Karaoğlan (Vitis vinifera L.) Üzüm Çeşidinin Şarap Fermantasyon Sürecinde Fenolik Bileşik ve Antioksidan İçeriğinin Belirlenmesi

Araştırmada kırmızı şaraplık üzüm çeşidi olan Karaoğlan (Vitis vinifera L.) çeşidi şaraba işlenmiş ve fermantasyon süresince toplam fenolik bileşik, toplam antosiyanin ve antioksidan kapasite düzeyleri ölçülmüştür. Fermantasyonun ilk günü 391.3 mg GA/L olan toplam fenolik bileşik miktarı fermantasyon sonunda artarak 2005.7 mg GA/L’ye, toplam antosiyanin içeriği 6.14 mg/L’den 185 mg/L’ye ve antioksidan kapasite 2.31 µmol troloks/mL’den 11.3 µmol troloks/mL’ye yükselmiştir. Araştırma sonuçlarına göre Karaoğlan üzüm çeşidinin yüksek fenolik bileşik içeriğe sahip şarap veren kaliteli bir üzüm çeşidi olduğu tespit edilmiştir.

Anahtar Kelimeler:

Karaoğlan, asma, spektrofotometrik yöntemler

Determination of Phenolic Compound and Antioxidant Content of Karaoğlan (Vitis vinifera L.) Grape Cultivar in Wine Fermentation Process

In this study Karaoğlan (Vitis vinifera L.) red winegrape variety was processed in to wine and total phenolic compound, total anthocyanin and antioxidant contents were determined during fermentation. The total phenolic compound content was measured 391.3 mg GA/L at the first day of the fermentation and 2005.7 mg GA/L at the last day of the fermentation, total anthocyanin was measured 6.14 mg/L at the first day of the fermentation and 185 mg/L at the last day of the fermentation and antioxidant capacity was measured 2.31 µmoltroloks/mL at the first day of the fermentation and 11.3 µmol trolox/mL at the last day of the fermentation with the great increase. According to the research results, Karaoğlan variety is a high quality grape variety with high phenolic compound content.

Keywords:

Karaoğlan, grapevine, spectrophotometric methods,

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