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Öğe Effects of Cluster Thinning Treatments on Chemical Composition and Phenolic Compounds of Grape Juice and Wines of Narince (Vitis vinifera) Grape Cultivar(Fresenius Environmental Bulletin, 2019-12) UZUN, TUBA; CANGİ, RÜSTEM; BAYRAM, MUSTAFAThe present study was conducted to determine the effects of 4 different cluster thinning treatments (CTT) [control (C), 15% (12000 kg/ha), 30% (9000 kg/ha), 60% (6000 kg/ha)] on grape juice and wine quality of Narince grape cultivar grown in Tokat province (Turkey) in 2014-2015 growing seasons. The grapes harvested at technological maturity stage were processed into wines. The pH, total soluble solid contents, titratable acidity, specific gravity, ethyl alcohol, volatile acid, reducing sugar, total sulphur dioxide, total phenolics, total flavonoids and some phenolic compounds of the grape juice and wines were determined. Sensory evaluations revealed that cluster thinning applications increased wine quality. The greatest sensory evaluation score was obtained from 30% cluster thinning treatment and these wines were classified as “excellent quality wines”. As a result, according to analyzes performed in grape juice and wines, 30% (9000 kg/ha) cluster thinning treatment was found to be the most suitable thinning practice in Narince.Öğe Effects of leaf removals on must and wine chemical composition and phenolic compounds of Narince (Vitis vinifera) grape cultivar(Scientia Horticulturae, 2017-11) BEKAR, TUBA; BAYRAM, MUSTAFA; CANGİ, RÜSTEM; GENÇ, NUSRET; ELMASTAŞ, MAHFUZLeaves are the vital components of grapevines. Leaves are removed with summer pruning to improve grape and wine quality. Leaves of some grape cultivars are harvested at different periods for stuffed grape leaves or brined vine leaves. Since the leaves of Narince grape cultivar supplies an income as much as the grapes, the cultivars are commonly exposed to excessive leaf harvests. The present study was conducted in 2014–2015 to investigate the effects of 4 different leaf harvest treatments (LHT) (control, 2, 4 and 6 harvests) on must and wine quality of Narince grape cultivar grown in Tokat province of Turkey. The grapes harvested at technological ripening level were processed into wine with microvinification method. The pH, total soluble solid contents (TSSC), titratable acidity, specific gravity, ethyl alcohol, volatile acid, reducing sugar, total sulphur dioxide, total phenolics, total flavonoids and some phenolic compounds of the must and wines were determined. LHTs increased TSSC and total phenolics of the must; pH, ethyl alcohol, total phenolics and total flavonoids of the wines increased in six LHT as compared to control treatment. While LHTs increased phenolic compounds of catechin, epicatechin and caffeic acid as compared to control treatment, coumaric acid was not observed in wines. Wine sensory scores were the highest in control treatment and the lowest in six leaf harvest treatments.Öğe Effects on Chemical Composition and Phenolic Compounds of Mustand Wines Produced with Remove Approximately 45 of Leaves of Narince Grapes Grown in Three Territories(EJONS-International Refereed Indexed Journal on Mathematic, Engineering and Natural Sciences, 2019-07) UZUN (BEKAR), TUBA; BAHAR, ELMAN; CANGİ, RÜSTEM; BAYRAM, MUSTAFAThis study was conducted to determine the effects of excessive leaf harvest treatments (control, 6 harvests) on must and wine composition of Narince grapes grown in Tokat City Center (Central), Erbaa and Niksar districts in 2014. With 6 leaf harvests, approximately 45% of the leaves were removed. As compared to control treatments, leaf harvest treatments reduced grape yields (Central, 40.8%; Erbaa, 63.6%; Niksar, 39.6%). The grapes harvested at industrial maturity stage were processed into wines with microvinification method. The pH, total soluble solid contents (TSSC), total acidity, specific gravity, ethyl alcohol, volatile acid, reducing sugar, total sulphur dioxide, total phenolics, total flavonoids and some phenolic compounds of the must and wines were determined. In all three territories, leaf harvest treatments increased TSSC, total acidity and ripening index of the must; ethyl alcohol content of the wine; specific gravity, total phenolics and flavonoids of both the must and the wine, but reduced sensory analyses scores. Total phenolics and flavonoids generally increased with increasing altitudes and resultant UV radiations. It was concluded based on these findings that increases in total temperatures of 37 C and over accelerated the disintegration of Narince phenolics. Thus 37 C was identified as the critical temperature for phenolic disintegration. Among 8 different individual phenolics looked for in present study, vanillic acid and catechin were identified as the major ones. It was concluded based on present findings that leaf harvest treatments reduced the must and wine quality parameters of Narince grapes.Öğe Ticari Maya İlave Edilerek ve Edilmeden Narince Üzüm Çeşidinden Üretilen Şarapların Fitokimyasal Özelliklerinin Belirlenmesi(Gaziosmanpaşa Bilimsel Araştırmalar Dergisi, 2016) BEKAR, TUBA; BAYRAM, MUSTAFABu çalışmada 2014 yılında Tokat ili Turhal ilçesine ait üretici bağından hasat edilen Narince üzüm (Vitis vinifera L.) çeşidinden elde edilen şıraya, ticari şarap mayası ilave edilerek ve maya ilave edilmeden spontan fermentasyon ile şarap üretilmiştir. Üretilen şaraplarda pH, SÇKM, olgunluk indisi, yoğunluk, toplam asitlik ve toplam fenolik bileşik miktarı analizleri yapılmıştır. Şaraplarda toplam fenolik bileşik miktarı, maya ilavelide 87,867 mg/L, maya ilavesizde ise 91,800 mg/L (gallik asit eşdeğeri) olarak tespit edilmiştir. Şıra ve şaraplarda en yüksek miktarda bulunan fenolik bileşikler ise kateşin ve epikateşin olarak tespit edilmiştir.
