Physicochemical, Functional and Microbiological Properties of Hardaliye Beverages Produced from Different Grapes and Collected from Different Households

• Published in: Ankara Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi Vol. 24; no. 2; pp. 278 - 285
• Main Authors: Coşkun, Fatma, Arıcı, Muhammet, GULCU, Mehmet, Çelikyurt, Gülnaz, Mırık, Mustafa
• Format: Journal Article
• Language: English
• Published: Ankara Üniversitesi Ziraat Fakültesi 01.06.2018; Faculty of Agriculture, Ankara University
• Subjects: Coğrafya; fermentation; grape juice; hardaliye; mustard seeds; traditional beverage; Ziraat; Ankara; Mustard seeds; Üzüm suyu; Hardaliye; Traditional beverage; Grape juice; Fermentation; Fermantasyon; Geleneksel içecek; Hardal tohumu

Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under laboratory conditions according to traditional methods. Total phenolic compounds, monomeric anthocyanins (malvidin-3-glucoside), volatile acid, et...