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Journals / Akademik Gıda / 2013 / Cilt: 11 - Sayı: 3-4

Resveratrol Concentrations of CommercialWines Produced from Different Regions

Farklı Bölgelere Ait Ticari Şarapların Resveratrol İçerikleri

Ünal Rıza YAMAN
Hatice KALKAN YILDIRIM
Belkıs ADIGÜZEL
Ufuk YÜCEL
Pages
40–46
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

The results are compared from the point of ecological conditions of wine regions (vegetation time, sunshine duration, total effective temperature, rainfall) and correlations between resveratrol amounts and grape variety, meteorological conditions and abiotic stres (UV light) are investigated

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, trans-resveratrol concentrations of commercialwines produced from different grape varieties are determined by high performance liquid chromatograpy.
📊
Key Findings & Data:In this study, trans-resveratrol concentrations of commercialwines produced from different grape varieties are determined by high performance liquid chromatograpy.
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Conclusion & Impact:The results are compared from the point of ecological conditions of wine regions (vegetation time, sunshine duration, total effective temperature, rainfall) and correlations between resveratrol amounts and grape variety, meteorological conditions and abiotic stres (UV light) are investigated
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, trans-resveratrol concentrations of commercialwines produced from different grape varieties are determined by high performance liquid chromatograpy. The results are compared from the point of ecological conditions of wine regions (vegetation time, sunshine duration, total effective temperature, rainfall) and correlations between resveratrol amounts and grape variety, meteorological conditions and abiotic stres (UV light) are investigated

Özet

Bu çalışmada, farklı üzüm çeşitlerinden üretilmiş ticari şaraplarda bulunan resveratrol konsantrasyonları Yüksek Performanslı Sıvı Kromatografisi (HPLC) cihazı kullanılarak belirlenmiştir. Şarapların üretildiği bölgelerin ekolojik koşulları (vejetasyon süresi, güneşlenme süresi, toplam etkili sıcaklık, yağış miktarı) açısından örnekler birbirleriyle karşılaştırılmış ve resveratrol miktarı ile üzüm çeşidi, meteorolojik koşullar ve abiyotik stres (UV ışığı) gibi parametreler arasındaki korelasyon araştırılmıştır

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Cite This Article

YAMAN, Ü. R., YILDIRIM, H. K., ADIGÜZEL, B., YÜCEL, U. (2022). Resveratrol Concentrations of CommercialWines Produced from Different Regions. Akademik Gıda, Cilt: 11 - Sayı: 3-4, 40–46. https://ajindex.com/articles/432833

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