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SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ

Year 2018, , 663 - 676, 15.06.2018

Nesrin Merve Çelebi Uzkuç , Burcu Şişli Yonca Karagül Yüceer , Aslı Bayhan Ayşegül Kırca Toklucu

https://doi.org/10.15237/gida.GD18038
Cited By: 2

Abstract

Bu çalışmada, Karalahna ve Cabernet Sauvignon
üzümlerinden elde edilen mayşeye uygulanan soğuk maserasyonun (7-8°C/4 gün)
şıranın genel bileşimi, antosiyanin ve uçucu bileşenleri üzerine etkileri
incelenmiştir. Şıraların antosiyanin kompozisyonları Yüksek Performanslı Sıvı
Kromatografisi, uçucu bileşenleri ise Gaz Kromatografisi-Kütle Spektrometresi
ile belirlenmiştir. Toplam monomerik antosiyanin (TMA) ve toplam fenolik madde
miktarları (TFM) ile renk yoğunluğu ve renk tonu değerleri ise spektrofotometrik
yöntemlerle saptanmıştır. Karalahna şırasının TMA içeriği başlangıçta 89.4 mg/L
iken, soğuk maserasyonla 145.1 mg/L düzeyine ulaşmıştır. Cabernet Sauvignon
şırasının TMA içeriği ise 169 mg/L’den 358 mg/L’ye yükselmiştir. Şıralarda
malvidin-3-glukozit hakim antosiyanin olup, soğuk maserasyon işlemi sonunda
Karalahna ve Cabernet Sauvignon şıralarında miktarı sırasıyla 1.3 ve 1.7 katına
çıkmıştır. Örneklerde 17 alkol, 8 ester ve 7 adet diğer bileşikler olmak üzere
toplam 32 adet uçucu bileşik tespit edilmiş olup, yüksek alkollerin ve
esterlerin konsantrasyonunun soğuk maserasyon sonunda artış gösterdiği
saptanmıştır.

Keywords

Soğuk maserasyon antosiyanin fenolik uçucu bileşen Karalahna Cabernet Sauvignon

References

  • Anlı, R.E. (2006). Bağlar Güzeli Üzüm ve Üzüm Kültürü. Yapı Kredi Kültür Sanat Yayıncılık Ticaret ve Sanayi A.Ş., İstanbul, Türkiye, 240 s.
  • Baron, M., Prusova, B., Tomaskova, L., Kumsta, M., Sochor, J. (2017). Terpene content of wine from the aromatic grape variety ‘Irsai Oliver’ (Vitis vinifera L.) depends on maceration time. Open Life Sci. 12, 42-50.
  • Cai J., Zhu B.Q., Wang Y.H., Lan Y.B., Reeves M., Duan C.Q. (2014). Influence of pre-Fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chem. 154, 217-229.
  • Canbaş, A., Cabaroğlu, T. (2000). Kabuk Maserasyonunun beyaz emir üzümünden elde edilen şıranın aroma maddeleri bileşimine etkisi. Turkish J. Agric. For. 24, 191-198.
  • Cliff, M.A., King, M.C., Schlosser, J. (2007). Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines. Food Res. Int. 40, 92-100. https://doi.org/10.1016/j.foodres.2006.08.002
  • De Santis, D., Frangipane, M.T. (2010). Effect of prefermentative cold maceration on the aroma and phenolic profiles of a Merlot red wine. Ital. J. Food Sci. 22, 47-53.
  • Dıblan, S. (2013). Kalecik Karası Üzümlerden (Vitis Vinifera L.) Üretilen kırmızı üzüm suyunun çeşitli durultma yardımcı maddeleri ile durultulması ve durultmanın üzüm suyu rengi üzerine etkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 101 s.
  • Fuleki, T., Francis, F.J. (1968). Quantative methods for analysis. 2. Determination of total anthocyanin and degeadition index in cranberries. J. Food Sci. 33, 78-83.
  • Giusti, M.M., Wrolstad, R.E. (2001). Unit F1.2. Anthocyanins. Characterization and Measurement with UV-visible Spectroscopy, In: Current Protocols in Food Analytical Chemistry. John Wiley & Sons, New York, the USA, pp. 1-13.
  • Gomez-Miguez, M., Gonzales-Miret, M.L., Heredia, F.J. (2007). Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration. J. Food Eng. 79, 271-278. https://doi.org/10.1016/j.jfoodeng.2006.01.054
  • González-Neves, G., Gil, G., Favre, G., Baldi, C., Hernández, N., Traverso, S. (2013). Influence of winemaking procedure and grape variety on the colour and composition of young red wines. South African J. Enol. Vitic. 34, 138-146.
  • Gordillo, B., López-Infante, M.I., Ramírez-Pérez, P., González-Miret, M.L. and Heredia, F.J. (2010). Influence of Prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate. J. Agric. Food Chem. 58, 6797–6803.
  • Güven, S. (2008). Şarap Üretimi ve Kalite Kontrolü. Çanakkale Onsekiz Mart Üniversitesi Yayın No: 74, Çanakkale, Türkiye 316 s.
  • Jackson, R.S. (2008). Wine Science: Principles and Applications, Third Edition. Elsevier, Canada, 789 p. https://doi.org/10.1007/s13398-014-0173-7.2Jiang B., Xi Z, Luo M., Zhang Z. (2013). Comparison on Aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China. Food Res. Int. 51, 482-489.
  • Kelebek, H., Selli, S., Canbaş, A. (2010). Öküzgözü üzümlerinden kırmızı şarap üretiminde soğuk maserasyon uygulamasının antosiyaninler üzerine etkisi. Tar. Bil. Der. 16, 287-294.
  • Molina, A.M., Swiegers, J.H., Varela, C., Pretorius, I.S., Agosin, E, (2007). Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. Appl. Microbiol. Biotechnol. 77, 675-687. https://doi.org/10.1007/s00253-007-1194-3
  • NIST/EPA/NIH Mass Spectral Library. (2008). National Institute of Standards and Technology Standard Reference Data Program, Gaithersburg, MD. 20899.Ough, C.S. Amerine, M.A. (1988). Methods for Analysis of Musts and Wines. 2nd Edition, Wiley, New York, the USA, 400 p.
  • Panprivech, S., Lerno, L.A., Brenneman, C.A., Block, D.E., Oberholster, A. (2015). Investigating the effect of cold soak duration on phenolic extraction during Cabernet Sauvignon fermentation. Molecules 20, 7974-7989. https://doi.org/10.3390/molecules20057974
  • Reynolds, A.G. (2010). Managing Wine Quality. Volume 2: Oenology and wine quality. Woodhead Publishing, Cambridge, UK, 651 p.
  • Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006a). Handbook of Enology:The Microbiology of Wine and Vinifications, 2nd Edition, John Wiley & Sons Ltd., West Sussex, England, 497 p. https://doi.org/10.1002/0470010398
  • Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006b). Handbook of Enology, The Chemistry of Wine Stabilization and Treatments, 2nd Edition, John Wiley & Sons Ltd., West Sussex, England, 441 p.
  • Selli, S., Cabaroğlu, T., Canbaş, A., Erten, H., Nurgel, C. (2003). Effect of skin contact on the aroma composition of the musts of Vitis vinifera L., cv Muscat of Bornova and Narince grown in Turkey. Food Chem. 81, 341-347.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144-153.
  • Singleton, V.L., Trousdale, E.K. (1992). Anthocyanin-tannin ınteraction explaining differences in polymeric phenols between white and red wines. Am. J. Enol. Vitic. 43, 63-70.
  • Soares R.D., Welke J.E., Nicolli K.P., Zanus M., Caramão E.B., Manfroi V., Zini C.A. (2015). Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine. Food Chem. 183, 291-304.
  • Şener, H., Kalkan Yıldırım, H. (2012). Influence of different maceration time and temperatures on total phenols , colour and sensory properties of Cabernet Sauvignon wines. Food Sci. Technol. Int. 19, 523-533. https://doi.org/10.1177/1082013212462229
  • Tao Y.S., Li H. (2009). Active volatiles of Cabernet Sauvignon wine from Changli County. Health, 3, 176-182.
  • Varela, C., Siebert, T., Cozzolino, D., Rose, L., McLean, H., Henschke, P.A. (2009). Discovering a chemical basis for differentiating wines made by fermentation with “wild” indigenous and inoculated yeasts: Role of yeast volatile compounds. Aust. J. Grape Wine Res. 15, 238-248. https://doi.org/10.1111/j.1755-0238.2009.00054.x
  • Wang J., Capone D. L., Wilkinson K. L., Jeffery D.W. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chem. 196, 682-693.Wiley Registry of Mass Spectral Data (2005). 7th edition (Fred. W. McLafferty). ISBN: 978-0471473251

EFFECT OF COLD MACERATION ON ANTHOCYANIN AND VOLATILE COMPOUNDS OF KARALAHNA AND CABERNET SAUVIGNON GRAPE MUSTS

Year 2018, , 663 - 676, 15.06.2018

Nesrin Merve Çelebi Uzkuç , Burcu Şişli Yonca Karagül Yüceer , Aslı Bayhan Ayşegül Kırca Toklucu

https://doi.org/10.15237/gida.GD18038
Cited By: 2

Abstract

In this study,
effects of cold maceration (7-8°C/4 days) on general properties, anthocyanins
and volatile compounds of musts obtained from mashes of Karalahna and Cabernet
Sauvignon grapes were investigated. Anthocyanin compositions and volatile
compounds were determined by High Performance Liquid Chromatography and Gas
Chromatography, respectively. Total monomeric anthocyanin (TMA) and total
phenolic compounds (TFM), color intensity and color hue values were determined
by spectrophotometric methods. TMA content of musts increased from 89.4 mg/L to
145.1 mg/L and from 169 mg/L to 358 mg/L after cold maceration for Karalahna
and Cabernet Sauvignon, respectively. Malvidin-3-glucoside was the main
anthocyanin in must samples and its concentration after cold maceration was
found as 1.3 and 1.7 times higher in Karalahna and Cabernet Sauvignon musts,
respectively. In the musts a total of 32 volatile compounds (17 alcohols, 8
esters, 7 others) were detected and concentrations of higher alcohols and
esters were increased by cold maceration. 

Keywords

Cold maceration anthocyanin phenolic volatile Karalahna Cabernet Sauvignon

References

  • Anlı, R.E. (2006). Bağlar Güzeli Üzüm ve Üzüm Kültürü. Yapı Kredi Kültür Sanat Yayıncılık Ticaret ve Sanayi A.Ş., İstanbul, Türkiye, 240 s.
  • Baron, M., Prusova, B., Tomaskova, L., Kumsta, M., Sochor, J. (2017). Terpene content of wine from the aromatic grape variety ‘Irsai Oliver’ (Vitis vinifera L.) depends on maceration time. Open Life Sci. 12, 42-50.
  • Cai J., Zhu B.Q., Wang Y.H., Lan Y.B., Reeves M., Duan C.Q. (2014). Influence of pre-Fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chem. 154, 217-229.
  • Canbaş, A., Cabaroğlu, T. (2000). Kabuk Maserasyonunun beyaz emir üzümünden elde edilen şıranın aroma maddeleri bileşimine etkisi. Turkish J. Agric. For. 24, 191-198.
  • Cliff, M.A., King, M.C., Schlosser, J. (2007). Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines. Food Res. Int. 40, 92-100. https://doi.org/10.1016/j.foodres.2006.08.002
  • De Santis, D., Frangipane, M.T. (2010). Effect of prefermentative cold maceration on the aroma and phenolic profiles of a Merlot red wine. Ital. J. Food Sci. 22, 47-53.
  • Dıblan, S. (2013). Kalecik Karası Üzümlerden (Vitis Vinifera L.) Üretilen kırmızı üzüm suyunun çeşitli durultma yardımcı maddeleri ile durultulması ve durultmanın üzüm suyu rengi üzerine etkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 101 s.
  • Fuleki, T., Francis, F.J. (1968). Quantative methods for analysis. 2. Determination of total anthocyanin and degeadition index in cranberries. J. Food Sci. 33, 78-83.
  • Giusti, M.M., Wrolstad, R.E. (2001). Unit F1.2. Anthocyanins. Characterization and Measurement with UV-visible Spectroscopy, In: Current Protocols in Food Analytical Chemistry. John Wiley & Sons, New York, the USA, pp. 1-13.
  • Gomez-Miguez, M., Gonzales-Miret, M.L., Heredia, F.J. (2007). Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration. J. Food Eng. 79, 271-278. https://doi.org/10.1016/j.jfoodeng.2006.01.054
  • González-Neves, G., Gil, G., Favre, G., Baldi, C., Hernández, N., Traverso, S. (2013). Influence of winemaking procedure and grape variety on the colour and composition of young red wines. South African J. Enol. Vitic. 34, 138-146.
  • Gordillo, B., López-Infante, M.I., Ramírez-Pérez, P., González-Miret, M.L. and Heredia, F.J. (2010). Influence of Prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate. J. Agric. Food Chem. 58, 6797–6803.
  • Güven, S. (2008). Şarap Üretimi ve Kalite Kontrolü. Çanakkale Onsekiz Mart Üniversitesi Yayın No: 74, Çanakkale, Türkiye 316 s.
  • Jackson, R.S. (2008). Wine Science: Principles and Applications, Third Edition. Elsevier, Canada, 789 p. https://doi.org/10.1007/s13398-014-0173-7.2Jiang B., Xi Z, Luo M., Zhang Z. (2013). Comparison on Aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China. Food Res. Int. 51, 482-489.
  • Kelebek, H., Selli, S., Canbaş, A. (2010). Öküzgözü üzümlerinden kırmızı şarap üretiminde soğuk maserasyon uygulamasının antosiyaninler üzerine etkisi. Tar. Bil. Der. 16, 287-294.
  • Molina, A.M., Swiegers, J.H., Varela, C., Pretorius, I.S., Agosin, E, (2007). Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. Appl. Microbiol. Biotechnol. 77, 675-687. https://doi.org/10.1007/s00253-007-1194-3
  • NIST/EPA/NIH Mass Spectral Library. (2008). National Institute of Standards and Technology Standard Reference Data Program, Gaithersburg, MD. 20899.Ough, C.S. Amerine, M.A. (1988). Methods for Analysis of Musts and Wines. 2nd Edition, Wiley, New York, the USA, 400 p.
  • Panprivech, S., Lerno, L.A., Brenneman, C.A., Block, D.E., Oberholster, A. (2015). Investigating the effect of cold soak duration on phenolic extraction during Cabernet Sauvignon fermentation. Molecules 20, 7974-7989. https://doi.org/10.3390/molecules20057974
  • Reynolds, A.G. (2010). Managing Wine Quality. Volume 2: Oenology and wine quality. Woodhead Publishing, Cambridge, UK, 651 p.
  • Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006a). Handbook of Enology:The Microbiology of Wine and Vinifications, 2nd Edition, John Wiley & Sons Ltd., West Sussex, England, 497 p. https://doi.org/10.1002/0470010398
  • Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006b). Handbook of Enology, The Chemistry of Wine Stabilization and Treatments, 2nd Edition, John Wiley & Sons Ltd., West Sussex, England, 441 p.
  • Selli, S., Cabaroğlu, T., Canbaş, A., Erten, H., Nurgel, C. (2003). Effect of skin contact on the aroma composition of the musts of Vitis vinifera L., cv Muscat of Bornova and Narince grown in Turkey. Food Chem. 81, 341-347.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144-153.
  • Singleton, V.L., Trousdale, E.K. (1992). Anthocyanin-tannin ınteraction explaining differences in polymeric phenols between white and red wines. Am. J. Enol. Vitic. 43, 63-70.
  • Soares R.D., Welke J.E., Nicolli K.P., Zanus M., Caramão E.B., Manfroi V., Zini C.A. (2015). Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine. Food Chem. 183, 291-304.
  • Şener, H., Kalkan Yıldırım, H. (2012). Influence of different maceration time and temperatures on total phenols , colour and sensory properties of Cabernet Sauvignon wines. Food Sci. Technol. Int. 19, 523-533. https://doi.org/10.1177/1082013212462229
  • Tao Y.S., Li H. (2009). Active volatiles of Cabernet Sauvignon wine from Changli County. Health, 3, 176-182.
  • Varela, C., Siebert, T., Cozzolino, D., Rose, L., McLean, H., Henschke, P.A. (2009). Discovering a chemical basis for differentiating wines made by fermentation with “wild” indigenous and inoculated yeasts: Role of yeast volatile compounds. Aust. J. Grape Wine Res. 15, 238-248. https://doi.org/10.1111/j.1755-0238.2009.00054.x
  • Wang J., Capone D. L., Wilkinson K. L., Jeffery D.W. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chem. 196, 682-693.Wiley Registry of Mass Spectral Data (2005). 7th edition (Fred. W. McLafferty). ISBN: 978-0471473251
There are 29 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Nesrin Merve Çelebi Uzkuç

Burcu Şişli This is me

Yonca Karagül Yüceer

Aslı Bayhan This is me

Ayşegül Kırca Toklucu

Publication Date June 15, 2018
Published in Issue Year 2018

Cite

APA Çelebi Uzkuç, N. M., Şişli, B., Karagül Yüceer, Y., Bayhan, A., et al. (2018). SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ. Gıda, 43(4), 663-676. https://doi.org/10.15237/gida.GD18038
AMA Çelebi Uzkuç NM, Şişli B, Karagül Yüceer Y, Bayhan A, Kırca Toklucu A. SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ. GIDA. June 2018;43(4):663-676. doi:10.15237/gida.GD18038
Chicago Çelebi Uzkuç, Nesrin Merve, Burcu Şişli, Yonca Karagül Yüceer, Aslı Bayhan, and Ayşegül Kırca Toklucu. “SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ”. Gıda 43, no. 4 (June 2018): 663-76. https://doi.org/10.15237/gida.GD18038.
EndNote Çelebi Uzkuç NM, Şişli B, Karagül Yüceer Y, Bayhan A, Kırca Toklucu A (June 1, 2018) SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ. Gıda 43 4 663–676.
IEEE N. M. Çelebi Uzkuç, B. Şişli, Y. Karagül Yüceer, A. Bayhan, and A. Kırca Toklucu, “SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ”, GIDA, vol. 43, no. 4, pp. 663–676, 2018, doi: 10.15237/gida.GD18038.
ISNAD Çelebi Uzkuç, Nesrin Merve et al. “SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ”. Gıda 43/4 (June 2018), 663-676. https://doi.org/10.15237/gida.GD18038.
JAMA Çelebi Uzkuç NM, Şişli B, Karagül Yüceer Y, Bayhan A, Kırca Toklucu A. SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ. GIDA. 2018;43:663–676.
MLA Çelebi Uzkuç, Nesrin Merve et al. “SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ”. Gıda, vol. 43, no. 4, 2018, pp. 663-76, doi:10.15237/gida.GD18038.
Vancouver Çelebi Uzkuç NM, Şişli B, Karagül Yüceer Y, Bayhan A, Kırca Toklucu A. SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ. GIDA. 2018;43(4):663-76.

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