Turgut CABAROĞLU, Ziya GÜNATA, Claude BAYONOVE, Ahmet CANBAŞ

Emir üzümünün şaraba işlenmesinde saf maya (Saccharomyces cerevisiae-K1) kullanımının aroma maddeleri üzerine etkileri

Bu çalışmada Nevşehir-Ürgüp yöresinde yetiştirilen beyaz Emir üzümleri spontan fermantasyonla ve saf maya "Saccharomyces cerevisiae-K1" kullanılarak şaraba işlenmiş ve elde edilen şaraplarda aroma maddeleri incelenmiştir. Aroma maddeleri, Amberlit XAD- 2 reçinesi ile ekstrakte edilmiş, pentan/diklorometan (2/1) ezeotrop çözgenine alınmış ve bu çözgen konsantre hale getirildikten sonra gaz kromatografisine enjekte edilmiştir. Elde edilen piklerin tanısı gaz kromatografisi-kütle spektrometresi (GC-MS) yardımıyla gerçekleştirilmiştir. Analiz sonuçlarına göre, "Saccharomyces cerevisiae-K1" suşu kullanılarak elde edilen şaraplarda yüksek alkoller ve karbonil bileşiklerinin miktar olarak daha fazla, uçucu fenollerin daha az, esterlerin ise aynı düzeyde oldukları belirlenmiştir. Ayrıca kullanılan "Saccharomyces cerevisiae-K1" suşunun , dekarboksilaz aktivitesi düşük olduğundan, çok az miktarlarda 4-vinil fenol ve 4-vinil gaiakol oluşturduğu saptanmıştır. Duyusal analizlerde şaraplar arasında istatistiksel önemde bir farklılık bulunmuş, ancak tercih yönünden belirgin bir durum ortaya çıkmamıştır.

Effect of use of pure yeast culture (Saccharomyces cerevisiae-K1) on aromatic compounds of Emir wine

In this study, aroma compounds of the wines obtained from white Emir grapes grown in Nevşehir-Ürgüp region by spontanous fermentation and by use of pure culture of "Saccharomyces cerevisiae-K1" were investigated. Aroma compounds were extracted by Amberlit XAD-2 resin and were eluted by pentan/dichloromethane (2/1) solvent and then analysed by gas chromatography and identified by gas chromatography mass spectrometry (GC-MS). A comparison of the aroma compounds of the wines obtained by spontanous fermentation and by use of pure culture showed that the latter contained higher amount of high alcohols and carbonyl compounds, and lower amount of volatile phenols, esters being at the same level. Additionally, it was found that 4-vinylphenol and 4-vinylguaiacol formed by "Saccharomyces cerevisiae-K1" was very low because of the poor decarboxylase activity of this strain. Statistical analysis of sensory evaluation showed that there was a significant difference between the wines. However, the difference between the wines in terms of the preference of the panel members was not significant.

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