BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER

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Volume:40 Issue:6
BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞL...

BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER

Authors : Aslı Arslan KULCAN, Hatice R ÖZİYCİ, Nedim TETİK, Mustafa KARHAN

Pages : 311-318

View : 35 | Download : 9

Publication Date : 2015-12-01

Article Type : Research Paper

Abstract :This study evaluates the changes in total phenolic content, total anthocyanin content and turbidity withrespect to various processes that are used during the clear red grape juice production. Advancedclarification of grape juice was carried out by ultrafiltration using 50 kDa cut-off membrane. Ultrafiltrationcaused significant lowering in total phenolic content and turbidity value as 30.9 and 99.0 %, respectively.Only 10.5 % total anthocyanin content were lost during the process
Keywords : Berrak siyah üzüm suyu, ultrafiltrasyon, mayﬂe ısıtma, toplam fenolik maddemiktarı, bulanıklık

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