EFFECTS OF CLUSTER THINNING TREATMENTS ON CHEMICAL COMPOSITION AND PHENOLIC COMPOUNDS OF GRAPE JUICE AND WINES OF NARINCE (VITIS VINIFERA) GRAPE CULTIVAR

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dc.authoridBayram, Mustafa/0000-0002-8232-226X
dc.contributor.authorUzun, Tuba
dc.contributor.authorCangi, Rustem
dc.contributor.authorBayram, Mustafa
dc.date.accessioned2024-12-24T19:33:18Z
dc.date.available2024-12-24T19:33:18Z
dc.date.issued2019
dc.departmentSiirt Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipGaziosmanpasa University Scientific Research Projects Department [2014/27]
dc.description.sponsorshipThe authors are grateful to Gaziosmanpasa University Scientific Research Projects Department for financial support provided for this project (Project No: 2014/27). Authors are also grateful to PRL (BALAB) staff for their technical supports. Thanks are extended to Assoc. Prof. Dr. Zeki GOKALP (a Certified-Notarized English Translator and an expert in Biosystems Engineering) for his critical reading and through syntactic corrections of the manuscript.
dc.identifier.endpage9678
dc.identifier.issn1018-4619
dc.identifier.issn1610-2304
dc.identifier.issue12A
dc.identifier.startpage9669
dc.identifier.urihttps://hdl.handle.net/20.500.12604/8071
dc.identifier.volume28
dc.identifier.wosWOS:000501936600003
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherParlar Scientific Publications (P S P)
dc.relation.ispartofFresenius Environmental Bulletin
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectCluster thinning
dc.subjectwine
dc.subjectgrape juice
dc.subjectquality
dc.subjectphenolic
dc.subjectflavonoid
dc.titleEFFECTS OF CLUSTER THINNING TREATMENTS ON CHEMICAL COMPOSITION AND PHENOLIC COMPOUNDS OF GRAPE JUICE AND WINES OF NARINCE (VITIS VINIFERA) GRAPE CULTIVAR
dc.typeArticle

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