Research on the Determination of the Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes

Year 2023, , 837 - 847, 29.12.2023

Aslı Gül Acar , Zeki Severoğlu , Gülbübü Kurmanbekova , Ahmet Yılmaz

https://doi.org/10.33808/clinexphealthsci.1213805

Abstract

Objective: The aim of this study is to examine how malolactic fermentation and classical fermentation affect the physicochemical and sensory properties of wines made from red and white grapes.
Methods: In our research, we opted for Sauvignon blanc variety in white grapes and locally produced Kalecik karası and French Merlot variety in red grapes all of which are recognised as important grape varieties both in our country and around the world. To preserve the natural aroma of the grape, start the fermentation rapidly and ensure formation of a balanced amount of glycerol, the use of Saccharomyces cerevisiae strain among vine yeasts deemed suitable. Oenoccus oeni MBR®UVAFERM®BETA (2x1011CFU/g) (Lallemand Inc., France) strain was used for malolactic fermentation. Sensory analyzes of the produced wines, chromatographic analysis of organic acids, and pysico-chemical analyses of products which are formed as a result of the processing of the fruits, were also made. For this purpose, the panelists evaluated the wines according to seven different criteria and the evaluation was made on a nine-point hedonic scale, and the most liked sample was given 9 points and the least liked one was given 1 point. Chemical and sensory properties of the produced wines were evaluated statistically.
Results: As a result of our study, it has been determined that the amount of ash in red wines is higher which indicates higher amount of grape extracts obtained from Kalecik karası and Merlot grapes.When compared according to fermentation types, the amount of lactic acid increased in wines produced by malolactic fermentation whereas the amount of phenolic compounds was higher in ethyl alcohol concentrations, and these values decreased with malolactic fermentation. Additionally, the accommodation of two foreign origin grapes one of which is red and the other one white, country’s geography has been revealed in this study with the characteristics of the wine produced.
Conclusion: The harmony of two foreign grapes, one red and one white grape, to the geography of our country was revealed with the characteristics of the wine produced. As a result of the thesis study, it was found that malolactic fermentation improved the quality of the wine, making it more pleasurable. In this context, the results of the research has the quality and attributes that will shed light on winemakers.

Keywords

Malolactic fermentation, phenolic compounds, wine, maceration

References

• Davis PH. Flora of Turkey and the East Aegean Islands. 1th edition. Edinburgh: Edinburgh University Press;1967.
• Santini C, Cavicchi A, Casini L. Sustainability in the wine industry: key questions and research trends. Agricultural and Food Economics. 2013;1(9):1-14. DOI: 10.1186/2193-7532-1-9
• Jackson RS. Wine science: principles and applications.3th edition. USA: Academic Press is an İmprint of Elsevier, 2008.
• Pelsy F, Hocquigny S, Moncada X, Barbeau G, Forget D, Hinrichsen P, Merdinoglu D. An extensive study of the genetic diversity within seven French wine grape variety collections. Theor Appl Genet. 2010; 120:1219-1231. DOI: 10.1007/s00122-009-1250-8
• Tao Y, Sun DA Górecki A, Błaszczak W, Lamparski G, Amarowicz R, Fornal J, Jeliński T. Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine. Innovative Food Science & Emerging Technologies 2012; 16(1):409-416. DOI: 10.1016/j.ifset.2012.09.005
• Kunkee RE. Some roles of malic acid in the malolactic fermentation in wine making. FEMS Microbiology Review. 1991;88(1):55-71. DOI: 10.1016/0378-1097(91)90696-8
• Pretorius IS, Toit MD and Rensburg PV. Designer yeasts for the fermentation industry of the 21st century. Food Technol Biotechnol. 2003;41(1):3–10. DOI: 10.17113/ftb
• Agouridis N, Kopsahelis N, Plessas S, Koutinas AA, Kanellaki M. Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine. Bioresource Technology. 2008;99(18):9017-9020. DOI: 10.1016/j.biortech.2008.04.026
• Bartowsky EJ, Henschke PA. The 'Buttery' attribute of wine diacetyl-desirability, spoilage and beyond. The Australian Wine Research Institute. 2004;96(3):235-252. DOI: 10.1016/j.ijfoodmicro.2004.05.013
• Cabaroğlu T, Canbaş A, Günata Z, Bayonove C. The effect of using pure yeast (Saccharomyces cerevisiae-K1) on the aroma substances in the processing of Emir grapes into wine. Tr J of Agriculture and Forestry. 1999;23(7): 137-143(Turkish).
• Landrault N, Poucheret P, Ravel P, Gasc F, Cros G, Teissedre PL. Antioxidant Capacities and Phenolics Levels of French Wines from Different Varieties and Vintages. J Agric Food Chem. 2001; 49(7): 3341–3348. DOI: 10.1021/jf010128f
• Cordonnier SM, Delwiche JF. An alternative method for assessing liking: positional relative rating versus the 9-pointhedonic scale. Journal of Sensory Studies. 2008; 23(2):284-292. DOI: 10.1111/j.1745-459X.2008.00155.x
• Rosas-Nexticapa M, Angulo O, O'mahony M. How well does the 9-point hedonic scale predict purchase frequency. Journal of Sensory Studies. 2005; 20(4):313-331. DOI: 10.1111/j.1745-459X.2005.00027.x
• Şener H, Yıldırım HK. Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines. Food Science and Technology International. 2013;19(6):523-533. DOI:10.1177/1082013212462229 (Turkish)
• Oszmianski J, Ramos T, Bourzeix M. Fractionation of phenolic compounds in red wine. Ajev. 1988; 39(3): 259-262. DOI: 10.5344/ajev.1988.39.3.259
• Bayram M. Effect of different maceration conditions on phenolic compounds of oxeye wines. The Journal of Food. 2018;16(3): 271-281. DOI: 10.24323/akademik-gida.474935(Turkish).
• José Luis Navarrete-Bolaños. Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation. Elsc. 2012;12(4):410-418. DOI: 10.1002/elsc.201100128
• Monagas M, Bartolomé B, Gómez-Cordovés C. Updated knowledge about the presence of phenolic compounds in wine. Critical Reviews in Food Science and Nutrition. 2005;45(2): 85-118. DOI: 10.1080/10408690490911710
• Sharma R, Garg P, Kumar P, Bhatia SK, Kulshretha S. Microbial fermentation and ıts role in quality ımprovement of fermented foods. Fermentation. 2020;6(4):106. DOI: 10.3390/fermentation6040106
• Styger G, Prior B, Florian F. Bauer J. Wine flavor and aroma. Microbiol Biotechnol. 2011; 38(9):1145–1159. DOI:10.1007/s10295-011-1018-4
• Dost SE, Dumanoğlu H, Aygün A. Antioxidant activity and total phenolics of local apple cultivars encountered along the coastal zone of Northeastern Anatolia Region of Turkey. Journal of Agricultural Sciences. 2020; 26(4):471-478. DOI: 10.15832/582696 (Turkish)
• Torija MJ, Beltran G, Novo M, Poblet M, Rozes N, Mas A, Guillamon M. Effect of organic acids and nitrogen source on alcoholic fermentation: Study of their buffering capacity J Agric Food Chem. 2003; 51(4):916- 922. DOI: 10.1021/jf020094r
• Versari A, Boulton RB, Giuseppina P, Parpinello A. Comparison of analytical methods for measuring the color components of red wines. Food Chem. 2007;106(1):397-402. DOI: 10.1016/j.foodchem.2007.05.073
• Guise LR, Filipe-Ribeiro D, Nascimento O, Bessa FM, Nunes F. Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization. Food Chem. 2014;156(1):250-257. DOI: 10.1016/j.foodchem.2014.01.081
• Boulton R. The relationships between total acidity, titratable acidity and ph in wine. American journal of enology and viticulture. 1980;31(1):76-80. DOI: 10.5344/ajev.1980.31.1.76
• Revel GD, Martin N, Pripis-Nicolau L, Lonvaud-Funel A, Bertrand JA. Agric contribution to the knowledge of malolactic fermentation ınfluence on wine aroma. Food Chem. 1999;47(10):4003−4008. DOI: 10.1021/jf981383bJ
• Palomo ES, Gonzales-Vinas MA, Diaz-Maroto MC, SorianoPerez A, Perez-Coello MS. Aroma potential of albillo wines and effect of skin-contact treatment. Food Chem. 2007; 103(2):631-640. DOI: 10.1016/2006.08.033
• Sacchi KL, Bisson LF, Adams DO. A review of the effect of winemaking techniques on phenolic extraction in red wines. American Journal of Enology and Viticulture. 2005;56(3):197206. DOI: 10.5344/ajev.2005.56.3.197
• Salinas MR, Garijo J, Pardo F, Zalacain A, Alonso GL. Influence of prefermentative maceration temperatures on the color and the phenolic and volatile composition of rose wines. Journal of Science and Food Agriculture. 2005; 85(9):1527-1536. DOI: 10.1002/jsfa.2133.
• Tahmaz H, Söylemezoğlu G. Determination of phenolic compound and antioxidant contents of Karaoğlan (Vitis vinifera L.) grape variety during wine fermentation process. Turkjans. 2019;6(4):671–677. DOI: 10.30910/turkjans.633552(Turkish)
• Canas PMI, Romero EG, Alonso SG, Herreros MLLP. Changes in the aromatic composition of tempranillo wines during spontaneous malolactic fermentation. Journal of Food Composition and Analysis. 2008; 21(8):724–730. DOI: 10.1016/j.jfca.2007.12.005
• Condelli N, Dinnella C, Cerone A, Monteleone E, Bertuccıolib M. Prediction of perceived astringency induced by phenolic compounds ii: criteria for panel selection and preliminary application on wine samples. Food Quality and Preference. 2006; 17(1-2):96-107. DOI: 10.1016/j.foodqual.2005.04.009
• Monagas M, Bartolomé B, Gómez-Cordovés C. Updated knowledge about the presence of phenolic compounds in wine. Critical Reviews in Food Science and Nutrition. 2007;45(2):85-118. DOI: 10.1080/10408690490911710
• Soleas GJ, Diamandis EP, Goldberg DM. Wine as abiological fluid: History, production, and role ın disease prevention. J Clin Lab Anal. 1997;11(5):287-313. DOI: 10.1002/(SICI)1098-2825
• Hereidia FJ, Escudero-Gilete ML, Hernanz D, Gordilo B, Melendez-Martinez AJ, Vicarıo IM, Gonzalez-Miret ML. Influence of the refrigeration technique on the color and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration. Food Chem. 2010; 118(2):377-383. DOI: 10.1016/j.foodchem.2009.04.132
• Alvarez I, Aleixandre JL, Garcia MJ, Lizama V. Impact of prefermentative maceration on the phenolic and volatile compounds in monastrell red wines. Analytica Chimica Acta. 2006; 563(1-2):109-115. DOI: 10.1016/j.aca.2005.10.068
• Parenti A, Spugnoli P, Calamai L, Ferrari S, Gori C. Effects of coldmaceration on red wine quality from Tuscan sangiovese grape. European Food Research and Technology. 2004; 218:360-366. DOI: 10.1007/s00217-003-0866-1
• Landrault N, Poucheret P, Ravel P, Gasc F, Cros G, Teissedre PL. Antioxidant capacities and phenolic levels of French wines from different varieties and vintages. J Agric Food Chem. 2001; 49(7):3341–3348. DOI: 10.1021/jf010128f
• Soyer Y, Koca N, Karadeniz F. Organic acid distribution in white grapes and grape juices. Journal of Food Composition and Analysis. 2001;16(5):629-636. DOI: 10.1016/S0889-1575(03)00065-6 (Turkish)
• Bravdo BA. Effect of cultural practıces and envıronmental factors on wıne productıon and qualıty. International Society for Horticultural Science. 2004;652(13):119-124. DOI:10.17660/ActaHortic.2004.652.13