CHEMICAL and SENSORY PROPERTIES of VINEGAR FROM DIMRIT GRAPE by SUBMERGED and SURFACE METHOD

Özet Bu çal flmada Dimrit üzümünden derin kültür yöntemi ve yavafl yöntem ile elde edilen sirkenin bazkimyasal ve duyusal özellikleri araflt r lm flt r. Ayn zamanda Nevflehir-Ürgüp bölgesinde yetifltirilen Dimrit üzümünün sirke üretimi için elverifllili¤i tart fl lm flt r. Sirkeler genel bileflim, aroma maddeleri içeri¤i (asetaldehit, metanol, 2-metil-1-bütanol, 1-propanol, 2-metil-1-propanol, etil asetat, metil asetat, 2,3-bütandiol, 2-feniletanol) ve duyusal özellikleri bak m ndan istatistiksel olarak karfl laflt r lm flt r. Yavafl yöntemle üretilen sirkelerin asitlik ve aroma maddeleri içeri¤inin daha yüksek ve duyusal özelliklerinin daha iyi oldu¤u bulunmufltur. Uçucu asit miktar 36.35-54.94 g/L aras nda de¤iflirken, aroma maddeleri miktar 0.08-7.16 mg/L aras nda de¤iflmifltir. Ayr ca etil asetat (4.26-6.84 mg/L), 2,3 bütandiol (3.36-5.0 mg/L) ve 2-fenil etanol (2.38-3.42 mg/L) sirke örneklerimizdeki bask n aroma maddeleri olarak belirlenmifltir. Bu çal flma sayesinde, Dimrit üzüm çeflidi, sirke üretimi için de¤erlendirilmifl ve Dimrit üzümünden elde edilen sirkelerin iyi kalitede oldu¤u belirlenmifltir.

DERİN KÜLTÜR YÖNTEMİ ve YAVAŞ YÖNTEM ile DİMRİT ÜZÜMÜNDEN ÜRETİLEN SİRKENİN KİMYASAL ve DUYUSAL ÖZELLİKLERİ

Abstract In this study, it was investigated some chemical and sensory properties of vinegar obtained from Dimrit grape by submerged and surface method. Also it was discussed convenience of Dimrit grape grown in Nevflehir-Ürgüp region for vinegar production. Vinegars were compared as regards general compositions, contents of aroma components (acetaldehyde, methanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 1-propanol, 2-methyl-1-propanol, ethyl acetate, methyl acetate, 2,3-butanediol, 2-phenylethanol) and sensorial characteristics by statistical analyses. Results indicated that some properties of vinegars were different as regards their general compositions, contents of aroma components and sensorial characteristics. It was found that acidity and contents of aroma components of vinegars produced by slow method were higher and their sensorial characteristics were better. Amounts of volatile acidity changed between 36.35-54.94 g/L, whereas amounts of aroma compounds changed between 0.08-7.16 mg/L. Furthermore, ethyl acetate (4.26 -6.84 mg/L), 2,3 butandiol (3.36-5.0 mg/L) and 2-phenyl ethanol (2.38-3.42 mg/L) was determined as dominant aroma compounds in our vinegar samples. Through this study, Dimrit grape variety was evaluated for vinegar production and it was determined that vinegars from Dimrit grape were good quality.

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