Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace

Aysun Atalay; Filiz Yıldız Akgül; Özer Kınık

doi:10.31015/jaefs.2026.3.7

Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace

Abstract

This study investigated the physicochemical, antioxidant, textural and sensory properties of İzmir Tulum cheeses ripened in brines enriched with different grape pomaces from wine production. Four groups were prepared: white wine pomace (W), red wine pomace (R), a 1:1 mixture (RW), and a control (C). Cheeses were ripened for 180 days and analyzed at regular intervals. pH decreased and titratable acidity increased significantly over time (p<0.05), while dry matter, fat, and protein contents remained statistically similar (p>0.05). RW samples showed the highest DPPH activity on both day 1 and 180. The R sample exhibited the highest CUPRAC value (21.08 mg Trolox/g) and total phenolic content (526.25 mg GAE/100 g) (p<0.05). Texture was affected by pomace type and ripening time. Overall, grape pomace addition enhanced the antioxidant and functional properties of the cheese and provided a sustainable way to valorize wine industry by-products.

Keywords

Antioxidant activity, Grape pomace, Phenolic substance, Sensory properties, Texture

Supporting Institution

This research was funded by Scientific Research Projects Department of Ege University (Project No:22972).

Project Number

Ege University BAP: 22972

Thanks

Authors thank to Ege University Scientific Research Projects Department for their support, and also the authors would like to thank ADU-TARBIYOMER for laboratory technical permission.

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Details

Primary Language

English

Subjects

Dairy Technology

Journal Section

Research Article

Authors

Aysun Atalay
0000-0001-7713-1138
Türkiye

Filiz Yıldız Akgül ^*
0000-0001-7894-6531
Türkiye

Özer Kınık
0000-0002-5811-9851
Türkiye

Early Pub Date

September 3, 2026

Publication Date

-

Submission Date

June 5, 2026

Acceptance Date

August 10, 2026

Published in Issue

Year 2026 Number: Advanced Online Publication

DOI

https://doi.org/10.31015/jaefs.2026.3.7

IZ

https://izlik.org/JA36KR52XE

APA

Atalay, A., Yıldız Akgül, F., & Kınık, Ö. (2026). Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace. International Journal of Agriculture Environment and Food Sciences, Advanced Online Publication, 604-616. https://doi.org/10.31015/jaefs.2026.3.7

AMA

1.Atalay A, Yıldız Akgül F, Kınık Ö. Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace. int. j. agric. environ. food sci. 2026;(Advanced Online Publication):604-616. doi:10.31015/jaefs.2026.3.7

Chicago

Atalay, Aysun, Filiz Yıldız Akgül, and Özer Kınık. 2026. “Evaluation of Wine Production By-Products in Dairy: Physicochemical, Antioxidant, Textural, and Sensory Properties of İzmir Tulum Cheese Ripened With Grape Pomace”. International Journal of Agriculture Environment and Food Sciences, no. Advanced Online Publication: 604-16. https://doi.org/10.31015/jaefs.2026.3.7.

EndNote

Atalay A, Yıldız Akgül F, Kınık Ö (September 1, 2026) Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace. International Journal of Agriculture Environment and Food Sciences Advanced Online Publication 604–616.

IEEE

[1]A. Atalay, F. Yıldız Akgül, and Ö. Kınık, “Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace”, int. j. agric. environ. food sci., no. Advanced Online Publication, pp. 604–616, Sept. 2026, doi: 10.31015/jaefs.2026.3.7.

ISNAD

Atalay, Aysun - Yıldız Akgül, Filiz - Kınık, Özer. “Evaluation of Wine Production By-Products in Dairy: Physicochemical, Antioxidant, Textural, and Sensory Properties of İzmir Tulum Cheese Ripened With Grape Pomace”. International Journal of Agriculture Environment and Food Sciences. Advanced Online Publication (September 1, 2026): 604-616. https://doi.org/10.31015/jaefs.2026.3.7.

JAMA

1.Atalay A, Yıldız Akgül F, Kınık Ö. Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace. int. j. agric. environ. food sci. 2026;:604–616.

MLA

Atalay, Aysun, et al. “Evaluation of Wine Production By-Products in Dairy: Physicochemical, Antioxidant, Textural, and Sensory Properties of İzmir Tulum Cheese Ripened With Grape Pomace”. International Journal of Agriculture Environment and Food Sciences, no. Advanced Online Publication, Sept. 2026, pp. 604-16, doi:10.31015/jaefs.2026.3.7.

Vancouver

1.Aysun Atalay, Filiz Yıldız Akgül, Özer Kınık. Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace. int. j. agric. environ. food sci. 2026 Sep. 1;(Advanced Online Publication):604-16. doi:10.31015/jaefs.2026.3.7

International Journal of Agriculture, Environment and Food Sciences

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