The effect of cold maceration on the phenolic composition of red wines
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Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
E D P Sciences
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, it was aimed to reveal the effect of cold maceration on the phenolic composition according to classical maceration in Cabernet sauvignon wines. For this purpose; total phenol, total anthocyanin and biologically active eight different phenolic compounds were determined by HPLC in Cabernet sauvignon wines produced with two different maceration techniques during the 2009 and 2010 harvest years. According to the results obtained; wines produced in 2009 and 2010 with classical maceration showed the highest total phenol content with 1529.09 mg GAE/L and 2051.81 mg GAE/L, respectively. The highest total anthocyanin content in Cabernet sauvignon wines were determined in classic maceration wine (149.95 mg/L), cold maceration wine (279.50 mg/L) in 2009 and 2010. The amount of catechin in classic and cold maceration wines was determined as 58.30 mg/L; 51.30 mg/L in 2009 and 140.98 mg/L; 86.45 mg/L in 2010, respectively. According the results, catechin was the highest individual phenolic compound among gallic acid and epicatechin in all maceration types in 2009 and 2010. (-) - Epicatechin and gallic acid were the most present phenolic compounds respectively after (+) - catechin. Malvidine 3-glycoside content was higher than cyanidin 3-5 diglucoside content in all kinds of different maceration types in 2009 and 2010.
Açıklama
40th World Congress of Vine and Wine -- MAY 29-JUN 02, 2017 -- Sofia, BULGARIA
Anahtar Kelimeler
red wine, maceration, phenolic, anthocyanins, Resveratrol
Kaynak
40th World Congress of Vine and Wine
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
9
