Doğal Köpüren Şarapların Yıllandırılması Sırasında Amino Asit ve Peptid İçeriklerindeki Değişimin Görüntü İşleme Yöntemleriyle Modellenmesi

Yıl 2024, Cilt: 14 Sayı: 3, 1041 - 1065, 15.09.2024

Adnan Bozdoğan , Ahmet Canbaş Selahaddin Batuhan Akben

https://doi.org/10.31466/kfbd.1387998

Öz

Bu çalışmada, Türkiye'nin Ürgüp İlçe'sinden toplanan Emir ve Dimrit üzümleri karışımından (1:1) doğal köpüren şarap üretilmiştir. İkinci fermantasyon aşamasında kullanılan mayalara (Saccharomyces bayanus ve Saccharomyces oviformis'in serbest ve immobilize formları) ve ikinci fermantasyon süresine bağlı olarak Köpüren şaraptaki serbest aminoasit ve peptid içeriklerindeki değişim görüntü işleme yöntemleriyle incelenmiştir. İkinci fermantasyonda immobilize mayaların serbest mayalara göre daha fazla olduğu belirlenmiştir. Ayrıca, maya tipinin köpüren şarapların hem peptidleri hem de serbest amino asit içerikleri üzerinde önemli bir etkisinin olmadığı belirlenmiş ve bu içerikler yıllandırma süresi boyunca ayrı ayrı ölçülerek yüksekten düşüğe doğru 3 sınıfa ayrılmıştır. Köpüren şarapların aminoasit içerikleri yıllandırma süresinin 335. ile 365. günleri arasında en yüksek düzeye ulaşırken, temel şarabın aminoasit içeriğini de geçmiştir.

Anahtar Kelimeler

Doğal köpüren şarap, Amino asit ve Peptid, Tutuklanmış maya, Görüntü işleme

Modeling the Change in Amino Acid and Peptide Contents during the Aging of Bottled-Fermented Sparkling Wines by Image Processing Methods

Öz

In this study, natural sparkling wine was produced using a mixture (1:1) of Emir and Dimrit grapes harvested (Around the Urgup District of Turkey). The change of free amino acid and peptide contents in sparkling wine depending on the aging time and yeasts (free and immobilized forms of the Saccharomyces bayanus and Saccharomyces oviformis) used in the second fermentation stage were examined by image processing methods. The immobilized yeasts were determined as more than the free ones along the second fermentation. It was also determined that the yeast type does not have a significant effect on both the peptides and free amino acid contents of sparkling wines and these contents were divided into 3 classes from high to low by measuring separately along the aging time. The amino acid contents of sparkling wines reached the highest level between the 335th and 365th days of aging time and also exceeded the amino acid contents of base wine.

Anahtar Kelimeler

Natural sparkling wine, Amino acid and Peptide, Immobilized yeast, Image processing

Kaynakça

• Acedo, M.I., Pueyo, E., and Polo, M.C. (1994). Preliminary Studies on Peptides in Wine by HPLC. American Journal of Enology and Viticulture,. 45: 167-172.
• Akben, S.B. (2018). A new approach to reduce the effects of omitted minor variables on food engineering experiments: Transforming the variable-result interaction into image. Measurement, doi: 10.1016/j.measurement.2017.09.035.
• Alexandra, H., Heıntz, D., Chassagne, D., Guilloux-Benatier, M., Charpentier, and Feulliat, M. (2001). Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions. Journal of Industrial Microbiology and Biotechnology, doi: 10.1038/sj.jim.7000119.
• Bartolome, B., Moreno-Arribas, V., Pueyo, E., and Polo, M.C. (1997). On-Line HPLC Photodiode Array Detection and OPA Derivatization for Partial Identification of Small Peptides from White Wine. Journal of Agricultural and Food Chemistry, doi: 10.1021/jf9700844.
• Benucci, I., Cerreti, M., Maresca, D., Mauriello, G., and Esti, M. (2019). Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production. Food Chemistry, doi: 10.1016/j.foodchem.2019.125174.
• Bozdogan, A., and Canbas, A. (2011). Influence of yeast strain, immobilisation and ageing time on the changes of free amino acids and amino acids in peptides in bottle‐fermented sparkling wines obtained from Vitis vinifera cv. Emir. International Journal of Food Science and Technology, doi:10.1111/j.1365-2621.2011.02550.x.
• Bozdoğan, A., and Canbaş, A. (2012). The effect of yeast strain, immobilisation, and ageing time on the amount of free amino acids and amino acids in peptides of sparkling wines obtained from cv. Dimrit grapes. South African Journal of Enology and Viticulture, doi:10.21548/33-2-1124.
• Cabaroğlu, T., Canbaş, A., Baumes, R., Bayonove, C., Lepoutre, J. P., and Günata, Z. (1997). Aroma composition of a white wine of Vitis vinifera L. cv. Emir as affected by skin contact. Journal of Food Science, doi: 10.1111/j.1365-2621.1997.tb15434.x
• Campbell, I. (1988). Culture, storage, isolation and identification of yeasts. In Yeast-A Practical Approach, eds. I., Campbell, F.G. Priest Champman and Hall, London, 111p.
• Canbaş, A., Cabaroğlu, T., Erten, H., Nurgel, C., and Selli, S. (2001). Önemli Bazı Üzüm Çeşitlerinin Şaraplık Değerlerinin Belirlenmesi ve Elde Edilen Şarapların Kalitesinin Geliştirilmesi Üzerine Araştırmalar. TÜBİTAK-TOGTAK/TARP-1858.
• Ciani, M., and Ferrora, L. (1998). Combined use of Immobilized Candida stellata cells and Saccharomyces cerevisiae to Improve the Quality of Wines. Journal of Applied Microbiology, doi:10.1046/j.1365-2672.1998.00485.x.
• Culbert, J. A., McRae, J. M., Condé, B. C., Schmidtke, L. M., Nicholson, E. L., Smith, P. A., and Wilkinson, K.L. (2017). Influence of production method on the chemical composition, foaming properties, and quality of Australian carbonated and sparkling white wines. Journal of Agricultural Food Chemistry, doi:10.1021/acs.jafc.6b05678.
• Feulliat, M., and Charpentier, C. (1982). Autolysis of Yeasts in Champagne. American Journal of Enology and Viticulture, 33: 6-13.
• Fidan, I., and Anlı, E. (2000). Özel Şaraplar. Kavaklıdere eğitim Yayınları, Ankara, 206p.
• Fleet, G.H., and Heard, G.M. (1993). Yeasts Growth During Fermentation. In Wine Microbiology and Biotechnology, ed: Fleet, G.M., Harwood Academic Press. Chur, Switzerland, pp:27-54.
• Fumi, D.M., Trioli, G., Colombi, M.G., and Colagrande, O. (1988). Immobilization of S. cerevisiae in Calcium Alginate and ItsApplication to Bottle-Fermented Sparkling Wine Production. American Journal of Enology and Viticulture, 39: 267-272.
• Gomez-Alonso, S., Hermosin-Gutierrez, I., and Garcia-Romero, E. (2007). Simultaneus HPLC Analysis of Biogenic Amines, Amino Acids, and Ammonium Ion as Aminoenone Derivatives in Wine and Beer Samples. Journal of Science Food and Agriculture, doi:10.1021/jf062820m.
• Hermosin, I., Rosa, M.C., and Dolores Cabezudo, M. (2003). Free Amino Acid Composition and Botanical Origin of Honey. Food Chemistry, doi: 10.1016/S0308-8146(03)00089-X.
• Herraiz, T., and Ough, C.S. (1993). Formation of Ethyl Esters of Amino acids by Yeasts During the Alcoholic Fermentation of Grape Juice. American Journal of Enology and Viticulture, 44: 41-48.
• Hidalgo, P., Pueyo, E., Pozo-Bayon, M.A., Martinez-Rodriquez, A.J., Martin-Alvarez, P., and Polo, M.C. (2004). Sensory and Analytical Study of Rose Sparkling Wines Manufactured by Second Fermentation in the Bottle. Journal of Agriculture and Food Chemistry, doi:10.1021/jf040151b.
• Kalkan, S., Akben, S. B., and Çanga, D. (2019). Modeling the microbiological effect of essential peppermint oil‐supplemented chitosan film on Bonito fish (Sarda sarda) fillets and analysis via image processing methods. Journal of Food Process Engineering, doi:10.1111/jfpe.13232.
• Leroy, M.J., Charpentier, Duteurtre, B., Feulliat, and M., Charpentier, C. (1990). Yeast Autoloysis During Champagne Aging. American Journal of Enology and Viticulture, 41: 21-28.
• Marchall, R., Liger-Belair, B. G., Berthier, L., Brissonet, F., Jeander, P., Maujean, A., Robillard, B., Morard, C., Viaux, L., and Duteurtre, B. (1999). Recent Progress in the Understanding of Champagne Wine Foaming Properties, ed: Campbell, G.M. Webb, C. Pandiella, S.S. Irenjan, K.N., Bubbles In Food. Eagen Pres, St. Paul, Minnesota, USA, 305-313.
• Martinez-Rodriquez, A., and Polo, M.C. (2000). Enological aspects of yest autolysis, Book Chapter, Recent Research Development Microbiology, 4: 285-301.
• Martinez-Rodriquez, A., Carrascosa, A, V., Martin-Alvarez, P.J., Moreno-Arribas, V., and Polo, M.C. (2002). Influence Of The Yeast Strain On The Changes Of The Amino Acids, Peptides And Proteins During Sparkling Wine Production By The Traditional Method. Journal of Industry Microbiology and Biotechnology, doi:10.1038/sj.jim.7000323.
• Martinez-Rodriguez, A.J., and Polo, M.C. (2003). Effect Of The Additon Of The Tirage Solution On The Nitrogen Composition And Sensory Quality of Sparkling Wines. Food Chemistry, doi:10.1016/S0308-8146(02)00455-7.
• Moreno-Arribas, V., Pueyo, E., Polo, M.C., and Martin-Alvarez, P.J. (1998). Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts. Journal of Agricultural Food Chemistry, doi: 10.1021/jf9803381.
• Moreno-Arribas, V., Pueyo, E., and Polo, M.C. (1996). Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines). Journal of Agricultural Food Chemistry, doi:10.1021/jf960307a.
• Perrot, L., Charpentier, M., Charpentier, C., Feulliat, M., and Chassagne, D. (2002). Yeast adapted to Wine : Nitrogen compounds released during induced autolysis in a model wine. Journal of Industry Microbiology and Biotechnology, doi:10.1038/sj.jim.7000291.
• Pisinelli, A. M., Favati, F., Crapisi, A., Borın, G., and Spettolli, P. (1989). The Free Amino Acid Content of Bottle-Fermented Moscato Bianco Sparkling Wine by Immobilized Yeasts. Yeast, 5: 113-116.
• Ribereau-Gayon, P., Dubourdieau. D., Doneche, B., and Lonvaud, A. (2000). The Microbiology of Wine and Vinification, Handbook of Enology, Volume 1, John Wiley and Sons Ltd., 454p.
• Yokotsuko, K., Yajima, M., and Matsudo, T. (1997). Production of Bottle- Fermented Sparkling Wine Using Yeast Immobilized in Double-Layer Gel Beads or Strands. American Journal of Enology and Viticulture, 48: 471-481.