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EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES
Author(s) -
KELEBEK HASIM,
CANBAS AHMET,
SELLI SERKAN
Publication year - 2009
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00245.x
Subject(s) - maceration (sewage) , anthocyanin , wine , chemistry , winemaking , wine color , malvidin , food science , polyphenol , vitis vinifera , malolactic fermentation , berry , aroma of wine , botany , biochemistry , cyanidin , biology , antioxidant , lactic acid , materials science , genetics , bacteria , composite material
Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography‐mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin‐3‐glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines.PRACTICAL APPLICATIONS Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid‐chromatography‐mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer.