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

Year 2018, Volume: 43 Issue: 4, 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

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

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

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