Gastronomik Değeri Olan Koruk Ekşilerinin Geleneksel Üretim Yöntemlerinin Karşılaştırılması (Comparison of Traditional Production Methods of Verjuice Sours That Gastronomic Value)
DOI:
https://doi.org/10.21325/jotags.2023.1231Keywords:
Verjuice sour, Gastronomy, Traditional product, Sensory, BioactiveAbstract
Koruk is the name given to unripe grapes, the water obtained by squeezing which is called koruk juice or sour. Koruk sours’re obtained by processing the verjuice. There’s no standart method in the production of sour. In this study, the juices of koruk (Vitis vinifera) harvested at the same time were extracted, the sours were produced by five different traditional methods, some quality characteristics of the sours were determined. As a result of analysis, while the highest total phenolic and flavonoid substance, DPPH, CUPRAC values were obtained from sour in which the 5th method was applied, the lowest values were obtained from the sour in which the 1st method was applied. The sour obtained by the 1st method has the lightest color, the highest sensory scores. Considering the storage conditions of traditionally produced koruk sours, it’s thought that it’d be better to apply the 5th method in the production of sour, since it’s more economical to storage at room temperature.
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