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.
Grapes (Var.ShirazandCabernet)weresubjectedtoradiationprocessing(upto2kGy)andwineswerepreparedandmatured(4months,15 °C). Thewineswereanalyzedforchromaticcharacteristics,totalanthocyanin(TA),phenolic(TP)andtotalantioxidant(TAC)content.AromaofwineswasanalyzedbyGC/MS andsensoryanalysiswascarriedoutusingdescriptiveanalysis.TA,TPandTACwere77,31and37percent higherforirradiated(1500Gy)Cabernetwines,whileirradiatedShirazwinesdemonstrated47,18and19percenthigherTA,TPandTAC,respectively.HPLC-DADanalysisrevealedthatradiationpro-cessing ofgrapesresultedinincreasedextractionofphenolicconstituentsinwinewithnoqualitativechanges. Nomajorradiationinducedchangeswereobservedinaromaconstituentsofwine.Sensoryanalysisrevealedthat1500Gyirradiatedsampleshadhigherfruityandberrynotes.Thus,radiationprocessing ofgrapesresultedinwineswithimprovedorganolepticandantioxidantproperties.
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