| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 36303 | Process Biochemistry | 2006 | 4 Pages |
Abstract
Wine is an important source of dietary antioxidants, due to its content of phenolic compounds. Amount of phenolics in red wines of Turkey were investigated by using electrodes prepared via immobilisation of tyrosinase. Immobilisation was performed by entrapment during electrochemical synthesis of conducting copolymers. Results were compared with Folin–Ciocalteau method. It was found that use of enzyme electrodes is an alternative and cheap method in determining the phenolics in wines. Storage temperature before bottling was also discussed in terms of phenolic amount.
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Authors
Senem Kıralp, Levent Toppare,