Ticari maya kullanımının karalahna üzümlerinden üretilen kırmızı şarapların karakteristik özellikleri üzerine etkileri
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Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Çanakkale Onsekiz Mart Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Çanakkale Bozcaada'ya özgü bir siyah üzüm çeşidi olan Karalahna üzümlerinden spontan fermantasyon ve ticari maya fermentasyonu ile kırmızı şarap üretimleri gerçekleştirilmiştir. Şarapların genel özelliklerini tanımlamak amacıyla yoğunluk, alkol, pH, toplam asitlik, kuru madde, kül, indirgen şeker, serbest ve toplam SO2, toplam monomerik antosiyanin ve toplam fenolik madde içerikleri belirlenmiştir. Çalışmada, ticari fermentasyon ile elde edilen şaraplarda toplam monomerik antosiyanin (TMA) miktarının (53,18 mg/L) spontan şaraplara oranla (48,28 mg/L) daha fazla olduğu saptanmıştır. Benzer şekilde, toplam fenolik madde miktarları da ticari fermentasyon yöntemi ile elde edilen şaraplarda (3052,42 mg/L) spontan fermentasyon ile elde edilen şaraplardan daha yüksek düzeyde (2358,48 mg/L) bulunmuştur. Çalışmada, Yüksek Basınç Sıvı Kromatografisi (HPCL) kullanılarak şarapların antosiyanin ve fenolik madde dağılımları ve miktarları da belirlenmiştir. Şaraplarda malvidin-3-glikozit, peonidin-3-glikozit, delfinidin-3-glikozit, siyanidin-3-glikozit olmak üzere dört adet antosiyanin belirlenmiştir. Malvidin-3-glukozit spontan ve ticari maya ile üretilen şaraplarda hakim antosiyanin olarak saptanmış olup (24,388 mg/L), şaraptaki miktarı fermentasyon tipine bağlı olarak değişiklik göstermemiştir. Diğer 3 antosiyaninin ise ticari maya fermentasyonu ile üretilen şaraplarda öne çıktığı saptanmıştır. Şaraplarda gallik asit, (+) kateşin, kafeik asit, p-kumarik asit, ferulik asit, olmak üzere 5 adet fenolik bileşen tespit edilmiştir. Ticari maya fermentasyonu ile elde edilen şaraplarda fenolik madde miktarlarının daha yüksek olduğu saptanmıştır. Şarapların uçucu bileşenlerin tanımlanması için Gaz Kromatografisi-Kütle Spektrometresi (GC-MS) kullanılmış olup, şaraplarda 9 alkol, 18 ester ve 2 diğer bileşen olmak üzere toplam 29 adet uçucu bileşen tespit edilmiştir. Ester bileşenlerinin spontan fermentasyonla elde edilen şaraplarda (225,22 µg/L), ticari maya ile üretilen şaraplardan (202,85 µg/L) fazla düzeyde olduğu saptanmıştır. Spontan fermentasyonla elde edilen şaraplarda etil hekzanoat, etil oktanoat ve dietil süksinat öne çıkan esterler olmuştur. Ayrıca, Lezzet Profil Analiz metodu kullanılarak 6 kişiden oluşan eğitimli panelist grubu ile şarapların duyusal özellikleri de ortaya konmuştur. Çalışmada, gövde, burukluk ve genel izlenim olarak spontan fermentasyonla elde edilen şaraplar daha çok beğenilmiştir.
In this study, red wine was produced with both spontaneous fermentation and commercial fermentation from grape varieties of Karalahna that is specific to Çanakkale. Density, pH, alcohol, total acidity, dry matter, ash, reducing sugar, free and total SO2, total monomeric anthocyanin and total phenolic analysis were performed to determine the general properties of wines. Total Monomeric Anthocyanin (TMA) content was higher in wines obtained by commercial yeast fermentation (53,18 mg/L) than the wines obtained by spontaneous fermentation (48,28 mg/L). Similarly, total phenolic content was higher in wines obtained by commercial yeast fermentation (3052,42 mg/L) than the one obtained using spontaneous fermentation (2358,48 mg/L). Composition and amount of anthocyanin and phenolics of wines were analysed by High Pressure Liquid Chromatography (HPLC). 4 anthocyanins were determinated including malvidin-3-glucoside, peonidin-3-glucoside, delphinidin-3-glucoside and cyanidin-3-glucoside in wines. Malvidin-3-glucoside was determined as major anthocyanin in wines obtained by spontaneous and commercial fermentation (24,388 mg/L) and its concentration did not change with regard to fermentation type. Concentration of peo-3-glu, dp-3-glu and cy-3-glu was found higher in wines obtained by commercial fermentation. A total of 5 phenolic compounds (gallic acid, (+) catechin, caffeic acid, p-coumaric acid, ferulic acid) were determined in wines. The amount of phenolic compuond was higher in wines obtained by commercial fermentation. Gas Chromatography-Mass spectrometry (GC-MS) was used for the identification of volatile compounds of wines and a total of 29 volatile compounds (9 alcohol, 18 ester and 2 other compounds) were determined. The amount of ester compounds was higher in wines obtained by spontaneous fermentation (225,22 µg/L) than the one obtained by commercial yeast fermentation (202,85 µg/L). Ethyl hexanoate, ethyl octanoate and diethyl succinate were determined as the major ester compounds of wines obtained by spontaneous fermentation. Sensory properties of wines were determined using Flavour Profile Analysis with a group of six trained panelist. Wines obtained by spontaneous fermentation had the best panel score in terms of body, astringency and overall impression.
In this study, red wine was produced with both spontaneous fermentation and commercial fermentation from grape varieties of Karalahna that is specific to Çanakkale. Density, pH, alcohol, total acidity, dry matter, ash, reducing sugar, free and total SO2, total monomeric anthocyanin and total phenolic analysis were performed to determine the general properties of wines. Total Monomeric Anthocyanin (TMA) content was higher in wines obtained by commercial yeast fermentation (53,18 mg/L) than the wines obtained by spontaneous fermentation (48,28 mg/L). Similarly, total phenolic content was higher in wines obtained by commercial yeast fermentation (3052,42 mg/L) than the one obtained using spontaneous fermentation (2358,48 mg/L). Composition and amount of anthocyanin and phenolics of wines were analysed by High Pressure Liquid Chromatography (HPLC). 4 anthocyanins were determinated including malvidin-3-glucoside, peonidin-3-glucoside, delphinidin-3-glucoside and cyanidin-3-glucoside in wines. Malvidin-3-glucoside was determined as major anthocyanin in wines obtained by spontaneous and commercial fermentation (24,388 mg/L) and its concentration did not change with regard to fermentation type. Concentration of peo-3-glu, dp-3-glu and cy-3-glu was found higher in wines obtained by commercial fermentation. A total of 5 phenolic compounds (gallic acid, (+) catechin, caffeic acid, p-coumaric acid, ferulic acid) were determined in wines. The amount of phenolic compuond was higher in wines obtained by commercial fermentation. Gas Chromatography-Mass spectrometry (GC-MS) was used for the identification of volatile compounds of wines and a total of 29 volatile compounds (9 alcohol, 18 ester and 2 other compounds) were determined. The amount of ester compounds was higher in wines obtained by spontaneous fermentation (225,22 µg/L) than the one obtained by commercial yeast fermentation (202,85 µg/L). Ethyl hexanoate, ethyl octanoate and diethyl succinate were determined as the major ester compounds of wines obtained by spontaneous fermentation. Sensory properties of wines were determined using Flavour Profile Analysis with a group of six trained panelist. Wines obtained by spontaneous fermentation had the best panel score in terms of body, astringency and overall impression.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
