The Possible Utilization of Endogenic Multistarter Cultures in Wine Fermentations (Turkish with English Abstract)

Abstract

  Wine fermentation is generally achieved by using the species of the yeast Saccharomyces cerevisiae. It is observed that some of the recent studies on wine fermentation are focused on the selection of wine yeasts. It is preferred that selected strains ferment the wine vigorously and have favorable influence on the composition and sensorial characteristics of the wine as well. It is not possible for only one yeast strain to possess all of the required oenological characteristics. It is known that only the wines with plain aromatic profiles can be produced when S. cerevisiae strains are used alone. For this reason, it is observed that various studies are performed for the selection of wine yeasts, including S. cerevisiae strains which are not isolated from oenological environments or non-Saccharomyces strains. Nevertheless, the use of these yeasts alone as starter culture is not recommended because of their inability to perform vigorous fermentation. Instead of this, use of multistarter endogenic cultures is preferred for producing wines with desired characteristics. In this review, the possible utilization of endogenic wine yeasts, alone or as multistarter cultures, for production of wines with characteristics specific to the region of isolation, is discussed.

Keywords

•  Endogenic yeasts, wine, oenological characteristics, Saccharomyces        　　 

Şarap Fermantasyonlarında Endojen Çoklu Starter Kültürlerin Kullanılma Olanakları

Abstract

Şarap fermantasyonu genellikle Saccharomyces cerevisiae türü mayalar kullanılarak gerçekleştirilmektedir. Şarap fermantasyonu üzerine yapılan çalışmaların bir bölümünün, şarap mayalarının seçimi üzerinde yoğunlaştıkları gözlenmektedir. Seçilen suşların şırayı kuvvetli fermente edebilmelerinin yanısıra şarabın bileşimini ve duyusal özelliklerini olumlu yönde etkilemeleri de istenmektedir. Tek bir maya suşunun istenen tüm enolojik karakteristikleri birlikte bulundurması mümkün değildir. S. cerevisiae suşları tek başlarına starter kültür olarak kullanıldıklarında, alışılagelmiş aroma özelliklerine sahip şarapların üretilebildikleri belirtilmektedir. Bu nedenle şarap mayalarının seçilmeleri sırasında, enolojik olmayan ortamlardan izole edilen S. cerevisiae suşları veya Saccharomyces cinsi içerisinde yer almayan mayaları da kapsayacak şekilde çeşitli çalışmaların yapıldığı gözlenmektedir. Ancak bu mayaların tek başlarına starter kültür olarak kullanılmaları, kuvvetli bir fermantasyon gerçekleştiremeyecekleri için tavsiye edilmemektedir. Bunun yerine, karışık endojen kültürlerin kullanılması, istenen özelliklere sahip şarap üretimi için tercih edilmektedir. Bu derlemede, bir bölgeye özgü karakteristiklere sahip şarapların üretilebilmesi için o bölgeden elde edilen endojen şarap mayalarının tek başlarına veya karışık kültürler halinde kullanılma olanakları üzerinde durulmaktadır.

Keywords

• Endojen mayalar, şarap, enolojik özellikler, Saccharomyces, şarap mayaları

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