文章基本信息

标题：Effect of Skin Contact Time on Phenolic Compounds of Wines Produced from Öküzgözü and Boğazkere Grape Varieties
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作者：Ahmet Deryaoğlu ; Jean Luc Colin ; Ahmet Canbaş 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1997
卷号：22
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this study, effect of skin contact time on phenolic compounds of wines produced from Öküzgözü and Boğazkere grape varieties grown in Elazığ region was investigated. Analyses connected with phenolic compound in the wines, such as total phenolic compound (as gallic acid) D280 index, anthocyanin, color density and color tint were carried out. The results showed that total phenol compounds and anthocyanin contents increased as the skin contact time increased. The increase in total phenol compounds was more in the wines produced from Boğazkere variety than in the wines produced from Öküzgözü variety. The total phenol contents of wines from Boğazkere variety with a skin contact time of 1 day was at the same level with as in contact time of 7 day. Under the experiments, the optimum skin contact time for Boğazkere and Öküzgözü varieties were found to be 1-2 days and 5-6 days, respectively.