{"title":"浸渍时间和发酵工艺对Öküzgözü葡萄酒酚类化合物的影响。","authors":"Hakan Dursun, Mustafa Bayram, Semra Topuz Türker","doi":"10.1590/0001-3765202520241467","DOIUrl":null,"url":null,"abstract":"<p><p>In this study, it was aimed to investigate the effects of different maceration times (5, 10, 15 days) and fermentation techniques [<italic>Saccharomyces cerevisiae</italic> inoculated (IF) and <italic>S. cerevisiae</italic> uninoculated (UF)] on the phenolic compounds of red wines produced from Öküzgözü grape variety. Wine samples were analyzed after maceration (AM) and after fermentation (AF) stages. Total phenolic compound (TPC) and total monomeric anthocyanin (TMA) values of wine at the AM stages were determined ranged between 1412.92-2083.75 mg gallic acid equivalent (GAE)/L; 68.69-98.08 mg/L, while the TPC and TMA values of wine at the AF stages were found ranged between 1496.20-2008.67 mg GAE/L; 66.46-77.32 mg/L. Depending on the maceration time, the highest TPC value was reached in 15 days, while the highest TMA value was reached in 10 days of maceration for NF and SF samples. The highest amount of phenolic compound determined in all wines was quinic acid (33.03-81.81 mg/L), following that gallic acid (3.86-24.71 mg/L) and (+)-catechin (3.94-34.35 mg/L). Vanillic acid was not detected in all wine samples taken at both stages. This study has importance in terms of determination of the fermentation technique of red vines produced using Öküzgözü grape variety and presents its potential for industrial scale production.</p>","PeriodicalId":7776,"journal":{"name":"Anais da Academia Brasileira de Ciencias","volume":"97 3","pages":"e20241467"},"PeriodicalIF":1.1000,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of maceration time and fermentation technique on the phenolic compounds of Öküzgözü wines.\",\"authors\":\"Hakan Dursun, Mustafa Bayram, Semra Topuz Türker\",\"doi\":\"10.1590/0001-3765202520241467\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>In this study, it was aimed to investigate the effects of different maceration times (5, 10, 15 days) and fermentation techniques [<italic>Saccharomyces cerevisiae</italic> inoculated (IF) and <italic>S. cerevisiae</italic> uninoculated (UF)] on the phenolic compounds of red wines produced from Öküzgözü grape variety. Wine samples were analyzed after maceration (AM) and after fermentation (AF) stages. Total phenolic compound (TPC) and total monomeric anthocyanin (TMA) values of wine at the AM stages were determined ranged between 1412.92-2083.75 mg gallic acid equivalent (GAE)/L; 68.69-98.08 mg/L, while the TPC and TMA values of wine at the AF stages were found ranged between 1496.20-2008.67 mg GAE/L; 66.46-77.32 mg/L. Depending on the maceration time, the highest TPC value was reached in 15 days, while the highest TMA value was reached in 10 days of maceration for NF and SF samples. The highest amount of phenolic compound determined in all wines was quinic acid (33.03-81.81 mg/L), following that gallic acid (3.86-24.71 mg/L) and (+)-catechin (3.94-34.35 mg/L). Vanillic acid was not detected in all wine samples taken at both stages. This study has importance in terms of determination of the fermentation technique of red vines produced using Öküzgözü grape variety and presents its potential for industrial scale production.</p>\",\"PeriodicalId\":7776,\"journal\":{\"name\":\"Anais da Academia Brasileira de Ciencias\",\"volume\":\"97 3\",\"pages\":\"e20241467\"},\"PeriodicalIF\":1.1000,\"publicationDate\":\"2025-08-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Anais da Academia Brasileira de Ciencias\",\"FirstCategoryId\":\"103\",\"ListUrlMain\":\"https://doi.org/10.1590/0001-3765202520241467\",\"RegionNum\":4,\"RegionCategory\":\"综合性期刊\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Anais da Academia Brasileira de Ciencias","FirstCategoryId":"103","ListUrlMain":"https://doi.org/10.1590/0001-3765202520241467","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
Effect of maceration time and fermentation technique on the phenolic compounds of Öküzgözü wines.
In this study, it was aimed to investigate the effects of different maceration times (5, 10, 15 days) and fermentation techniques [Saccharomyces cerevisiae inoculated (IF) and S. cerevisiae uninoculated (UF)] on the phenolic compounds of red wines produced from Öküzgözü grape variety. Wine samples were analyzed after maceration (AM) and after fermentation (AF) stages. Total phenolic compound (TPC) and total monomeric anthocyanin (TMA) values of wine at the AM stages were determined ranged between 1412.92-2083.75 mg gallic acid equivalent (GAE)/L; 68.69-98.08 mg/L, while the TPC and TMA values of wine at the AF stages were found ranged between 1496.20-2008.67 mg GAE/L; 66.46-77.32 mg/L. Depending on the maceration time, the highest TPC value was reached in 15 days, while the highest TMA value was reached in 10 days of maceration for NF and SF samples. The highest amount of phenolic compound determined in all wines was quinic acid (33.03-81.81 mg/L), following that gallic acid (3.86-24.71 mg/L) and (+)-catechin (3.94-34.35 mg/L). Vanillic acid was not detected in all wine samples taken at both stages. This study has importance in terms of determination of the fermentation technique of red vines produced using Öküzgözü grape variety and presents its potential for industrial scale production.
期刊介绍:
The Brazilian Academy of Sciences (BAS) publishes its journal, Annals of the Brazilian Academy of Sciences (AABC, in its Brazilianportuguese acronym ), every 3 months, being the oldest journal in Brazil with conkinuous distribukion, daking back to 1929. This scienkihic journal aims to publish the advances in scienkihic research from both Brazilian and foreigner scienkists, who work in the main research centers in the whole world, always looking for excellence.
Essenkially a mulkidisciplinary journal, the AABC cover, with both reviews and original researches, the diverse areas represented in the Academy, such as Biology, Physics, Biomedical Sciences, Chemistry, Agrarian Sciences, Engineering, Mathemakics, Social, Health and Earth Sciences.