Ege bölgesinde üretilen bazı siyah üzüm çeşitlerinden 'Maceration carbonigue'yöntemi ile şarap üretimi üzerinde araştırmalar

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dc.contributor.advisorTopaloğlu, Feridun
dc.contributor.authorYücel, Ufuk
dc.date.accessioned2024-08-19T19:32:32Z
dc.date.available2024-08-19T19:32:32Z
dc.date.issued1992
dc.departmentEge Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalıen_US
dc.descriptionBu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.en_US
dc.description.abstract149 - S U M M A R Y In this research, the differences in the composition and quality of the wines produced by carbonic maceration method in 1989 and 1990 were investigated and the results were compared with the data obtained for traditional wines. On the other hand, the effects of temperature and time parameters on the organoleptic and chemical composition of the wines were studied. Red grape varieties of Carignan and Grenache were used for the trials. Since the composition of the wines was affected by the ripening of the grapes, the ripening process was followed with the controls in pH, total acidity and ref ractometr ic dry matter from the beginning of August, and the harvest was carried out before the physiological ripening period. In order to increase the colour density of the wines to be produced by maceration carbonic method, destemming and crushing operations were carried out for the 20 % (w/w) of the grapes before the vinification with carbonic maceration. After this operation, the grapes were placed into the 80 liter of the two separate tanks resistant to 9 atmosphere pressure and held in the fermentation tanks with temperature control at the desired temperature and time suggested in the method. The anaerobic conditions in the pressure resistant tanks were initially kept with carbondioxi de gas supplied from carbondioxide tubes. Then, the anaerobic condition of the system continued with the carbondioxide gas produced during the fermentation. In the trials, the maceration time of the grapes was planned as two groups for 5 and 10 days and during this two maceration periods in question, temperature values of- 152 - colour and aroma of the wines were found richer. A fruity aroma existence were tasted in the wines of 1990 and it was agreed that it would be suitable to consumpt the wines to be produced by carbonic maceration method as non-stored primeur type wines. Asa consequence, it can be said that the easy to drink fruity wines can be produced by carbonic maceration method. Selection of the grape type was also found important. In order to optimize the maceration temperature and time to be applied during the method and to obtain more positive results for the method, great deal of research data and processing trials are needed.151 - It was observed that long maceration time and high maceration temperature was very important for the grapes having low anthocyanin content. Because of the occuring malolactic fermentation and the degradation of malic and tartaric acids during the anaerobic metabolism of bunch of grapes, total acidity properties of the wines produced by carbonic macâration were found lower than the traditional wines. The pH values related with the total acidity contents of the wines inquestion were s 1 ight ly higher than the values of traditional wines. It was found that the amounts of volatile acids were generally lower than that of in traditional wines and small increases observed as a result of the macerations conducted at 35 C were not significantly important. In this procedure, due to the usage of sulfur dioxide at low levels compared to the traditional method, the amounts of acethaldehyde in the wines produced were found quite low. No data was obtained to predict the effect of the processes applied on the contents of sodium, potassium, calcium and iron in wines. Related with the colour measurement; significant darkness in the colour of wines produced were observed during the maceration time of 10 days. It was also detected that the increase in colour was lower when the time was prolonged for the applications applied at 35°C. Wines produced after 10 days of macerations were found to be the best as a result of organoleptic evaluation. On the other hand, during the macâration time in question wines of the grapes held at high (30-35°C) temperature values had higher scores except one sample. Dry matter,- 152 - colour and aroma of the wines were found richer. A fruity aroma existence were tasted in the wines of 1990 and it was agreed that it would be suitable to consumpt the wines to be produced by carbonic maceration method as non-stored primeur type wines. Asa consequence, it can be said that the easy to drink fruity wines can be produced by carbonic maceration method. Selection of the grape type was also found important. In order to optimize the maceration temperature and time to be applied during the method and to obtain more positive results for the method, great deal of research data and processing trials are needed.en_US
dc.identifier.endpage234en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/11454/83974
dc.identifier.yoktezid24238en_US
dc.language.isotren_US
dc.publisherEge Üniversitesien_US
dc.relation.publicationcategoryTezen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGıda Mühendisliğien_US
dc.subjectFood Engineeringen_US
dc.subjectEge bölgesien_US
dc.subjectAegean regionen_US
dc.subjectMaceration carbonigue yöntemien_US
dc.subjectMaceration carbonigue methoden_US
dc.subjectSiyah üzümen_US
dc.subjectBlack grapeen_US
dc.subjectŞarapen_US
dc.subjectWineen_US
dc.subjectŞarap endüstrisien_US
dc.subjectWine industryen_US
dc.subjectŞarap üretimien_US
dc.subjectWine productionen_US
dc.titleEge bölgesinde üretilen bazı siyah üzüm çeşitlerinden 'Maceration carbonigue'yöntemi ile şarap üretimi üzerinde araştırmalaren_US
dc.typeDoctoral Thesisen_US

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