The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production
Yıl: 2023 Cilt: 11 Sayı: 2 Sayfa Aralığı: 239 - 245 Metin Dili: İngilizce DOI: 10.24925/turjaf.v11i2.239-245.5422 İndeks Tarihi: 17-05-2023
The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production
Öz: Our current research aimed to investigate the impacts of the use of indigenous yeast Saccharomyces cerevisiae with different amounts of Lachancea thermotolerans yeasts in mixed culture on the general composition, aroma compounds, sensory analysis and yeast growth of cv. Emir wine. The utilization of L. thermotolerans in mixed cultures reduced the total acidity of wines from 5.40 to 5.19 g/L (as tartaric acid). The acidity of high acid grapes musts obtained from various viticulture areas can be relatively decreased in wine production. In addition, there may be a slight decrease in the amount of ethyl alcohol. On the other hand, increasing the inoculum level of L. thermotolerans led to an increase in the amount of higher alcohols. However, the concentration of esters declined with the higher inoculum levels. According to the sensory evaluation, the most preferred wine was the one obtained with co-inoculation of S. cerevisiae and L. thermotolerans strains at the level of 5×106 and 1×108 cells/mL, respectively. As a result, it can be said that the use of L. thermotolerans yeast in different inoculum levels has a positive effect on wine fermentation.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Tanguler H, MEHMET Y, ŞANYOL A, TUNCEL A, Türkmaya T, Bal V, Erten H (2023). The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. , 239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| Chicago | Tanguler Hasan,MEHMET YETİŞEN,ŞANYOL AYŞE,TUNCEL AYŞE EZGİ,Türkmaya Türkan,Bal Vecihe,Erten Hüseyin The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. (2023): 239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| MLA | Tanguler Hasan,MEHMET YETİŞEN,ŞANYOL AYŞE,TUNCEL AYŞE EZGİ,Türkmaya Türkan,Bal Vecihe,Erten Hüseyin The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. , 2023, ss.239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| AMA | Tanguler H,MEHMET Y,ŞANYOL A,TUNCEL A,Türkmaya T,Bal V,Erten H The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. . 2023; 239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| Vancouver | Tanguler H,MEHMET Y,ŞANYOL A,TUNCEL A,Türkmaya T,Bal V,Erten H The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. . 2023; 239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| IEEE | Tanguler H,MEHMET Y,ŞANYOL A,TUNCEL A,Türkmaya T,Bal V,Erten H "The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production." , ss.239 - 245, 2023. 10.24925/turjaf.v11i2.239-245.5422 |
| ISNAD | Tanguler, Hasan vd. "The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production". (2023), 239-245. https://doi.org/10.24925/turjaf.v11i2.239-245.5422 |
| APA | Tanguler H, MEHMET Y, ŞANYOL A, TUNCEL A, Türkmaya T, Bal V, Erten H (2023). The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 11(2), 239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| Chicago | Tanguler Hasan,MEHMET YETİŞEN,ŞANYOL AYŞE,TUNCEL AYŞE EZGİ,Türkmaya Türkan,Bal Vecihe,Erten Hüseyin The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 11, no.2 (2023): 239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| MLA | Tanguler Hasan,MEHMET YETİŞEN,ŞANYOL AYŞE,TUNCEL AYŞE EZGİ,Türkmaya Türkan,Bal Vecihe,Erten Hüseyin The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.11, no.2, 2023, ss.239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| AMA | Tanguler H,MEHMET Y,ŞANYOL A,TUNCEL A,Türkmaya T,Bal V,Erten H The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2023; 11(2): 239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| Vancouver | Tanguler H,MEHMET Y,ŞANYOL A,TUNCEL A,Türkmaya T,Bal V,Erten H The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2023; 11(2): 239 - 245. 10.24925/turjaf.v11i2.239-245.5422 |
| IEEE | Tanguler H,MEHMET Y,ŞANYOL A,TUNCEL A,Türkmaya T,Bal V,Erten H "The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 11, ss.239 - 245, 2023. 10.24925/turjaf.v11i2.239-245.5422 |
| ISNAD | Tanguler, Hasan vd. "The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 11/2 (2023), 239-245. https://doi.org/10.24925/turjaf.v11i2.239-245.5422 |
