KARALAHNA ŞARAPLARININ FENOLİK BİLEŞENLERİ ÜZERİNE FERMANTASYON TEKNİĞİ VE ŞİŞEDE DEPOLAMANIN ETKİSİ

Yıl 2023, , 130 - 143, 15.02.2023

Burcu Şişli , Nesrin Merve Çelebi Uzkuç , Aslı Bayhan , Ayşegül Kırca Toklucu

https://doi.org/10.15237/gida.GD22095

Cited By: 1

Öz

Bu çalışmada, ticari maya ve spontan fermantasyon teknikleri ve 6 ay şişede depolamanın Karalahna şaraplarının fenolik madde profilleri ve renk özellikleri üzerine etkileri araştırılmıştır. Ticari maya fermantasyonu ile elde edilen şarapların toplam monomerik antosiyanin miktarının, spontan fermantasyonla üretilen şaraplara göre istatistiksel açıdan daha yüksek olduğu saptanmıştır. Malvidin-3-glikozit konsantrasyonunun, alkol fermantasyonu sonunda ticari maya ile üretilen örneklerde yaklaşık %35 daha fazla olduğu belirlenmiştir. Şarapların fenolik bileşik kompozisyonu da uygulanan fermantasyon tekniğine bağlı olarak değişiklik göstermiştir. Genel olarak, ticari maya ile üretilen şaraplarda fenolik bileşiklerin konsantrasyonlarının spontan fermantasyonla üretilen şaraplara kıyasla daha yüksek olduğu bulunmuştur. Depolama süreci sonunda monomerik antosiyaninlerin her iki fermantasyon tekniğinde de yaklaşık %70 düzeyinde azaldığı belirlenirken, şarapların toplam fenolik madde miktarlarında istatistiksel açıdan bir fark görülmemiştir.

Anahtar Kelimeler

Karalahna, kırmızı şarap, antosiyanin, fenolik, renk

Destekleyen Kurum

TÜBİTAK

Proje Numarası

114 O 431

Teşekkür

Bu çalışma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından desteklenen proje (114 O 431) sonuçlarının bir bölümünden oluşmaktadır. Çalışmamızın gerçekleşmesinde tesis imkânı sağlayan Vinero Bağcılık (Eceabat, Çanakkale) ile Karalahna üzümlerini temin ettiğimiz Talay Şarapçılık (Bozcaada, Çanakkale)’a destekleri için teşekkür ederiz. HPLC analizlerinin gerçekleştirilmesinde, destekleri için Çanakkale Onsekiz Mart Üniversitesi Çevre Sorunları Araştırma ve Uygulama Merkezi (ÇEVSAM)’ne teşekkür ederiz.

EFFECT OF FERMENTATION TECHNIQUE AND BOTTLE STORAGE ON THE PHENOLIC COMPONENTS OF KARALAHNA WINES

Öz

In this study, the effects of commercial yeast and spontaneous fermentation techniques and 6 months of storage in bottles on the phenolic profile and color properties of Karalahna wines were investigated. It was determined that the total monomeric anthocyanin content of wines produced by commercial yeast fermentation was statistically higher than the wines produced by spontaneous fermentation. The concentration of malvidin-3-glycoside was found to be approximately 35% higher in samples produced with commercial yeast at the end of alcoholic fermentation. The phenolic composition of wines also changed depending on the fermentation technique. In general, concentrations of phenolic compounds were found to be higher in wines produced with commercial yeast compared to spontaneously fermented wines. At the end of the storage, it was determined that monomeric anthocyanins were reduced by approximately 70% in both fermentation techniques, while there was no statistical difference in the total phenolic content of the wines.

Anahtar Kelimeler

Karalahna, red wine, anthocyanin, phenolic, color

Proje Numarası

114 O 431

Kaynakça

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