The investigation of phenolic compounds and anthocyanins of wines made of the grape variety karmrahyut

Abstract

Wine phenolics are important quality components that contribute to the color, taste and feel of wines. The majority of the phenolic constituents found in wine are grape-derived. In red wine, tannins and anthocyanins are the most important phenolic classes. Tannins contribute to the mouth feel of wines but they also form pigmented polymers in association with the anthocyanins to provide the stable pigments required to give red wine its long-term color stability [1,2]. Moreover, polyphenols also exert many favorable effects on human health, such as the inhibition of atherosclerosis, coronary heart disease and various cancer types [3]. By focusing on the above, our goal was to produce rose and red dry wines from Karmrahyut grape variety, which is a hybrid variety and is very little studied, and to investigate the content of anthocyanins, total phenols and monomer index in them.