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Farklı Mayşe Fermantasyon Sıcaklığı ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal ve Fiziksel Özelliklerine Etkisi

Year 2010, Volume: 8 Issue: 5, 12 - 19, 01.10.2010

Abstract

Çalışmada Vitis vinifera L. Cabernet sauvignon üzümlerinden farklı mayşe fermantasyon sıcaklıkları sıcak, soğuk ve geçişli üretimler ile farklı mayşe fermantasyon sürelerinde 3 ve 6 gün üretilen şarapların kimyasal ve fiziksel bazı özellikleri incelenmiştir. Düşük sıcaklıkta 15°C gerçekleştirilen mayşe fermantasyonunun şarabın renk özelliklerin üzerine etkisinin ortaya konulması amaçlanmıştır. Sıcaklığın mayşe fermantasyon süresinin ilk 3 gününde şarap rengi üzerine etkisinin önemli olduğu ortaya çıkmıştır. Soğuk üretim yöntemiyle 6 günlük mayşe fermantasyon süresi uygulanan örneklerde en yüksek toplam fenolik bileşik miktarı 5269.76 mg GAE/L , A280 değeri 72.65 ve iyonize antosiyanin seviyesi 2.47 elde edilmiştir

References

  • Peynaud, E., 1987. El gusto del vino. Madrid: Mundi-Prensa Ed.
  • Somers, T.C., 1998. The wine spectrum. Hyde Park Pres, Adelaide.
  • Kennedy, J.A., Saucier, C. and Glories, Y., 2006. Grape and wine phenolics: history and perspective. American Journal of Enology and Viticulture 57(3): 239-247.
  • Pilando, L.S., Wrolstad, R.E. and Heatherbell, D.A., 1985. Influence of fruit composition, maturity and mold contamination on the color and appearance of strawberry wine. Journal of Food Science 50: 1121.
  • Monagas, M., Bartolome, B. and Gomez-Cordoves, C., 2005. Updated knowledge about the presence of phenolic compounds in wine. Critical Revolution of Food Science and Nutrition 45: 85-115.
  • Gutierrez, I.H., Lorenzo, E.S.P. and Espinosa, A.V., 2005. Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel and Syrah. Food Chemistry 92: 269-283.
  • Ribereau-Gayon, P., Sudraud, P., Milhe, J.C. and Canbas, A., 1970. Recherches technologiques sur les composes phenoliques des vin rouges. Connaissnnce Vigne Vin 4: 133-134.
  • Somers, T.C., 1971. The polymeric nature of wine pigments. Phytochemistry 10: 2175-2186.
  • Nagel, C.W. and Wulf, L.W., 1979. Changes in the anthocyanins, flavonoids and hydroxycinnamic acid esters during fermentation and aging of Merlot and Cabernet Sauvignon. American Journal of Enology and Viticulture 30: 111-116.
  • Somers, T.C. and Evans, M.E., 1977. Spectral evaluation of young red wines. Anthocyanin equlibria, total phenols, free and molecular SO2, ‘chemical age. Journal of Science and Food Agriculture 28: 279-287.
  • Ribereau-Gayon, P., 1973. Interpretation chimique de la couleur des vins rouges. Vitis 12: 119-142.
  • Somers, T.C. and Evans, M.E., 1974. Wine quality: correlations with colour density and anthocyanin equlibria in a group of young red wines. Journal of Science and Food Agriculture 25: 1369-1379.
  • Sims, C.A. and Morris, J.R., 1985. A comparison of the color components and color stability of red wine from Noble and Cabernet Sauvignon at various pH levels. American Journal of Enology and Viticulture 36(3): 181-184.
  • Dallas, C. and Laureano, O., 1994. Effects of pH , sulphur dioxide, alcohol content, temperature and storage time on color composition of a young Portuguese red table wine. Journal of Science and Food Agriculture 65: 477-485.
  • Somers, T.C. and Evans, M.E., 1986. Evaluation of red wines: I. Ambient influences on color composition during early maturation. Vitis 25: 31-39.
  • Somers, T.C and Evans, M.E., 1990. Evaluation of red wines: III. Promotion of the maturation phase. Vitis 29: 109-121.
  • Cheynier, V., Duenas-Paton, M., Salas, E., Maury, C., Souquet, J.M., Sarni-Manchado, P. and Fulcrand, H., 2006. Structure and properties of wine pigments and tannins. American Journal of Enology and Viticulture 57(3): 298-304.
  • Harbertson, J.F. and Spayd, S., 2006. Measuring phenolics in the winery. American Journal of Enology and Viticulture 57(3): 280-288.
  • Mazza, G. and Miniati, E., 1993. In anthocyanins in fruits, vegetables and grains. CRC Pres, Boca Raton, pp 149-199.
  • Glories, Y., 1984. The color of red wines. Connais Vignevini 18: 195-217.
  • Aktan, N., Kalkan, H., 2000. Şarap Teknolojisi. Kavaklıdere Eğitim Yayınları, no: 4, 56-552.
  • OIV, 1990. Compendium of International Methods of Wine and Must Analysis. International Organization of Vine and Wine.
  • OIV, 2005. Compendium of International Methods of Wine and Must Analysis. International Organization of Vine and Wine.
  • Singleton, V.L. and Rossi, J.A., 1965, Colorimetry of total phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158. and
  • Gil-Munoz, R., Gomez-Plaza, E., Martinez, A. and Lopez-Roca, J.M., 1998, Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative International 30(9): 699-705. Food Research
  • Anonymous, 1986. CIE Colorimetry. 2nd ed. Publication CIE No: 152.
  • Gil-Munoz, R., Gomez-Plaza, E., Martinez, A. and Lopez-Roca, J.M., 1998. Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative International 30(9): 699-705. Food Research
  • Bakker, J., Bridle, P. and Timberlake, C.F., 1986. Tristimulus measurements (CIELAB 76) of port wine color. Vitis 25: 67-78.
  • Price, S.F., 2008. Measuring Color in Wine: One Laboratory's Approach to Introducing a Color Measuring System ETS Laboratories, 899 Adams Street, Suite A, St. Helena, CA 94574. In Color Quality of Fresh and Processed Foods, Chapter 14, pp 185–191, Chapter DOI: 10.1021/bk-2008- 0983.ch014, ACS Symposium Series, Vol. 983.

Effect of Different Must Fermentation Temperature and Time on Chemical and Physical Properties of Red Wines Cabernet Sauvignon

Year 2010, Volume: 8 Issue: 5, 12 - 19, 01.10.2010

Abstract

In this study, wines from Vitis vinifera L. Cabernet sauvignon were produced at different must fermentation temperatures hot, cold and transition and times 3 and 6 days , and chemical and physical properties of wines were determined to clarify the effect of low must fermentation temperature 15°C on wine properties. Results indicated that must fermentation temperature effected wine colour significantly during the first 3 days of fermentation. The highest total phenolics content 5269.76 mg/L GAE , A280 value 72.65 and ionized anthocyanin level 2.47 were obtained in samples processed with cold production method, pressed after 6 days

References

  • Peynaud, E., 1987. El gusto del vino. Madrid: Mundi-Prensa Ed.
  • Somers, T.C., 1998. The wine spectrum. Hyde Park Pres, Adelaide.
  • Kennedy, J.A., Saucier, C. and Glories, Y., 2006. Grape and wine phenolics: history and perspective. American Journal of Enology and Viticulture 57(3): 239-247.
  • Pilando, L.S., Wrolstad, R.E. and Heatherbell, D.A., 1985. Influence of fruit composition, maturity and mold contamination on the color and appearance of strawberry wine. Journal of Food Science 50: 1121.
  • Monagas, M., Bartolome, B. and Gomez-Cordoves, C., 2005. Updated knowledge about the presence of phenolic compounds in wine. Critical Revolution of Food Science and Nutrition 45: 85-115.
  • Gutierrez, I.H., Lorenzo, E.S.P. and Espinosa, A.V., 2005. Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel and Syrah. Food Chemistry 92: 269-283.
  • Ribereau-Gayon, P., Sudraud, P., Milhe, J.C. and Canbas, A., 1970. Recherches technologiques sur les composes phenoliques des vin rouges. Connaissnnce Vigne Vin 4: 133-134.
  • Somers, T.C., 1971. The polymeric nature of wine pigments. Phytochemistry 10: 2175-2186.
  • Nagel, C.W. and Wulf, L.W., 1979. Changes in the anthocyanins, flavonoids and hydroxycinnamic acid esters during fermentation and aging of Merlot and Cabernet Sauvignon. American Journal of Enology and Viticulture 30: 111-116.
  • Somers, T.C. and Evans, M.E., 1977. Spectral evaluation of young red wines. Anthocyanin equlibria, total phenols, free and molecular SO2, ‘chemical age. Journal of Science and Food Agriculture 28: 279-287.
  • Ribereau-Gayon, P., 1973. Interpretation chimique de la couleur des vins rouges. Vitis 12: 119-142.
  • Somers, T.C. and Evans, M.E., 1974. Wine quality: correlations with colour density and anthocyanin equlibria in a group of young red wines. Journal of Science and Food Agriculture 25: 1369-1379.
  • Sims, C.A. and Morris, J.R., 1985. A comparison of the color components and color stability of red wine from Noble and Cabernet Sauvignon at various pH levels. American Journal of Enology and Viticulture 36(3): 181-184.
  • Dallas, C. and Laureano, O., 1994. Effects of pH , sulphur dioxide, alcohol content, temperature and storage time on color composition of a young Portuguese red table wine. Journal of Science and Food Agriculture 65: 477-485.
  • Somers, T.C. and Evans, M.E., 1986. Evaluation of red wines: I. Ambient influences on color composition during early maturation. Vitis 25: 31-39.
  • Somers, T.C and Evans, M.E., 1990. Evaluation of red wines: III. Promotion of the maturation phase. Vitis 29: 109-121.
  • Cheynier, V., Duenas-Paton, M., Salas, E., Maury, C., Souquet, J.M., Sarni-Manchado, P. and Fulcrand, H., 2006. Structure and properties of wine pigments and tannins. American Journal of Enology and Viticulture 57(3): 298-304.
  • Harbertson, J.F. and Spayd, S., 2006. Measuring phenolics in the winery. American Journal of Enology and Viticulture 57(3): 280-288.
  • Mazza, G. and Miniati, E., 1993. In anthocyanins in fruits, vegetables and grains. CRC Pres, Boca Raton, pp 149-199.
  • Glories, Y., 1984. The color of red wines. Connais Vignevini 18: 195-217.
  • Aktan, N., Kalkan, H., 2000. Şarap Teknolojisi. Kavaklıdere Eğitim Yayınları, no: 4, 56-552.
  • OIV, 1990. Compendium of International Methods of Wine and Must Analysis. International Organization of Vine and Wine.
  • OIV, 2005. Compendium of International Methods of Wine and Must Analysis. International Organization of Vine and Wine.
  • Singleton, V.L. and Rossi, J.A., 1965, Colorimetry of total phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158. and
  • Gil-Munoz, R., Gomez-Plaza, E., Martinez, A. and Lopez-Roca, J.M., 1998, Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative International 30(9): 699-705. Food Research
  • Anonymous, 1986. CIE Colorimetry. 2nd ed. Publication CIE No: 152.
  • Gil-Munoz, R., Gomez-Plaza, E., Martinez, A. and Lopez-Roca, J.M., 1998. Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative International 30(9): 699-705. Food Research
  • Bakker, J., Bridle, P. and Timberlake, C.F., 1986. Tristimulus measurements (CIELAB 76) of port wine color. Vitis 25: 67-78.
  • Price, S.F., 2008. Measuring Color in Wine: One Laboratory's Approach to Introducing a Color Measuring System ETS Laboratories, 899 Adams Street, Suite A, St. Helena, CA 94574. In Color Quality of Fresh and Processed Foods, Chapter 14, pp 185–191, Chapter DOI: 10.1021/bk-2008- 0983.ch014, ACS Symposium Series, Vol. 983.
There are 29 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Hatice Kalkan Yıldırım This is me

Hasan Şener This is me

Publication Date October 1, 2010
Published in Issue Year 2010 Volume: 8 Issue: 5

Cite

APA Kalkan Yıldırım, H., & Şener, H. (2010). Farklı Mayşe Fermantasyon Sıcaklığı ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal ve Fiziksel Özelliklerine Etkisi. Akademik Gıda, 8(5), 12-19.
AMA Kalkan Yıldırım H, Şener H. Farklı Mayşe Fermantasyon Sıcaklığı ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal ve Fiziksel Özelliklerine Etkisi. Akademik Gıda. October 2010;8(5):12-19.
Chicago Kalkan Yıldırım, Hatice, and Hasan Şener. “Farklı Mayşe Fermantasyon Sıcaklığı Ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal Ve Fiziksel Özelliklerine Etkisi”. Akademik Gıda 8, no. 5 (October 2010): 12-19.
EndNote Kalkan Yıldırım H, Şener H (October 1, 2010) Farklı Mayşe Fermantasyon Sıcaklığı ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal ve Fiziksel Özelliklerine Etkisi. Akademik Gıda 8 5 12–19.
IEEE H. Kalkan Yıldırım and H. Şener, “Farklı Mayşe Fermantasyon Sıcaklığı ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal ve Fiziksel Özelliklerine Etkisi”, Akademik Gıda, vol. 8, no. 5, pp. 12–19, 2010.
ISNAD Kalkan Yıldırım, Hatice - Şener, Hasan. “Farklı Mayşe Fermantasyon Sıcaklığı Ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal Ve Fiziksel Özelliklerine Etkisi”. Akademik Gıda 8/5 (October 2010), 12-19.
JAMA Kalkan Yıldırım H, Şener H. Farklı Mayşe Fermantasyon Sıcaklığı ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal ve Fiziksel Özelliklerine Etkisi. Akademik Gıda. 2010;8:12–19.
MLA Kalkan Yıldırım, Hatice and Hasan Şener. “Farklı Mayşe Fermantasyon Sıcaklığı Ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal Ve Fiziksel Özelliklerine Etkisi”. Akademik Gıda, vol. 8, no. 5, 2010, pp. 12-19.
Vancouver Kalkan Yıldırım H, Şener H. Farklı Mayşe Fermantasyon Sıcaklığı ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal ve Fiziksel Özelliklerine Etkisi. Akademik Gıda. 2010;8(5):12-9.

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