Grapes (Var.ShirazandCabernet)weres

Grapes (Var.ShirazandCabernet)weresubjectedtoradiationprocessing(upto2kGy)andwineswere
preparedandmatured(4months,15 °C). Thewineswereanalyzedforchromaticcharacteristics,total
anthocyanin(TA),phenolic(TP)andtotalantioxidant(TAC)content.AromaofwineswasanalyzedbyGC/
MS andsensoryanalysiswascarriedoutusingdescriptiveanalysis.TA,TPandTACwere77,31and37
percent higherforirradiated(1500Gy)Cabernetwines,whileirradiatedShirazwinesdemonstrated47,
18and19percenthigherTA,TPandTAC,respectively.HPLC-DADanalysisrevealedthatradiationpro-
cessing ofgrapesresultedinincreasedextractionofphenolicconstituentsinwinewithnoqualitative
changes. Nomajorradiationinducedchangeswereobservedinaromaconstituentsofwine.Sensory
analysisrevealedthat1500Gyirradiatedsampleshadhigherfruityandberrynotes.Thus,radiation
processing ofgrapesresultedinwineswithimprovedorganolepticandantioxidantproperties.

ผลลัพธ์ (ไทย) 1:

องุ่น (andwineswere Var.ShirazandCabernet)weresubjectedtoradiationprocessing (upto2kGy)preparedandmatured (4months, 15 ° C) Thewineswereanalyzedforchromaticcharacteristics รวมมีโฟเลทสูง (TA), ฟีนอ (TP) andtotalantioxidant (มาตรวัด) เนื้อหา AromaofwineswasanalyzedbyGC /นางสาว andsensoryanalysiswascarriedoutusingdescriptiveanalysis.TA,TPandTACwere77,31and37ร้อยละ higherforirradiated (1500Gy) Cabernetwines, whileirradiatedShirazwinesdemonstrated4718and19percenthigherTA, TPandTAC ตามลำดับ HPLC-DADanalysisrevealedthatradiationpro -cessing ofgrapesresultedinincreasedextractionofphenolicconstituentsinwinewithnoqualitativeการเปลี่ยนแปลง Nomajorradiationinducedchangeswereobservedinaromaconstituentsofwine.Sensoryanalysisrevealedthat1500Gyirradiatedsampleshadhigherfruityandberrynotes.Thus,radiationประมวลผล ofgrapesresultedinwineswithimprovedorganolepticandantioxidantproperties

ผลลัพธ์ (ไทย) 2:

องุ่น
° C) andsensoryanalysiswascarriedoutusingdescriptiveanalysis.TA, TPandTACwere77,31and37 ร้อยละ ofgrapesresultedinincreasedextractionofphenolicconstituentsinwinewithnoqualitative เปลี่ยนแปลง ofgrapesresultedinwineswithimprovedorganolepticandantioxidantproperties

ผลลัพธ์ (ไทย) 3:

องุ่น ( var.shirazandcabernet ) weresubjectedtoradiationprocessing ( upto2kgy ) andwineswere
preparedandmatured ( 4months 15 ° C ) thewineswereanalyzedforchromaticcharacteristics แอนโธไซยานินทั้งหมด ,
( TA ) ฟีนอล ( TP ) andtotalantioxidant ( TAC ) เนื้อหา aromaofwineswasanalyzedbygc /
นางสาว andsensoryanalysiswascarriedoutusingdescriptiveanalysis . ทา tpandtacwere77,31and37
% higherforirradiated ( cabernetwines 1500gy ) ,whileirradiatedshirazwinesdemonstrated47 18and19percenthigherta
, , tpandtac ตามลำดับ โดย dadanalysisrevealedthatradiationpro -
cessing เปลี่ยนแปลง ofgrapesresultedinincreasedextractionofphenolicconstituentsinwinewithnoqualitative

nomajorradiationinducedchangeswereobservedinaromaconstituentsofwine . ?

analysisrevealedthat1500gyirradiatedsampleshadhigherfruityandberrynotes ดังนั้น รังสีการประมวลผล ofgrapesresultedinwineswithimprovedorganolepticandantioxidantproperties .