FARKLI DEPOLAMA KOŞULLARININ MERLOT ŞARAPLARINDA ANTOSİYANİN PROFİLİ ÜZERİNE ETKİSİ

Year 2023, Volume: 48 Issue: 1, 160 - 170, 15.02.2023

Esma Nur Geçer , Ertan Anlı

https://doi.org/10.15237/gida.GD22111

Abstract

Üzüm çeşidi ve sağlığı, şarap yapım süreçleri, iklim ve toprak, kullanılan tarım teknikleri, depolama sıcaklığı ve depolama süresi kırmızı şarabın fenolik içeriğindeki en önemli etkenlerdir. Bu çalışmada, depolama sıcaklığının ve süresinin, Merlot şarabının antosiyanin bileşiklerinin dağılımı ve toplam monomerik antosiyanin (TMA) içeriği üzerindeki etkileri, depolamanın başlangıcında ve sonraki üç aylık dönemlerde incelenmiştir. Şarap örneklerinde siyanidin 3-glikozit, peonidin 3-glikozit, pelargonin 3-glikozit, delphinidin 3-glikozit ve malvidin 3-glikozit antosiyaninlerinin miktar ve dağılımı modifiye edilmiş HPLC yöntemi ile kantitatif olarak tanımlanmıştır. Şaraplarda 24 aylık depolama sonunda TMA içeriğindeki değişim değerlendirildiğinde depolama öncesi değerlere kıyasla 4-5 °C'de %13.77, 8-10 °C'de %24.28, 12-14 °C'de %43.93 ve 18-20 °C'de %66.29 oranında azalma olduğu belirlenmiştir.

Keywords

Merlot şarabı, HPLC, şişe depolama, depolama sıcaklığı, antosiyanin

THE EFFECT OF DIFFERENT STORAGE CONDITIONS ON ANTHOCYANIN PROFILE OF MERLOT RED WINES

Abstract

Grape variety and health, soil and climate, agricultural techniques used, winemaking processes, storage time and temperature are the most important agents in the phenolic content of red wine. In this study, the effects of storage temperature and time on the distribution of anthocyanin compounds, and the total monomeric anthocyanin (TMA) content of Merlot wines were investigated at the beginning of storage and the following quarterly periods. The amount and distribution of delphinidin 3-glucoside, pelargonin 3-glucoside, malvidin 3-glucoside, cyanidin 3-glucoside, and peonidin 3-glucoside anthocyanins in wine samples were defined quantitatively by modifying HPLC method. When the change in TMA content in wines was evaluated, it was determined that there was a decrease of 13.77% at 4-5 °C, 24.28% at 8-10 °C, 43.93% at 12-14 °C, and 66.29% at 18-20 °C compared to the values before storage at the last of 24 months of storage.

Keywords

Merlot wine, HPLC, Bottle storage, storage temperature, anthocyanins

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