Emir ve Kalecik Karası Üzümlerinden Fermantasyon Sırasında izole Edilen Bazı Mayaların Teknolojik Özellikleri

Year 2003, Volume: 09 Issue: 01, 83 - 89, 01.01.2003

Canan Nurgel Hüseyin Erten Ahmet Canbaş Turgut Cabaroğlu Serkan Selli

https://doi.org/10.1501/Tarimbil_0000000348

Abstract

Bu çal ışmada Emir ve Kalecik karas ı üzümlerinin fermantasyonu s ı ras ı nda izole edilen baz ı Saccharomyces cerevisiae mayalar ı n ı n, fermantasyon h ı z ı , etil alkol olu şturma, uçucu asit olu şturma, yüksek şeker miktarı na dayan ı kl ı l ı k, killer aktivite, kükürt dioksite dayan ı kl ı l ı k, s ı cakl ığ a karşı duyarl ı l ı k gibi teknolojik özellikleri araşt ı rı lm ışt ı r. Elde edilen sonuçlara göre Emir üzümünden izole edilen E5 mayas ı ve Kalecik karas ı üzümünden izole edilen KK6 mayas ı diğer mayalara göre daha iyi teknolojik özelliklere sahiptir.

Keywords

Emir, Kalecik karas ı , Saccharomyces cerevisiae, teknolojik özellikler

Technological Properties of Some Wine Yeasts Isolated During the Fermentation of Emir and Kalecik Karas ı Grapes

Abstract

This study was carried out to investigate the technological properties of some strains of wine yeast Saccharomyces cerevisiae ı solated during the fermentation of Emir and Kalecik karas ı wine grapes. The technological characteristics were fermentation rate, production of ethanol and volatile acidity, high sugar tolerance, killer activity, sulphur dioxide tolerance, growth at low and high temperatures. Results showed that the yeast E5 isolated from Emir fermentation and the yeast KK6 isolated from Kalecik karas ı fermentation had better technological properties compared to other yeasts.

Keywords

Emir, Kalecik karas ı , Saccharomyces cerevisiae, technological properties

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