The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production
Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial additive during wine production. Nowadays, consumers preferred foods treated with natural preservatives. The aims this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxid...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-09-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2738 |
| _version_ | 1797922854363201536 |
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| author | Burcu Darıcı Hatice Kalkan Yıldırım |
| author_facet | Burcu Darıcı Hatice Kalkan Yıldırım |
| author_sort | Burcu Darıcı |
| collection | DOAJ |
| description | Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial additive during wine production. Nowadays, consumers preferred foods treated with natural preservatives. The aims this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method of red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary and blueberry) at different concentrations. As control groups were used wine samples produced without addition of SO2. At the end of production basic oenological analyses (total acidity, volatile acidity, pH, dry matter, ash, free and total SO2) and specific wine analyses (total phenols, total flavanols, tartaric ester content and antioxidant activity) were performed. Results demonstrated that each used plant exact have different effects on wine quality parameters. The lowest concentrations of grape pomace extract caused reduction of SO2 and keeping the required wine properties. The highest value of antioxidant activities and total phenols were determined in the wine treated with 25 mg/L SO2 and 1 ml/L rosemary extract (in the 1st mount of storage) and 25 mg/L SO2 and 1 ml/L grape pomace extract (in the 2nd and 3rd mount of storage) as 89.92%, 5550.48 mg/l GAE; 88.51%, 5028.65 mg/l GAE; 88.42%, 4974.25 mg/l GAE, respectively. Results emphasized the importance of used plant extracts and their concentrations. The study demonstrated the possibilities of optimization of SO2 and wines phenols on the base of used natural plant extracts. |
| first_indexed | 2024-04-10T14:38:52Z |
| format | Article |
| id | doaj.art-f9b114ea449c43deb7f917139fddd743 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T14:38:52Z |
| publishDate | 2019-09-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-f9b114ea449c43deb7f917139fddd7432023-02-15T16:08:25ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2019-09-01791435144510.24925/turjaf.v7i9.1435-1445.27381246The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine ProductionBurcu Darıcı0Hatice Kalkan Yıldırım1Department of Food Engineering, Engineering Faculty, Ege University, 35100 Bornova/IzmirDepartment of Food Engineering, Engineering Faculty, Ege University, 35100 Bornova/IzmirSulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial additive during wine production. Nowadays, consumers preferred foods treated with natural preservatives. The aims this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method of red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary and blueberry) at different concentrations. As control groups were used wine samples produced without addition of SO2. At the end of production basic oenological analyses (total acidity, volatile acidity, pH, dry matter, ash, free and total SO2) and specific wine analyses (total phenols, total flavanols, tartaric ester content and antioxidant activity) were performed. Results demonstrated that each used plant exact have different effects on wine quality parameters. The lowest concentrations of grape pomace extract caused reduction of SO2 and keeping the required wine properties. The highest value of antioxidant activities and total phenols were determined in the wine treated with 25 mg/L SO2 and 1 ml/L rosemary extract (in the 1st mount of storage) and 25 mg/L SO2 and 1 ml/L grape pomace extract (in the 2nd and 3rd mount of storage) as 89.92%, 5550.48 mg/l GAE; 88.51%, 5028.65 mg/l GAE; 88.42%, 4974.25 mg/l GAE, respectively. Results emphasized the importance of used plant extracts and their concentrations. The study demonstrated the possibilities of optimization of SO2 and wines phenols on the base of used natural plant extracts.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2738sulphur dioxidenatural alternativeextracts additionred wineaging |
| spellingShingle | Burcu Darıcı Hatice Kalkan Yıldırım The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production Turkish Journal of Agriculture: Food Science and Technology sulphur dioxide natural alternative extracts addition red wine aging |
| title | The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production |
| title_full | The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production |
| title_fullStr | The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production |
| title_full_unstemmed | The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production |
| title_short | The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production |
| title_sort | effects of different plant extracts on wine phenolic contents and antioxidant activities used as an alternatives of sulphur dioxide during wine production |
| topic | sulphur dioxide natural alternative extracts addition red wine aging |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2738 |
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