Karaoğlan (Vitis vinifera L.) Üzüm Çeşidinin Şarap Fermantasyon Sürecinde Fenolik Bileşik ve Antioksidan İçeriğinin Belirlenmesi

Year 2019, Volume: 6 Issue: 4, 671 - 677, 16.10.2019

Hande Tahmaz , Gökhan Söylemezoğlu

https://doi.org/10.30910/turkjans.633552

Cited By: 2

Abstract

Araştırmada
kırmızı şaraplık üzüm çeşidi olan Karaoğlan (Vitis vinifera L.) çeşidi şaraba işlenmiş ve fermantasyon süresince
toplam fenolik bileşik, toplam antosiyanin ve antioksidan kapasite düzeyleri
ölçülmüştür. Fermantasyonun ilk günü 391.3 mg GA/L olan toplam fenolik bileşik
miktarı fermantasyon sonunda artarak 2005.7 mg GA/L’ye, toplam antosiyanin
içeriği 6.14 mg/L’den 185 mg/L’ye ve antioksidan kapasite 2.31 µmol troloks/mL’den
11.3 µmol troloks/mL’ye yükselmiştir. Araştırma sonuçlarına göre Karaoğlan üzüm
çeşidinin yüksek fenolik bileşik içeriğe sahip şarap veren kaliteli bir üzüm
çeşidi olduğu tespit edilmiştir.

Keywords

Karaoğlan, asma, spektrofotometrik yöntemler

Determination of Phenolic Compound and Antioxidant Content of Karaoğlan (Vitis vinifera L.) Grape Cultivar in Wine Fermentation Process

Abstract

In this study Karaoğlan (Vitis vinifera L.) red winegrape variety
was processed in to wine and total phenolic compound, total anthocyanin and
antioxidant contents were determined during fermentation. The total phenolic
compound content was measured 391.3 mg GA/L at the first day of the
fermentation and 2005.7 mg GA/L at the last day of the fermentation, total
anthocyanin was measured 6.14 mg/L at the first day of the fermentation and 185
mg/L at the last day of the fermentation and antioxidant capacity was measured
2.31 µmoltroloks/mL at the first day of the fermentation and 11.3 µmol trolox/mL
at the last day of the fermentation with the great increase. According to the
research results, Karaoğlan variety is a high quality grape variety with high
phenolic compound content.

Keywords

Karaoğlan, grapevine, spectrophotometric methods

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