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Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines.
J Food Sci. 2017 Jun; 82(6):1351-1356.JF

Abstract

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 Boğazkere 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.

Authors+Show Affiliations

Dept. of Horticulture, Faculty of Agriculture, Ankara Univ., Ankara, 06110, Turkey.Dept. of Horticulture, Faculty of Agriculture, Ankara Univ., Ankara, 06110, Turkey.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28471493

Citation

Tahmaz, Hande, and Gökhan Söylemezoğlu. "Effects of Vinification Techniques Combined With UV-C Irradiation On Phenolic Contents of Red Wines." Journal of Food Science, vol. 82, no. 6, 2017, pp. 1351-1356.
Tahmaz H, Söylemezoğlu G. Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines. J Food Sci. 2017;82(6):1351-1356.
Tahmaz, H., & Söylemezoğlu, G. (2017). Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines. Journal of Food Science, 82(6), 1351-1356. https://doi.org/10.1111/1750-3841.13724
Tahmaz H, Söylemezoğlu G. Effects of Vinification Techniques Combined With UV-C Irradiation On Phenolic Contents of Red Wines. J Food Sci. 2017;82(6):1351-1356. PubMed PMID: 28471493.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines. AU - Tahmaz,Hande, AU - Söylemezoğlu,Gökhan, Y1 - 2017/05/04/ PY - 2016/12/07/received PY - 2017/03/21/revised PY - 2017/03/30/accepted PY - 2017/5/5/pubmed PY - 2017/11/29/medline PY - 2017/5/5/entrez KW - UV light KW - antioxidant capacity KW - red wine KW - trans-resveratrol KW - vinification SP - 1351 EP - 1356 JF - Journal of food science JO - J. Food Sci. VL - 82 IS - 6 N2 - 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 Boğazkere 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/28471493/Effects_of_Vinification_Techniques_Combined_with_UV_C_Irradiation_on_Phenolic_Contents_of_Red_Wines_ L2 - https://doi.org/10.1111/1750-3841.13724 DB - PRIME DP - Unbound Medicine ER -
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