Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods

Akalin A. C., BAYRAM M., ANLI R. E.

JOURNAL OF THE INSTITUTE OF BREWING, cilt.124, sa.1, ss.38-44, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 124 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jib.468
  • Dergi Adı: JOURNAL OF THE INSTITUTE OF BREWING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.38-44
  • Anahtar Kelimeler: pomegranate wine, HPLC, phenolic compounds, antioxidant capacity, RED WINE, COLOR, JUICE, CAPACITIES, DENSITY
  • Ankara Üniversitesi Adresli: Evet

Özet

Various methods were evaluated in the production of Hicaz' pomegranate wine by microvinification. The chemical, phenolic and antioxidant characteristics of the wines were assessed by measurement of water-soluble dry matter, acidity, density, alcohol content, volatile acidity, total monomeric anthocyanins, polarized colour intensity and individual phenolic compounds. Three different methods - classical maceration (N), seed-supplemented maceration (S) and seed + enzyme supplemented maceration (E) - were applied. Total phenolic compounds of pomegranate must and wines (after 18 months of storage) were 1897 mg/L (must), 1663 mg/L (N), 1339 mg/L (E) and 1414 mg/L (S). Phenolic compounds in pomegranate must and wines included gallic acid, vanillic acid, caffeic acid, ferulic acid, p-coumaric acid, hydroxycinnamic acid, epicatechin and catechin. Total antioxidant capacities (Trolox equivalents) of pomegranate must and wines (N, E and S) were 9.9 mm/L (must), 9.8 mm/L (N), 9.7 mm/L (E) and 9.5 mm/L (S). Copyright (c) 2017 The Institute of Brewing & Distilling