کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4514868 1322222 2010 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of colored and colorless phenolic compounds in Öküzgözü wines from Denizli and Elazig regions using HPLC-DAD–MS
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Characterization of colored and colorless phenolic compounds in Öküzgözü wines from Denizli and Elazig regions using HPLC-DAD–MS
چکیده انگلیسی

Characterization of colored and colorless phenolic compounds of wines from Öküzgözü, a native grape variety grown in Turkey and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Fourteen anthocyanins, six flavanols, twelve phenolic acids and six flavonols were identified and quantified. It was observed that total phenolic content of Denizli region wines was clearly higher than Elazig wines. Malvidin-3-O-glucoside and its acylated esters was the most dominant anthocyanin, (+)-catechin was the most dominant flavanol, trans-caftaric acid was the most dominant phenol acid and myricetin-3-O-glucoside the most dominant flavonol in both regions’ wines. Sensory analysis has also been used in investigating wines deriving from the two different vineyard locations. Based upon sensory analysis, wines from Denizli region was preferred due to better color, harmony, flavor and body attributes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Industrial Crops and Products - Volume 31, Issue 3, May 2010, Pages 499–508
نویسندگان
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