Investigation of Some Quality Values of the Wines Produced With Conventional Methods from the Grape Varieties Grown In Ancient Anatolia Territory

Abstract

This investigation was made on 10 types of wine obtained amateurishly from hobby wine grape varieties of high quality, particularly Bogazkere and Öküzgözü, which are being grown intensively in Ancient Anatolia territory. The quality parametres analysis of the obtained wines was conducted in research and application laboratories of Ankara University, Faculty of Agriculture, Department of Horticulture. Total phenolic compound (mg/l), total anthocyanin (mg/l), EC 50 (ml/ml dpph), D 280, Alcohol (%), Sugar (g/l), pH, total citric, volatile acid (me/l), free sulfur (mg/l) and total sulfur (mg/l) values were measured in the test. It was observed that total phenolic compound (mg/l), total anthocyanin (mg/l), EC 50 (ml/ml dpph), D 280, Alcohol (%), Sugar (g/l), pH, Total citric, volatile acid (me/l), free sulfur (mg/l) and total sulfur (mg/l) values in the wines were significant statistically. It was determined in accordance with the descriptive statistical information of the data that total phenolic compound value was 893,77 (mg/L) on average, total anthocyanin value was 29.97 (mg/L) on average, EC50 value was 0.75 (ml/ml dpph), D280 value was 28.85, alcohol value was 12.67, sugar value was 2.84 (g/l), and Ph value was 3.37. It was found out that total acidity value was 3.74 on average and volatile acidity value was 0.39 (g/l) (me/L). Free sulfur and total sulfur values were determined to be 32.40 (mg/L) and 55.20 (mg/L) on average, respectively.

Keywords: Ancient Anatolia, antioxidant, total phenolic, hobby wine