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

Kelebek H., Canbaş A., Selli S., Saucier C., Jourdes M., Glories Y.

JOURNAL OF FOOD ENGINEERING, vol.77, no.4, pp.1012-1017, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 77 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1016/j.jfoodeng.2005.08.032
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1012-1017
  • Keywords: anthocyanin, maceration, wine, Okuzgozu, Bogazkere, CABERNET-SAUVIGNON, RED WINES, WINEMAKING TECHNOLOGIES, PHENOLIC COMPOSITION, COLOR, FERMENTATION, EXTRACTION
  • Çukurova University Affiliated: Yes

Abstract

The effect of three different maceration times (3, 6, and 10 days) on the anthocyanin composition of Bogazkere and Okuzgozu 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 Bogazkere wines while the Okuzgozu wines had thirteen compounds. It was observed that the concentration of anthocyanin compounds of the Bogazkere wines was much higher compared to the Okuzgozu wines. Malvidin-3-glucoside and its acylated esters were the major antho-cyanins 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. (c) 2005 Elsevier Ltd. All rights reserved.