Investigation of quality and sensory properties of hardaliye produced with Adakarasi, Papazkarasi and Kalecikkarası grape varieties
2014
Faikoglu, F.
This study investigated the general chemical composition, antioxidant capacity, phenolic compounds, and sensory quality of hardaliye produced from Adakarasi, Papazkarasi and Kalecikkarasi grapes grown in the Tekirdag region of Turkey. The musts obtained from the harvested grapes were subjected to alcoholic fermentation. Malolactic fermentation was performed by the addition of lactic acid bacteria (Leuconostoc mesenteroides and Leuconostoc mesenteroides subsp. Dextranicum) in the experimental group but was not added to the control group. Mustard seed (0,05 mg/L) and cherry leaves were added to give aroma, K-metabisulfite (50 mg/L) to prevent yeast and mold. Hardaliye was produced under controlled conditions. Phenolic compounds such as gallic acid, caffeic acid, p-coumaric acid, ferulic acid, resveratrol, myricetin, vanillic acid, syringic acid, naringin, (-)-epicatechin were analyzed quantitatively by use of a HPLC-DAD technique and the antioxidant capacity was determined by ABTS, DPPH and CUPRAC techniques in the six varieties of Hardaliye produced (3 experimental and 3 control).
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