Farklı Mayşe Fermantasyon Sıcaklığı ve Süresinin Kırmızı Şarabın Cabernet Sauvignon Kimyasal ve Fiziksel Özelliklerine Etkisi
Çalışmada Vitis vinifera L. Cabernet sauvignon üzümlerinden farklı mayşe fermantasyon sıcaklıkları sıcak, soğuk ve geçişli üretimler ile farklı mayşe fermantasyon sürelerinde 3 ve 6 gün üretilen şarapların kimyasal ve fiziksel bazı özellikleri incelenmiştir. Düşük sıcaklıkta 15°C gerçekleştirilen mayşe fermantasyonunun şarabın renk özelliklerin üzerine etkisinin ortaya konulması amaçlanmıştır. Sıcaklığın mayşe fermantasyon süresinin ilk 3 gününde şarap rengi üzerine etkisinin önemli olduğu ortaya çıkmıştır. Soğuk üretim yöntemiyle 6 günlük mayşe fermantasyon süresi uygulanan örneklerde en yüksek toplam fenolik bileşik miktarı 5269.76 mg GAE/L , A280 değeri 72.65 ve iyonize antosiyanin seviyesi 2.47 elde edilmiştir
Anahtar Kelimeler:
Kırmızı şarap üretimi, Soğuk fermantasyon, Renk değerleri
Effect of Different Must Fermentation Temperature and Time on Chemical and Physical Properties of Red Wines Cabernet Sauvignon
In this study, wines from Vitis vinifera L. Cabernet sauvignon were produced at different must fermentation temperatures hot, cold and transition and times 3 and 6 days , and chemical and physical properties of wines were determined to clarify the effect of low must fermentation temperature 15°C on wine properties. Results indicated that must fermentation temperature effected wine colour significantly during the first 3 days of fermentation. The highest total phenolics content 5269.76 mg/L GAE , A280 value 72.65 and ionized anthocyanin level 2.47 were obtained in samples processed with cold production method, pressed after 6 days
Keywords:
Red wine production, Cold fermentation, Colour values,
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- ISSN: 1304-7582
- Yayın Aralığı: Yılda 4 Sayı
- Başlangıç: 2003
- Yayıncı: Sidas Medya Limited Şirketi