Assessing wines based on total phenols, phenolic acids and chemometrics by multivariate analyses

  • Hatice Kalkan Yıldırım

Abstract

The aim of this study was to investigate the phenolic profile of some red wines produced from native Turkish grape varieties (Vitis vinifera Öküzgözü, V. vinifera Boğazkere and V. vinifera Shiraz) and some red fruit wines produced from pomegranate (Punica granatum L.), myrtle (Myrtus communis L.) and black mulberry (Morus nigra L.). Red grape wines and fruit wines were produced according to accepted conventional methods for wines and fruit wines regulations. At the end of productions all samples, were analyzed for the following parameters: total phenols (mg/L) and color parameters such as %D280, %D420, %D520, %D620, %DA, %IC,T, %ICI ,%R, %Y and %B. By using HPLC method, the following parameters were determined: gallic acid, p-hydroxybenzoic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acids. The order of wines according to the total phenolic contents from the highest to the lowest values was determined to be: Boğazkere > Öküzgözü > mulberry > Shiraz > myrtle > pomegranate wines. The highest values for gallic acid, p-hydroxybenzoic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid were determined in bilberry, pomegranate, Shiraz, mulberry, Boğazkere and Öküzgözü wines, respectively. Analyses of n-dimensional scale demonstrated the relationship between pomegranate wine and p-hydroxybenzoic/syringic acid; bilberry wine and gallic acid; Shiraz/Boğazkere and caffeic acid/p-coumaric acids; Öküzgözü and ferulic acid; total phenols and Shiraz/pomegranate/Boğazkere wines.

Keywords: Phenols, colors, fruit wines, red wines

African Journal of Biotechnology Vol. 12(22), pp. 3563-3569

Author Biography

Hatice Kalkan Yıldırım
Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey.
Published
2016-03-15
Section
Articles

Journal Identifiers


eISSN: 1684-5315