Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes

Kelebek H., Canbaş A., Cabaroglu T., Selli S.

FOOD CHEMISTRY, cilt.105, sa.1, ss.334-339, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 105 Sayı: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodchem.2006.11.068
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.334-339
  • Anahtar Kelimeler: maceration enzymes, Okuzgozu, red wine, phenolic compounds, anthocyanins, VITIS-VINIFERA, RED WINES, LIQUID-CHROMATOGRAPHY, PHENOLIC COMPOSITION, DIODE-ARRAY, PINOT-NOIR, GRAPES, EXTRACTION, COLOR, IDENTIFICATION
  • Çukurova Üniversitesi Adresli: Evet

Özet

The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Okuzgozu wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. Thirteen anthocyanin compounds were detected in wines and, addition of the two enzyme preparations improved the extraction of anthocyanins. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and colour intensity than the control wines. (C) 2006 Elsevier Ltd. All rights reserved.