SavedAdd your journal

Journals / Gıda / 2022 / Cilt: 48 - Sayı: 1

EFFECT OF FERMENTATION TECHNIQUE AND BOTTLE STORAGE ON THE PHENOLIC COMPONENTS OF KARALAHNA WINES

KARALAHNA ŞARAPLARININ FENOLİK BİLEŞENLERİ ÜZERİNE FERMANTASYON TEKNİĞİ VE ŞİŞEDE DEPOLAMANIN ETKİSİ

Burcu ŞİŞLİ
Nesrin Merve ÇELEBİ UZKUÇ
Aslı BAYHAN
Ayşegül KIRCA TOKLUCU
Journal
Gıda
Pages
130–143
Publication Date
2023-02-15
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

At the end of the storage, it was determined that monomeric anthocyanins were reduced by approximately 70% in both fermentation techniques, while there was no statistical difference in the total phenolic content of the wines.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the effects of commercial yeast and spontaneous fermentation techniques and 6 months of storage in bottles on the phenolic profile and color properties of Karalahna wines were investigated.
📊
Key Findings & Data:The concentration of malvidin-3-glycoside was found to be approximately 35% higher in samples produced with commercial yeast at the end of alcoholic fermentation.
💡
Conclusion & Impact:At the end of the storage, it was determined that monomeric anthocyanins were reduced by approximately 70% in both fermentation techniques, while there was no statistical difference in the total phenolic content of the wines.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Karalahna · kırmızı şarap · antosiyanin

Abstract

In this study, the effects of commercial yeast and spontaneous fermentation techniques and 6 months of storage in bottles on the phenolic profile and color properties of Karalahna wines were investigated. It was determined that the total monomeric anthocyanin content of wines produced by commercial yeast fermentation was statistically higher than the wines produced by spontaneous fermentation. The concentration of malvidin-3-glycoside was found to be approximately 35% higher in samples produced with commercial yeast at the end of alcoholic fermentation. The phenolic composition of wines also changed depending on the fermentation technique. In general, concentrations of phenolic compounds were found to be higher in wines produced with commercial yeast compared to spontaneously fermented wines. At the end of the storage, it was determined that monomeric anthocyanins were reduced by approximately 70% in both fermentation techniques, while there was no statistical difference in the total phenolic content of the wines.

Özet

Bu çalışmada, ticari maya ve spontan fermantasyon teknikleri ve 6 ay şişede depolamanın Karalahna şaraplarının fenolik madde profilleri ve renk özellikleri üzerine etkileri araştırılmıştır. Ticari maya fermantasyonu ile elde edilen şarapların toplam monomerik antosiyanin miktarının, spontan fermantasyonla üretilen şaraplara göre istatistiksel açıdan daha yüksek olduğu saptanmıştır. Malvidin-3-glikozit konsantrasyonunun, alkol fermantasyonu sonunda ticari maya ile üretilen örneklerde yaklaşık %35 daha fazla olduğu belirlenmiştir. Şarapların fenolik bileşik kompozisyonu da uygulanan fermantasyon tekniğine bağlı olarak değişiklik göstermiştir. Genel olarak, ticari maya ile üretilen şaraplarda fenolik bileşiklerin konsantrasyonlarının spontan fermantasyonla üretilen şaraplara kıyasla daha yüksek olduğu bulunmuştur. Depolama süreci sonunda monomerik antosiyaninlerin her iki fermantasyon tekniğinde de yaklaşık %70 düzeyinde azaldığı belirlenirken, şarapların toplam fenolik madde miktarlarında istatistiksel açıdan bir fark görülmemiştir.

🔖

Cite This Article

ŞİŞLİ, B., UZKUÇ, N. M. Ç., BAYHAN, A., TOKLUCU, A. K. (2023). EFFECT OF FERMENTATION TECHNIQUE AND BOTTLE STORAGE ON THE PHENOLIC COMPONENTS OF KARALAHNA WINES. Gıda, Cilt: 48 - Sayı: 1, 130–143. https://ajindex.com/articles/880932

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (9)

  1. Aksoy, M. (2010). Bazı Kırmızı Şarapların Fenolik Madde Profilleri Üzerine Araştırmalar. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Çanakkale Türkiye, 77 s. Anlı R. E. (2006). Bağlar Güzeli Üzüm ve Üzüm Kültürü. Yapı Kredi Kültür Sanat Yayıncılık Ticaret ve Sanayi A.Ş., İstanbul. 155-187.
  2. Ataol, G. (2012). Bozcaada’da Üretilen Kırmızı Şaraplarda Üretim Aşamalarının Antioksidan Yapıları Üzerine Etkisi. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, 64 s. Blazquez Rojas, I., Smith, P. A., & Bartowsky, E. J. (2012). Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine. World Journal of Microbiology and Biotechnology, 28(12), 3311–3321. https://doi.org/10.1007/s11274-012-1142-y
  3. Busse-Valverde, N., Bautista-Ortín, A. B., Gómez-Plaza, E., Fernández-Fernández, J. I., & Gil-Muñoz, R. (2013). Influence of skin maceration time on the proanthocyanidin content of red wines. European Food Research and Technology, 236, 473–481. https://doi.org/10.1007/s00217-012-1842-4
  4. Cabaroğlu, T., Canbaş, A. (1993). Şarapçılıkta kükürt dioksit kullanımı ve önemi. Gıda, 18(1), 61-66.
  5. Carew, A. L., Smith, P., Close, D. C., Curtin, C., & Dambergs, R. G. (2013). Yeast effects on Pinot noir wine phenolics, color, and tannin composition. Journal of Agricultural and Food Chemistry, 61(41), 9892–9898. https://doi.org/10.1021/jf4018806
  6. Caridi, A., Cufari, A., Lovino, R., Palumbo, R., & Tedesco, I. (2004). Influence of Yeast on Polyphenol Composition of Wine. Food Technology and Biotechnology, 42(1), 37–40.
  7. Caridi, A., De Bruno, A., De Salvo, E., Piscopo, A., Poiana, M., & Sidari, R. (2017). Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes. European Food Research and Technology, 243(3), 367–378. https://doi.org/10.1007/s00217-016-2750-9
  8. Caridi, A., Romeo, R., Bruno, A. De, Masaneo, C., & Poiana, M. (2021). Long ‑ term effects of different starter yeasts on colour and natural antioxidant power of red wines. European Food Research and Technology, 247, 2391–2398. https://doi.org/10.1007/s00217-021-03800-3
  9. Carrascosa, A. V., Bartolome, B., Robredo, S., Leon, A., Cebollero, E., Juega, M., Nunez, Y. P., Martinez, M. C., Martinez-Rodriguez, A. J. (2012). Influence of locally-selected yeast on the chemical and sensorial properties of Albariño whi