The effect of cold maceration on the phenolic composition of red wines

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dc.authorid0000-0003-0123-2236
dc.authorwosidÖZTÜRK, Burcu/ABA-4521-2020
dc.authorwosidANLI, ERTAN/AAJ-3169-2020
dc.authorwosidBayram, Mustafa/AAA-4023-2020
dc.contributor.authorBayram, Mustafa
dc.contributor.authorÖztürk, Burcu
dc.contributor.authorAnlı, Ertan
dc.date.accessioned2022-05-11T14:47:28Z
dc.date.available2022-05-11T14:47:28Z
dc.date.issued2017
dc.departmentMeslek Yüksekokulları, Şarköy Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description40th World Congress of Vine and Wine -- MAY 29-JUN 02, 2017 -- Sofia, BULGARIA
dc.description.abstractIn 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.
dc.identifier.doi10.1051/bioconf/20170904006
dc.identifier.issn2117-4458
dc.identifier.urihttps://doi.org/10.1051/bioconf/20170904006
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10502
dc.identifier.volume9
dc.identifier.wosWOS:000434343800094
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorÖztürk, Burcu
dc.language.isoen
dc.publisherE D P Sciences
dc.relation.ispartof40th World Congress of Vine and Wine
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectred wine
dc.subjectmaceration
dc.subjectphenolic
dc.subjectanthocyanins
dc.subjectResveratrol
dc.titleThe effect of cold maceration on the phenolic composition of red wines
dc.typeConference Object

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