vitic, 42, 41-46.
  • Liswidowati M F, Hohmann F, Burkhardt S, Kindl H. 1991. Induction of stilbene synthase by Botrytis cinerea in cultured grapevine cells. Planta, 183, 307-314.
  • Jeandet P, Bessis R, Sbaghi M, Meunier P. 1995. Production of the phytoalexin resveratrol by grape as a response to Botrytis cinerea attacks under natural conditions. J Phytopathol, 143, 135-139.
  • Adrian M, Jeandet A C, Douillet-Breuil L, Bessis R. 2000. Stilbene content of mature Vitis vinifera berries in response to UV-C elicitation. J Agric Food Chem, 48, 6103-6105.
  • Bais A J, Murphy P J, Dry I B. 2000. The molecular regulation of stilbene phytoalexin biosynthesis in Vitis vinifera during grape berry development. Aust J Plant Physiol, 27, 425-433.
  • Cantos E, Garci´a-Viguera C, Pascual-Teresa S, Toma´s-Barbera´n F A. 2000. Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes. J Agric Food Chem, 48, 4606-4612.
  • Siemann E H, Creasy L L. 1992. Concentration of the phytoalexyn resveratrol in wine. Am J Enol Vitic, 43, 49-52. (17).
  • Jeandet P, Bessis R, Maume B F, Sbaghi M. 1993. Analysis of resveratrol in Burgundy wines. J. Wine Res, 4, 79-85.
  • Goldberg D M, Yan J, Ng E, Diamandis E P, Karumanchiri A, Soleas G J, Waterhouse A L. 1995. A global survey of trans-resveratrol concentrations in commercial wines. Am J Enol Vitic, 46, 159- 165.
  • Mattivi F, Reniero F, Korhammer S. 1995. Isolation, characterization, and evolution in red wine vinification of resveratrol monomers. J Agric Food Chem, 43, 1820-1823.
  • Goldberg D M, Ng E, Karumanchiri A, Diamandis E P, Soleas G J. 1996. Resveratrol glucosides are important components of commercial wines. Am J Enol Vitic, 47, 415-420.
  • Pezet R, Cuneat Ph. 1996. Resveratrol in wine: extraction from skin during fermentation and post-fermentation standing of must from Gamay grapes. Am J Enol Vitic, 47, 287-290.
  • Romero-Pe´rez A I, Lamuela-Ravento´s R M, Waterhouse A L, de la Torre-Boronat M C. 1996. Levels of cisand trans-resveratrol and their glucosides in white and rose´ Vitis vinifera wines from Spain. J Agric Food Chem, 44, 2124-2128.
  • Vrhovsek U, Wendelin S, Eder R. 1997. Effects of variousvinification techniques on the concentrations of cis- and trans-resveratrol and resveratrol glucoside isomers in wine. Am J Enol Vitic, 48, 214-219.
  • Threlfall R T, Morris J R, Mauromoustakos A. 1999. Effect of variety, ultraviolet light exposure, and enological methods on the trans-resveratrol level of wine. Am J Enol Vitic, 50, 57-64.
  • Roggero J P, Garcia-Parrilla C. 1995. Effects of ultraviolet irradiation on resveratrol and changes in resveratrol and various of its derivatives in the skins of ripening grapes. Sci Aliments, 15, 411-422. 62. Fritzemeier K H, Kindl H. 1981. Coordinate induction by UV light of stilbene synthase phenylalanine ammonialyase and cinnamate 4-hydroxylyase in leaves of Vitaceae. Planta, 151, 48-52.

Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi

Year 2014, Volume: 39 Issue: 4, 219 - 226, 01.08.2014

Abstract

Fenolik bileşikler şaraba duyusal özelliklerini katmakla beraber, insan sağlığı açısından yararları olduğu bilinen bileşiklerdir ve miktarları vinifikasyon tekniklerine göre değişiklik göstermektedir. Bu araştırmada Kalecik Karası üzüm çeşidinden termovinifikasyon ve soğuk maserasyon uygulamaları ile elde edilen şaraplarda toplam antosiyanin, toplam fenolik bileşik, antioksidan aktivite, kateşin, epikateşin, rutin, trans-resveratrol ve cis-resveratrol miktarlarının belirlenmesi amaçlanmıştır. Araştırmanın bitkisel materyalini oluşturan Kalecik Karası üzüm çeşidi, Ankara Üniversitesi Ziraat Fakültesi Kalecik Bağcılık Araştırma ve Uygulama İstasyonu’nda bulunan bağdan 1,100 dansitede hasat edilmiştir. Soğuk maserasyon ve termovinifikasyon uygulamaları öncesi üzümler şaraba işlenmeden önce 72 saat soğuk hava deposunda tutulmuşlar ve sırası ile 1,116 ve 1,115 dansitede şaraba işlenmişlerdir. Araştırma sonucunda soğuk maserasyon uygulamasının fenolik bileşik içeriklerinde düşüşe sebep olduğu, termovinifikasyon uygulamasının ise şaraplarda antioksidan aktivite, toplam fenolik bileşik, kateşin, rutin ve trans-resveratrol içeriklerini artırdığı tespit edilmiştir.

References

  • Borra MT, Smith BC, Denu JM. 2005. Mechanism of human SIRT1 activation by resveratrol . J Biol Chem, 280, 17187-17195.
  • Kaeberlein M, McDonagh T, Heltweg B, Hixon J, Westman EA, Caldwell SD, Napper A, Curtis R, DiStefano PS, Fields S ,Bedalov A, Kennedy BK. 2005. Substrate-specific activation of sirtuins by resveratrol. J Biol Chem, 280, 17038-17045.
  • Das DK, Maulik N. 2006. Resveratrol in cardioprotection: a therapeutic promise of alternative medicine. Mol Interv, 6, 36-47.
  • Fitzpatrick DF, Hirschfield SL, Coffey RG. 1993. Endothelium-Dependent Vasorelaxing Activity Of Wine Or Other Grape Products. Am J Physiol, 265, H774-H748.
  • Klinge CM, Risinger KE, Watts MB, Beck V, Eder R, Jungbauer A. 2003. Estrogenic activity in white and red wine extracts. J Agri Food Chem, 51, 1850-1857.
  • Pendurthi UR, Rao LV. 2002. Resveratrol suppresses agonist-induced monocyte adhesion to cultured human endothelial cells. Thromb Res, 106,243- 8.
  • Moskaug J, Carlsen H, Myhrstad MCV. 2005. Polyphenols and glutathione synthesis regulation. Am J Clin Nutr, 81, 277S-283S.
  • Sener G, Tugtepe H, Yuksel M. 2006. Resveratrol improves ischemia/reperfusion-induced oxidative renal injury in rats. Med Res Rev, 37, 822-829.
  • Chao C. 2007. Associations between beer, wine, and liquor con-sumption and lung cancer risk: A meta-analysis. Cancer Epidemiol Biomark Prev, 16:2436-2447.
  • Han XT, Zheng FM, Foss S Ma TR, Holford P, Boyle B, Lead-erer P, Zhao M Dai, Y Zhang. 2010. Alcohol consumption and non-Hodgkin lymphoma survival. J Cancer Surviv, 4:101-109.
  • Langcake P, Pryce RJ. 1976. The production of resveratrol by Vitis vinifera and other members of the Vitaceace as a response to infection or injury. Physiol Plant Pathol, 9, 77-86.
  • Bavaresco L, Petegolli D, Cantu E, Fregoni C, Chiusa G. And Trevisan M. 1997. Elicitation and accumulation of stilbene phytoalexins in grapevine berries infected by Botrytis cinerea. Vitis, 36 (2), 77-83.
  • Romero-Pérez AI, Lamuela-Raventós RM, Andrés-Lacueva C. And De La Torre-Boronat MC. 2001. Method ort he quantitative extraction of resveratrol and piceid isomers in grape berry skins. Effect of powdery mildew on the stilbene content. J Agric Food Chem, 49, 210-215.
  • Langcake P, Pryce RJ. 1977. The production of resveratrol and viniferins by grapevines in responce to ultraviolet irradiation. Photochem,16, 1193-1196.
  • Melzoch K, Hanzlikova I, Filip V, Buckiova D and Smidrkal J. 2001. Resveratrol in parts of vine and wine originating from Bohemian and Moravian vineyard regions. Agric Conspec Sci, 66(1), 53-57.
  • Adrian M, Jeandet P, Bessis R. And Joubert MJ. 1996. Induction of phytoalexin (resveratrol) synthesis in grapevine leaves treated with Aluminum chloride (AlCl3). J Agric Food Chem, 44,1979-1981. 19. Coulomb C, Lizzi Y, Coulomb PJ, Roggero JP, Coulomb PO and Agullon O. 1999. Can copper be an elicitor? Phytomorphology, 512, 41-46.
  • Tinttunen S, Lehtonen P. 2001. Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data. Euro Food, 212(3), 390-394.
  • Artés-Hernandez F, Artés F, Tomás-Baerberán FA. 2003. Quality and enhancement of bioactive phenolics in cv. Napoleon table grapes exposed to differrent postharvest gaseous treatments, J Agric Food Chem, 51, 5290-5295.
  • Bavaresco L, Vezzulli S, Battilani P, Giorni P, Pietri A. And Bertuzzi T. 2003. Effect of ochratoxin A-producing Aspergilli on stilbenic phytoalexin syntheisis in grapes. J Agric Food Chem, 51, 6151-6157.
  • Göktürk Baydar N. 2006. Organic Acids, Tocopherols and Phenolic Compositions of Some Turkish Grape Cultivars. Chemistry of Natural Compounds, 42, 2, 156-159.
  • Souquet JM, Labarbe B, Le Guerneve C, Cheyneir V, Moutounet M. 2000. Phenolics Composition of Grape Stems. J Agric Food Chem, 48, 1076-1080.
  • Monagas M, Garrido I, Bartolome B, Gomez Cordovez C. 2006. Chemical Characterization of Commercial Dietary Ingredients from Vitis vinifera L. Anal Chim Acta, 563, 401-410.
  • Poudel RP, Tamura H, Kataoka I, Mochioka R. 2008. Phenolic Compounds and Antioxidant Activities of Skins and Seeds of Five Wild Grapes and Two Hybrids Native to Japan. J Food Compos Anal, 21, 622-625.
  • Özden M, Vardin H. 2009. fianlıurfa Koflullarında Yetifltirilen Bazı fiaraplık Üzüm Çeflitlerinin Kalite ve Fitokimyasal Özellikleri. HRÜZF Dergisi, 13(2):21-27.
  • Melzoch K, Hanzlikova I, Filip V, Buckiova D. And Smidrkal J. 2001. Resveratrol in parts of vine and wine originating from Bohemian and Moravian vineyard regions. Agric Consp Sci, 66(1), 53-57.
  • Prajitna A, Dami E I, Steiner E T, Ferree C D, Scheerens C J, Schwartz JS. 2007. Influence of Cluster Thinning on Phenolic Composition, Resveratrol, and Antioksidant Capacity in Chambourcin Wine. Am J Enol Vitic, 58,3.
  • Pezet R, Cuenat P. 1996. Resveratrol ‹n Wine: Extraction from Skin During Fermantation and Post-Fermantation Standing of Must From Gamay Grapes. Enol Vitic, Vol. 47, No:3.
  • Anlı E. 2004. Farklı fiarap ‹flleme Yöntemlerinin Kalecik Karası fiarabının Fenol Bileflimi Ve Antioksidan Kapasitesi Üzerine Etkisi. Gıda, 29 (6):451-455.
  • Leblanc M. R. 2006. Cultivar, juice extraction, ultra violet irraditation and storage influence the stilbene content of muscadine grape (Vitis rotundifolia Michx.).Ph.D. Loisiana State University. Loisiana. 120 p.
  • Singleton VL, Rossi JJA. 1965. Colorimetric of totalmphenolics with phosphomolybdic– phosphotungstic acid reagents. Am J Enol Vitic, 16(3): 144-158.
  • Giusti M, Wrolstad R. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current Protocols in Food Analytical Chemistry, F1.2.1-F1.2.13
  • Re R, Pellegrini, N, Proteggente A, Pannala A, Yang M. And Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Biol Med, 26, 1231-1237.
  • Waterhouse AL. 2005. Determination of total fenolics, in Handbook of Food Analytical Chemistry, ed. By Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith DM, Sporns P. John Wiley & Sons Inc; New Jersey, p. 463-470.
  • Anli R E, Vural N. 2009.Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions. Molecules, 14, 289-297.
  • Porgalı E, Büyüktuncel E. 2012. Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods. Food Res Int, 45 (2012) 145–154.
  • Heredia FJ, Escudero-Gilete ML, Hernanz D, Gordillo B, Melendez-Martinez AJ, Vicario IM, Gonzalez-Miret ML. 2010. Influence of the refrigeration technique on the colour and phenolic composition of Syrah red wines obtained by pre-fermentative cold maceration. Food Chem, 118, 377-383.
  • Özkan G, Göktürk Baydar N. 2006. A Direct RP-HPLC Determination of Phenolic Compounds in Turkish Red Wines. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi, 19 (2), 229-234.
  • Langcake P, Pryce R J. 1976. The production of resveratrol by Vitis vinifera and other membres of the Vitaceae as a response to infection or injury. Physiol. Plant Pathol. 9, 77-86.
  • Langcake P, McCarthy W V. 1979. The relationship of resveratrol production to infection of grapevine leaves by Botrytis cinerea. Vitis, 18, 244-253.
  • Creasy L L, Coffee M. 1988. Phytoalexin production potential of grape berries. J Am Soc Hortic Sci, 113, 230-234.
  • Jeandet P, Bessis R, Gautheron B. 1991. The production of resveratrol (3, 5, 4¢ trihydroxystilbene) by grape berries in different developmental stages. Am J Enol Vitic, 42, 41-46.
  • Liswidowati M F, Hohmann F, Burkhardt S, Kindl H. 1991. Induction of stilbene synthase by Botrytis cinerea in cultured grapevine cells. Planta, 183, 307-314.
  • Jeandet P, Bessis R, Sbaghi M, Meunier P. 1995. Production of the phytoalexin resveratrol by grape as a response to Botrytis cinerea attacks under natural conditions. J Phytopathol, 143, 135-139.
  • Adrian M, Jeandet A C, Douillet-Breuil L, Bessis R. 2000. Stilbene content of mature Vitis vinifera berries in response to UV-C elicitation. J Agric Food Chem, 48, 6103-6105.
  • Bais A J, Murphy P J, Dry I B. 2000. The molecular regulation of stilbene phytoalexin biosynthesis in Vitis vinifera during grape berry development. Aust J Plant Physiol, 27, 425-433.
  • Cantos E, Garci´a-Viguera C, Pascual-Teresa S, Toma´s-Barbera´n F A. 2000. Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes. J Agric Food Chem, 48, 4606-4612.
  • Siemann E H, Creasy L L. 1992. Concentration of the phytoalexyn resveratrol in wine. Am J Enol Vitic, 43, 49-52. (17).
  • Jeandet P, Bessis R, Maume B F, Sbaghi M. 1993. Analysis of resveratrol in Burgundy wines. J. Wine Res, 4, 79-85.
  • Goldberg D M, Yan J, Ng E, Diamandis E P, Karumanchiri A, Soleas G J, Waterhouse A L. 1995. A global survey of trans-resveratrol concentrations in commercial wines. Am J Enol Vitic, 46, 159- 165.
  • Mattivi F, Reniero F, Korhammer S. 1995. Isolation, characterization, and evolution in red wine vinification of resveratrol monomers. J Agric Food Chem, 43, 1820-1823.
  • Goldberg D M, Ng E, Karumanchiri A, Diamandis E P, Soleas G J. 1996. Resveratrol glucosides are important components of commercial wines. Am J Enol Vitic, 47, 415-420.
  • Pezet R, Cuneat Ph. 1996. Resveratrol in wine: extraction from skin during fermentation and post-fermentation standing of must from Gamay grapes. Am J Enol Vitic, 47, 287-290.
  • Romero-Pe´rez A I, Lamuela-Ravento´s R M, Waterhouse A L, de la Torre-Boronat M C. 1996. Levels of cisand trans-resveratrol and their glucosides in white and rose´ Vitis vinifera wines from Spain. J Agric Food Chem, 44, 2124-2128.
  • Vrhovsek U, Wendelin S, Eder R. 1997. Effects of variousvinification techniques on the concentrations of cis- and trans-resveratrol and resveratrol glucoside isomers in wine. Am J Enol Vitic, 48, 214-219.
  • Threlfall R T, Morris J R, Mauromoustakos A. 1999. Effect of variety, ultraviolet light exposure, and enological methods on the trans-resveratrol level of wine. Am J Enol Vitic, 50, 57-64.
  • Roggero J P, Garcia-Parrilla C. 1995. Effects of ultraviolet irradiation on resveratrol and changes in resveratrol and various of its derivatives in the skins of ripening grapes. Sci Aliments, 15, 411-422. 62. Fritzemeier K H, Kindl H. 1981. Coordinate induction by UV light of stilbene synthase phenylalanine ammonialyase and cinnamate 4-hydroxylyase in leaves of Vitaceae. Planta, 151, 48-52.
There are 56 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Hande Tahmaz This is me

Gökhan Söylemezoğlu This is me

Publication Date August 1, 2014
Published in Issue Year 2014 Volume: 39 Issue: 4

Cite

APA Tahmaz, H. ., & Söylemezoğlu, G. . (2014). Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi. Gıda, 39(4), 219-226.
AMA Tahmaz H, Söylemezoğlu G. Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi. The Journal of Food. August 2014;39(4):219-226.
Chicago Tahmaz, Hande, and Gökhan Söylemezoğlu. “Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi”. Gıda 39, no. 4 (August 2014): 219-26.
EndNote Tahmaz H, Söylemezoğlu G (August 1, 2014) Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi. Gıda 39 4 219–226.
IEEE H. . Tahmaz and G. . Söylemezoğlu, “Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi”, The Journal of Food, vol. 39, no. 4, pp. 219–226, 2014.
ISNAD Tahmaz, Hande - Söylemezoğlu, Gökhan. “Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi”. Gıda 39/4 (August 2014), 219-226.
JAMA Tahmaz H, Söylemezoğlu G. Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi. The Journal of Food. 2014;39:219–226.
MLA Tahmaz, Hande and Gökhan Söylemezoğlu. “Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi”. Gıda, vol. 39, no. 4, 2014, pp. 219-26.
Vancouver Tahmaz H, Söylemezoğlu G. Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi. The Journal of Food. 2014;39(4):219-26.

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