SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ

Öz

Bu çalışmada, Karalahna ve Cabernet Sauvignon üzümlerinden elde edilen mayşeye uygulanan soğuk maserasyonun (7-8°C/4 gün) şıranın genel bileşimi, antosiyanin ve uçucu bileşenleri üzerine etkileri incelenmiştir. Şıraların antosiyanin kompozisyonları Yüksek Performanslı Sıvı Kromatografisi, uçucu bileşenleri ise Gaz Kromatografisi-Kütle Spektrometresi ile belirlenmiştir. Toplam monomerik antosiyanin (TMA) ve toplam fenolik madde miktarları (TFM) ile renk yoğunluğu ve renk tonu değerleri ise spektrofotometrik yöntemlerle saptanmıştır. Karalahna şırasının TMA içeriği başlangıçta 89.4 mg/L iken, soğuk maserasyonla 145.1 mg/L düzeyine ulaşmıştır. Cabernet Sauvignon şırasının TMA içeriği ise 169 mg/L’den 358 mg/L’ye yükselmiştir. Şıralarda malvidin-3-glukozit hakim antosiyanin olup, soğuk maserasyon işlemi sonunda Karalahna ve Cabernet Sauvignon şıralarında miktarı sırasıyla 1.3 ve 1.7 katına çıkmıştır. Örneklerde 17 alkol, 8 ester ve 7 adet diğer bileşikler olmak üzere toplam 32 adet uçucu bileşik tespit edilmiş olup, yüksek alkollerin ve esterlerin konsantrasyonunun soğuk maserasyon sonunda artış gösterdiği saptanmıştır.

Anahtar Kelimeler

• Soğuk maserasyon,antosiyanin,fenolik,uçucu bileşen,Karalahna,Cabernet Sauvignon

EFFECT OF COLD MACERATION ON ANTHOCYANIN AND VOLATILE COMPOUNDS OF KARALAHNA AND CABERNET SAUVIGNON GRAPE MUSTS

Öz

In this study, effects of cold maceration (7-8°C/4 days) on general properties, anthocyanins and volatile compounds of musts obtained from mashes of Karalahna and Cabernet Sauvignon grapes were investigated. Anthocyanin compositions and volatile compounds were determined by High Performance Liquid Chromatography and Gas Chromatography, respectively. Total monomeric anthocyanin (TMA) and total phenolic compounds (TFM), color intensity and color hue values were determined by spectrophotometric methods. TMA content of musts increased from 89.4 mg/L to 145.1 mg/L and from 169 mg/L to 358 mg/L after cold maceration for Karalahna and Cabernet Sauvignon, respectively. Malvidin-3-glucoside was the main anthocyanin in must samples and its concentration after cold maceration was found as 1.3 and 1.7 times higher in Karalahna and Cabernet Sauvignon musts, respectively. In the musts a total of 32 volatile compounds (17 alcohols, 8 esters, 7 others) were detected and concentrations of higher alcohols and esters were increased by cold maceration. 

Anahtar Kelimeler

• Cold maceration,anthocyanin,phenolic,volatile,Karalahna,Cabernet Sauvignon

Kaynakça

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