Türk Tarım ve Doğa Bilimleri Dergisi

Yazarlar: Hande TAHMAZ, Gökhan SÖYLEMEZOĞLU

Konular:-

DOI:10.30910/turkjans.633552

Anahtar Kelimeler:Karaoğlan,Grapevine,Spectrophotometric methods

Özet: In this study Karaoğlan (Vitis vinifera L.) red winegrape variety was processed in to wine and total phenolic compound, total anthocyanin and antioxidant contents were determined during fermentation. The total phenolic compound content was measured 391.3 mg GA/L at the first day of the fermentation and 2005.7 mg GA/L at the last day of the fermentation, total anthocyanin was measured 6.14 mg/L at the first day of the fermentation and 185 mg/L at the last day of the fermentation and antioxidant capacity was measured 2.31 µmoltroloks/mL at the first day of the fermentation and 11.3 µmol trolox/mL at the last day of the fermentation with the great increase. According to the research results, Karaoğlan variety is a high quality grape variety with high phenolic compound content.

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