Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines

TAHMAZ KARAMAN H., SÖYLEMEZOĞLU G.

JOURNAL OF FOOD SCIENCE, cilt.82, sa.6, ss.1351-1356, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 82 Sayı: 6
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/1750-3841.13724
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1351-1356
  • Anahtar Kelimeler: antioxidant capacity, red wine, trans-resveratrol, UV light, vinification, TRANS-RESVERATROL, STILBENE SYNTHASE, ANTIOXIDANT ACTIVITY, CIS-RESVERATROL, PICEID ISOMERS, FERMENTATION, EXTRACTION, EXPRESSION, GRAPES, SKINS
  • Ankara Üniversitesi Adresli: Evet

Özet

Red wines are typically high in phenolic and antioxidant capacity and both of which can be increased by vinification techniques. This study employed 3 vinification techniques to assess the increase in phenolic compounds and antioxidant capacity. Wines were obtained from Boazkere grape cultivar by techniques of classical maceration, cold maceration combined with ultraviolet light (UV) irradiation, and thermovinification combined with UV irradiation and changes in phenolic contents were examined. Total phenolic and anthocyanin contents and trolox equivalent antioxidant capacity of wines were measured spectrophotometrically and phenolic contents (+)-catechin, (-)-epicatechin, rutin, quercetin, trans-resveratrol, and cis-resveratrol were measured by High Pressure Liquid Chromatography with Diode Array Detection (HPLC-DAD). As a result of the study, the highest phenolic content except for quercetin was measured in the wines obtained by thermovinification combined with UV irradiation. We demonstrated that the highest phenolic compounds with health effect, total phenolic compounds, total anthocyanin, and antioxidant activity were obtained from thermovinification with UV-C treatment than classical wine making.