Characteristics of white wines produced by spontaneous and pure yeast fermentation techniques from "vasilaki" grapes grown in Bozcaada
2017
Özkan, Ö.
In this study, effects of spontaneous and pure yeast fermentation on antioxidant capacity, total phenolics, volatile compounds and sensorial profiles of white wines produced from Vasilaki grapes which is native to Bozcaada, Çanakkale were investigated. Total antioxidant capacity and total phenolic contents of wines were determined using spectrophotometric methods, while volatile compounds were identified and quantified by GC-MS. Also, sensory properties of wines were determined using Flavour Profile Analysis with a group of six trained panelist.Trolox equivalent antioxidant capacity (TEAC) values of white wines were determined as 4,46-6,78 mM trolox/mL wine and total phenol contents were found as 417-485 mg gallic acid/L. Wines obtained by spontaneous fermentation had higher TEAC values and total phenol contents than the one obtained by pure yeast fermentation. A total of 31 volatile compounds were determined in wines obtained by spontaneous and pure yeast fermentation techniques. The amount of alcohol and ester compounds showed differeces according to the fermentation type. Wines obtained by pure yeast fermentation had higher amount of alcohol and ester compounds than the one obtained by spontaneous fermentation. Wines obtained by pure yeast fermentation had higher scores in terms of fruit, flower and yellow fruit aromas.
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