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

Yıl 2014, Cilt: 39 Sayı: 4, 219 - 226, 01.08.2014

Hande Tahmaz Gökhan Söylemezoğlu

Öz

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.

Anahtar Kelimeler

Phenolic compound, antioxidants, Kalecik Karası, red wine, HPLC-DAD.

Farklı Vinifikasyon Tekniklerinin Kalecik Karası Şaraplarındaki Fenolik Bileşik İçeriklerine Etkisi

Öz

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.

Anahtar Kelimeler

Fenolik bileşik, antioksidan, Kalecik Karası, kırmızı şarap, HPLC-DAD.

Kaynakça

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