KARALAHNA ŞARAPLARININ FENOLİK BİLEŞENLERİ ÜZERİNE FERMANTASYON TEKNİĞİ VE ŞİŞEDE DEPOLAMANIN ETKİSİ

Yıl 2023, Cilt: 48 Sayı: 1, 130 - 143, 15.02.2023

Burcu Şişli Nesrin Merve Çelebi Uzkuç Aslı Bayhan Ayşegül Kırca Toklucu

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

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

• Aksoy, M. (2010). Bazı Kırmızı Şarapların Fenolik Madde Profilleri Üzerine Araştırmalar. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Çanakkale Türkiye, 77 s.
• Anlı R. E. (2006). Bağlar Güzeli Üzüm ve Üzüm Kültürü. Yapı Kredi Kültür Sanat Yayıncılık Ticaret ve Sanayi A.Ş., İstanbul. 155-187.
• Ataol, G. (2012). Bozcaada’da Üretilen Kırmızı Şaraplarda Üretim Aşamalarının Antioksidan Yapıları Üzerine Etkisi. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, 64 s.
• Blazquez Rojas, I., Smith, P. A., & Bartowsky, E. J. (2012). Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine. World Journal of Microbiology and Biotechnology, 28(12), 3311–3321. https://doi.org/10.1007/s11274-012-1142-y
• Busse-Valverde, N., Bautista-Ortín, A. B., Gómez-Plaza, E., Fernández-Fernández, J. I., & Gil-Muñoz, R. (2013). Influence of skin maceration time on the proanthocyanidin content of red wines. European Food Research and Technology, 236, 473–481. https://doi.org/10.1007/s00217-012-1842-4
• Cabaroğlu, T., Canbaş, A. (1993). Şarapçılıkta kükürt dioksit kullanımı ve önemi. Gıda, 18(1), 61-66.
• Carew, A. L., Smith, P., Close, D. C., Curtin, C., & Dambergs, R. G. (2013). Yeast effects on Pinot noir wine phenolics, color, and tannin composition. Journal of Agricultural and Food Chemistry, 61(41), 9892–9898. https://doi.org/10.1021/jf4018806
• Caridi, A., Cufari, A., Lovino, R., Palumbo, R., & Tedesco, I. (2004). Influence of Yeast on Polyphenol Composition of Wine. Food Technology and Biotechnology, 42(1), 37–40.
• Caridi, A., De Bruno, A., De Salvo, E., Piscopo, A., Poiana, M., & Sidari, R. (2017). Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes. European Food Research and Technology, 243(3), 367–378. https://doi.org/10.1007/s00217-016-2750-9
• Caridi, A., Romeo, R., Bruno, A. De, Masaneo, C., & Poiana, M. (2021). Long ‑ term effects of different starter yeasts on colour and natural antioxidant power of red wines. European Food Research and Technology, 247, 2391–2398. https://doi.org/10.1007/s00217-021-03800-3
• Carrascosa, A. V., Bartolome, B., Robredo, S., Leon, A., Cebollero, E., Juega, M., Nunez, Y. P., Martinez, M. C., Martinez-Rodriguez, A. J. (2012). Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines. LWT - Food Science and Technology, 46(1), 319–325. https://doi.org/10.1016/j.lwt.2011.09.011
• Çelebi Uzkuç, N.M., Şişli, B., Karagül Yüceer, Y. Bayhan, A., Kırca Toklucu, A. (2018) Effect of Cold Maceration on Anthocyanin and Volatile Compounds of Karalahna and Cabernet Sauvignon Grape Musts. Gıda, 43:663–676. https://doi.org/10.15237/gida.gd18038
• Çelebi Uzkuç, N. M., Şişli, B., Ay, M., Togay, S. Ö., Karagül Yüceer, Y., Bayhan, A., Kırca Toklucu, A. (2020). Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts. European Food Research and Technology, 246(1), 81–92. https://doi.org/10.1007/s00217-019-03395-w
• Çelebi Uzkuç, N. M., Bayhan, A., & Kırca, A. (2022). Phenolics and color components of young Cabernet Sauvignon wines : effect of spontaneous fermentation and bottle storage. European Food Research and Technology, 248, 393–401. https://doi.org/10.1007/s00217-021-03884-x
• Dell’Agli, M., Buscialà, A., & Bosisio, E. (2004). Vascular effects of wine polyphenols. Cardiovascular Research, 63(4), 593–602. https://doi.org/10.1016/j.cardiores.2004.03.019
• Doyuran, S. D., Güven, S. (2006). Karasakız ve Karalahna üzüm çeşitlerinden elde edilen kırmızı şarapların kalite özellikleri üzerine araştırmalar. Akademik Gıda, 4(4), 32–34.
• Marquez, A., Serratosa, M. P., & Merida, J. (2014). Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines. Food Chemistry, 146, 507–514. https://doi.org/10.1016/j.foodchem.2013.09.103
• Echave, J., Barral, M., Fraga-Corral, M., Prieto, M.A., Simal-Gandara. (2021). Bottle aging and storage of wines: A review. Molecules, 26, 713.
• Escot, S., Feuillat, M., Dulau, L., & Charpentier, C. (2001). Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency. Australian Journal of Grape and Wine Research, 7(3), 153–159. https://doi.org/10.1111/j.1755-0238.2001.tb00204.x
• Fuleki, T., & Francis, F. J. (1968). Quantative methods for analysis. 2. Determination of total anthocyanin and degeadition index in cranberries. Journal of Food Science, 33, 78–83.
• Gammacurta, M., Marchand, S., Albertin, W., Moine, V., & De Revel, G. (2014). Impact of yeast strain on ester levels and fruity aroma persistence during aging of bordeaux red wines. Journal of Agricultural and Food Chemistry, 62, 5378–5389. https://doi.org/10.1021/jf500707e
• García-Falcón, M. S., Pérez-Lamela, C., Martínez-Carballo, E., & Simal-Gándara, J. (2007). Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution. Food Chemistry, 105(1), 248–259. https://doi.org/10.1016/j.foodchem.2006.11.006
• Garde-Cerdán, Urturi, I.S., Murillo-Peña, R., Iribarren, M., Román, S.M.S, Rubio-Bretón, P., Pérez-Álvarez, E. (2022). Bottle aging affected aromatic and phenolic wine composition more than yeast starter strains. Applied Sciences, 12, 4478.
• Giusti, M. M., & Wrolstad, R. E. (2001). Unit F1.2. Anthocyanins. Characterization and Measurement with UV-visible Spectroscopy. In R. Wrolstad & S. Schwartz (Eds.), In Current Protocols in Food Analytical Chemistry. John Wiley & Sons, pp. 1-13.
• Guadalupe, Z., & Ayestarán, B. (2008). Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging. European Food Research and Technology, 228(1), 29–38. https://doi.org/10.1007/s00217-008-0902-2
• He, F., Liang, N. N., Mu, L., Pan, Q. H., Wang, J., Reeves, M. J., & Duan, C. Q. (2012). Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression. Molecules, 17(2), 1571–1601. https://doi.org/10.3390/molecules17021571
• Holt, H., Cozzolino, D., McCarthy, J., Abrahamse, C., Holt, S., Solomon, M., Smith, P., Chambers, P. J., & Curtin, C. (2013). Influence of yeast strain on Shiraz wine quality indicators. International Journal of Food Microbiology, 165, 302–311. https://doi.org/10.1016/j.ijfoodmicro.2013.05.006
• Ilieva, F., Kostadinović Veličkovska, S., Dimovska, V., Mirhosseini, H., & Spasov, H. (2017). Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties. Food Chemistry, 216, 309–315. https://doi.org/10.1016/j.foodchem.2016.08.049
• Lesko, A., Nyitrai-Sardy, D., Kallay, M., & Balga, I. (2014). The effect of yeast on the anthocyanin characteristics of fermented model solutions. Acta Alimentaria, 43(2): 232–238. https://doi.org/DOI 10.1556/AAlim.43.2014.2.6
• Lingua, M. S., Fabani, M. P., Wunderlin, D. A., & Baroni, M. V. (2016). From grape to wine: Changes in phenolic composition and its influence on antioxidant activity. Food Chemistry, 208: 228–238. https://doi.org/10.1016/j.foodchem.2016.04.009
• Marquez, A., Serratosa, M. P., & Merida, J. (2014). Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines. Food Chemistry, 146, 507–514. https://doi.org/10.1016/j.foodchem.2013.09.103
• Miran, Ş.S.. (2018). Kırmızı Şarap Üretiminde Bölge (Terroir) Farklılığının Fenolik Bileşim Üzerine Etkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, 52 s.
• Monagas, M., Gómez-Cordovés, C., Bartolomé, B. (2006). Evolution of the phenolic content of red wines from Vitis vinifera L. during ageing in bottle. Food Chemistry, 95(3), 405–412. https://doi.org/10.1016/j.foodchem.2005.01.004
• Morata, A., Escott, C., Loira, I., Del Fresno, J. M., Gonzalez, C., & Suarez-Lepe Jose Antonio. (2019). Influence of Saccharomyces and non-Saccharomyces yeasts in the formation of pyranoanthocyanins and polymeric pigments during red wine making. Molecules, 24(4490): 1–18.
• Morata, A., Loira, I., Heras, J. M., Callejo, M. J., Tesfaye, W., González, C., Suárez-Lepe, J. A. (2016). Yeast influence on the formation of stable pigments in red winemaking. Food Chemistry, 197: 686–691. https://doi.org/10.1016/j.foodchem.2015.11.026
• Porgalı, E., & Büyüktuncel, E. (2012). Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods. Food Research International, 45(1): 145-154.
• Rein, M. J. (2005). Copigmentation reactions and color stability of berry anthocyanins. Academic Dissertation, University of Helsinki Department of Applied Chemistry and Microbiology Food Chemistry Division, 88 pp.
• Ribéreau-Gayon, P., Glories, Y., Maujean, A., & Dubourdieu, D. (2006). Handbook of Enology, The Chemistry of Wine Stabilization and Treatments Volume 2 (Second Edi). John Wiley & Sons Ltd., West Sussex, İngiltere, 441 p.
• Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144–153.
• Takush, D. G., & Osborne, J. P. (2012). Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine. Australian Journal of Grape and Wine Research, 18(2): 131–137. https://doi.org/10.1111/j.1755-0238.2012.00181.x
• Varela, C., Siebert, T., Cozzolino, D., Rose, L., McLean, H., & Henschke, P. A. (2009). Discovering a chemical basis for differentiating wines made by fermentation with “wild” indigenous and inoculated yeasts: Role of yeast volatile compounds. Australian Journal of Grape and Wine Research, 15(3): 238–248. https://doi.org/10.1111/j.1755-0238.2009.00054.x
• Vernhet, A., Carrillo, S., Rattier, A., Verbaere, A., Cheynier, V., & Nguela, J. M. (2020). Fate of anthocyanins and proanthocyanidins during the alcoholic fermentation of thermovinified red musts by different Saccharomyces cerevisiae strains. Journal of Agricultural and Food Chemistry, 68(11), 3615–3625. https://doi.org/10.1021/acs.jafc.0c00413
• Zhao, Y., Sun, Q., Zhu, S., Du, F., Mao, R., Liu, L., Tian, B., & Zhu, Y. (2021). Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China. Scientific Reports, 11(1): 1–10. https://doi.org/10.1038/s41598-021-83216-x