Effect of pectolitic enzyme and mash heating techniques on the phenolic composition of okuzgozu wines

Abstract

In recent years there has been growing interest in the study of antioxidant activity of red wine, due to its beneficial effects associated with reduced risk of coronary heart diseases. Antioxidant capacity of red wine comes from its polyphenolic compounds content which affected by. different fermentation techniques. In this study, the effect of pectolitic enzyme and mash preheating on the phenolic composition of red wine from Okuzgozu grape was investigated. The highest concentrations of polyphenols were found in wines which were produced under the conditions of mash heating. Total phenolic, total flavanol and total anthocyanin content ranged from 1.79 to 2.72 gGAE[L, 4.40 to 6.00gcatechin /L and 0.0433- 0.0939 g Mvd-3-o-glu/L, respectively. Phenolic acids (gallic acid, protocatechuic acid, chlorogenic acid,- p-coumaric acid and ferulic acid) and derivatives of flavanol ((+)catechin, (-)-epicatechin, epigallocatechin) was found as main flavanol.