Carignane şarabında polifenollerin stabilitesini etkileyen faktörlerin belirlenmesi üzerine araştırmalar
Küçük Resim Yok
Tarih
2000
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kırmızı şek şarap (Vitis vinifera L.cv.Carignane) üretiminde iki yıl boyunca (1997 ve 1998) değişik faktörlerinin (hasat zamanı: Brix 15 ve 20; fermentasyon şekli: spontan ve saf kültürü fermentasyon; maya susu: S.cerevisiae subsp. 7013 INRA "Fermivin", S.cerevisiae subsp. 7000 INRA "Fermirouge"; enzim tipi: pektolitik enzim "Rapidase-ex-colour; sellülolitik enzim "Savinose"; enzim kansantrasyonu: 2 g/hL ve 4 g/hL; durultma: % 0.1 jelatin; dinlendirme (6 ay) poiifenollik bileşMerinin konsantrasyonlarına ve stabiliteleri üzerine etkileri araştırılmıştır. Elde edilen şıralarda ve şaraplarda genel analizler, toplam poiifenollik madde analizleri (toplam polifenol, toplam tanen, toplam antosiyan); şaraplarda renk dağılımı (% D 280, % D 420, % D 520, % D 620, % DA, IC\ renk nüansı), bazı poiifenollik bileşiklerin (gallik asit, p-hidroksibenzoik asit,m-hidroksibenzoik asit, 2,3-hidroksibenzoik asit, vanillik asit, sirinjik asit, p-kumarik asit, ferrulik asit, sinnamik asit, (+) kateşin ve (-) epikateşin) analizleri yapılmıştır. Elde edilen sonuçlara göre incelenen faktörler önemli bulunup (p<0.01), tercih edilebilecek koşullar saptanmıştır: geç hasat (Briks = 20); saf kültürlü fermentasyon; "Fermivin" + "Rapidase-ex-colour" + 4 g/hL, 'Termirouge"+ "Rapidase-ex-colour" + 2 g/hL; Termirouge" + "Savinose" + 4 g/hL - maya susu, enzim tipi ve konsantrasyonları içeren kombinasyonlar. Durultma işleminden sonra poiifenollik bileşiklerde önemli (p<0.01) azalmalar (değişik gruplarda ve bileşiklerde farklı olarak) meydana gelmiştir. Dinlendirme (6 ay) süresi ile poiifenollik bileşiklerde önemli (pO.01) değişiklikler (bazı bileşiklerde artışlar, bazılarında ise azalmalar) olduğu belirlenmiştir. Anahtar kelimeler: kırmızı şarap, poiifenollik bileşikler, fermentasyon, durultma, dinlendirme
During production ( two years : 1997 and 1998 ) of red wines ( Vitis vinifera L. cv. Carignane) were investigated the effects of different factors (harvested time : Brix 15 and 20 ; fermentation type : spontaneous and by using pure culture; yeast strain: S. cerevisiae subsp.70/3 INRA "Fermivin", S.cerevisiae subsp. 7000 INRA 'Termirouge" ; enzyme type : pectolytic enzyme "Rapidase - ex-colour", cellulolytic enzyme "Savinose"; enzyme consentration : 2g/h L and 4 g/h L ; fining : %0.1 jelatin ; maturation ( 6 months) over consentration and stability of polyphenolic compounds. In musts and wines were done general analyses, total polyphenolic compounds analyses ( total polyphenol, total tanen, total antosiyanin ), only in wines colour ranges ( %D 280, %D 420, %D 620, %DA, IC1, colour nuance or tint), both in musts and wines some polyphenolic compounds ( gallic acid, p-hydroxybenzoic acid, m-hydroxybenzoic acid, 2,3-hydroxybenzoic acid, vanilic acid, syringic acid, p- koumaric acid, ferulic acid, sinamic acid, (+)catechin, (-)epicatechin ) analyses. According to the results, the investigated factors were found to be significant ( p< 0.01) and preferable choices were determined : late harvest (Brix: 20 ) ; fermentation with pure culture ; "Fermivin"+ "Rapidase - ex - colour"+ 4 g/hL,"Fermirouge"+ "Rapidase-ex - colour"+ 2 g/h L; "Fermirouge"+ "Savinose "+ 4 g/hL as yeast strains, enzyme types and consentration combinations. After fining treatments in polyphenols were seen significant ( p< 0.01) reductions ( different ranges in different groups and polyphenols ). After maturation ( 6 moths) were seen significant ( p< 0.01) changes ( in some polyphenols increases and in some decreases ) in polyphenols contents. Key words: red wine, polyphenolic compounds, fermentation, fining, maturation
During production ( two years : 1997 and 1998 ) of red wines ( Vitis vinifera L. cv. Carignane) were investigated the effects of different factors (harvested time : Brix 15 and 20 ; fermentation type : spontaneous and by using pure culture; yeast strain: S. cerevisiae subsp.70/3 INRA "Fermivin", S.cerevisiae subsp. 7000 INRA 'Termirouge" ; enzyme type : pectolytic enzyme "Rapidase - ex-colour", cellulolytic enzyme "Savinose"; enzyme consentration : 2g/h L and 4 g/h L ; fining : %0.1 jelatin ; maturation ( 6 months) over consentration and stability of polyphenolic compounds. In musts and wines were done general analyses, total polyphenolic compounds analyses ( total polyphenol, total tanen, total antosiyanin ), only in wines colour ranges ( %D 280, %D 420, %D 620, %DA, IC1, colour nuance or tint), both in musts and wines some polyphenolic compounds ( gallic acid, p-hydroxybenzoic acid, m-hydroxybenzoic acid, 2,3-hydroxybenzoic acid, vanilic acid, syringic acid, p- koumaric acid, ferulic acid, sinamic acid, (+)catechin, (-)epicatechin ) analyses. According to the results, the investigated factors were found to be significant ( p< 0.01) and preferable choices were determined : late harvest (Brix: 20 ) ; fermentation with pure culture ; "Fermivin"+ "Rapidase - ex - colour"+ 4 g/hL,"Fermirouge"+ "Rapidase-ex - colour"+ 2 g/h L; "Fermirouge"+ "Savinose "+ 4 g/hL as yeast strains, enzyme types and consentration combinations. After fining treatments in polyphenols were seen significant ( p< 0.01) reductions ( different ranges in different groups and polyphenols ). After maturation ( 6 moths) were seen significant ( p< 0.01) changes ( in some polyphenols increases and in some decreases ) in polyphenols contents. Key words: red wine, polyphenolic compounds, fermentation, fining, maturation
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Fermentasyon, Fermentation, Kırmızı şarap, Red wine, Polifenol, Polyphenol