Characterization of colored and colorless phenolic compounds in Öküzgözü wines from Denizli and Elazig regions using HPLC-DAD–MS

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• 作者：Hasim Kelebek ; Ahmet Canbas ; Michael Jourdes ; Pierre-Louis Teissedre
• 关键词：Ö ; kü ; zgö ; zü ; Terroir ; Phenolic compounds ; Red wine ; Anthocyanins
• 刊名：Industrial Crops and Products
• 出版年：2010
• 出版时间：May 2010
• 年：2010
• 卷：31
• 期：3
• 页码：499-508
• 全文大小：484 K

文摘

Characterization of colored and colorless phenolic compounds of wines from Öküzgözü, a native grape variety grown in Turkey and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Fourteen anthocyanins, six flavanols, twelve phenolic acids and six flavonols were identified and quantified. It was observed that total phenolic content of Denizli region wines was clearly higher than Elazig wines. Malvidin-3-O-glucoside and its acylated esters was the most dominant anthocyanin, (+)-catechin was the most dominant flavanol, trans-caftaric acid was the most dominant phenol acid and myricetin-3-O-glucoside the most dominant flavonol in both regions’ wines. Sensory analysis has also been used in investigating wines deriving from the two different vineyard locations. Based upon sensory analysis, wines from Denizli region was preferred due to better color, harmony, flavor and body attributes.