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

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridYilmaztekin, Murat/0000-0002-5667-9169
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidYilmaztekin, Murat/N-9692-2013
dc.contributor.authorKocabey, N.
dc.contributor.authorYilmaztekin, M.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:42:41Z
dc.date.available2024-08-04T20:42:41Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractEffects 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.en_US
dc.description.sponsorshipScientific and Technological Research Council (TUBITAK) of Turkey [110 O 774]; Inonu University Scientific Research Center [2010/111]; TUBITAK; Inonu Universityen_US
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council (TUBITAK) of Turkey (Project Number 110 O 774) and Inonu University Scientific Research Center (Project Number 2010/111). The authors thank TUBITAK and Inonu University for their financial supports. The authors also thank Yeni Dogus Vineyards (located Arapgir, Malatya, Turkey) for winemaking facilities and Mr. Saba Acikgoz (an Oenologue from Anatolian Vineyards Co., Istanbul, Turkey) for share his best experience during winemaking.en_US
dc.identifier.doi10.1007/s13197-016-2335-4
dc.identifier.endpage3565en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue9en_US
dc.identifier.pmid27777462en_US
dc.identifier.scopus2-s2.0-84988416862en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3557en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-016-2335-4
dc.identifier.urihttps://hdl.handle.net/11616/97506
dc.identifier.volume53en_US
dc.identifier.wosWOS:000386596300018en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectKaraoglan red wineen_US
dc.subjectMaceration timeen_US
dc.subjectPhenolic compositionen_US
dc.subjectAntioxidant activityen_US
dc.subjectChemical compositionen_US
dc.titleEffect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglanen_US
dc.typeArticleen_US

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