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, Volume: 13 Issue: 4, 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

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