Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan

被引：0
作者：
N. Kocabey
M. Yilmaztekin
A. A. Hayaloglu
机构：
[1] Inonu University,Department of Food Engineering, Engineering Faculty
来源：
Journal of Food Science and Technology | 2016年 / 53卷
关键词：
Karaoglan red wine; Maceration time; Phenolic composition; Antioxidant activity; Chemical composition;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines. A linear relationship was observed between antioxidant activity of wine and maceration duration. Major organic acid was tartaric acid which was at the highest concentration in wine macerated for 10 days. A total of 25 phenolic compounds was determined in wine samples. Within these phenolics; procyanidin B2, trans-caftaric acid, gallic acid, trans-caffeic acid, (+) catechin, (−) epicatechin and quercetin-3-O-glucoside were the most abundant phenolics regardless of maceration duration. In general, extended maceration duration resulted in increase in the concentration of phenolic compounds, reflecting the antioxidant activities of wine. In conclusion, the highest concentrations of total and individual phenolic compounds as well as antioxidant activities were found in wines macerated for 15 days.
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页码：3557 / 3565
页数：8
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