Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü

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• 作者：Hasim Kelebek ; Ahmet Canbas ; Serkan Selli ; Cé ; dric Saucier ; Michä ; el Jourdes and Yves Glories
• 关键词：Anthocyanin ; Maceration ; Wine ; Ö ; kü ; zgö ; zü ; Boğ ; azkere
• 刊名：Journal of Food Engineering
• 出版年：2006
• 出版时间：December 2006
• 年：2006
• 卷：77
• 期：4
• 页码：1012-1017
• 全文大小：144 K

文摘

The effect of three different maceration times (3, 6, and 10 days) on the anthocyanin composition of Boğazkere and Öküzgözü red wines produced in Turkey was studied. A high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify anthocyanin compounds of the wines. Fourteen different anthocyanin compounds were detected in Boğazkere wines while the Öküzgözü wines had thirteen compounds. It was observed that the concentration of anthocyanin compounds of the Boğazkere wines was much higher compared to the Öküzgözü wines. Malvidin-3-glucoside and its acylated esters were the major anthocyanins in both wines. It was observed that the amount of the total anthocyanin compounds in both wines increased to the maximum value within 6 days of the skin maceration time.