Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye
2016
Gülden Başyiğit Kılıç | Kadir Ağdaş | Mehmet Lütfü Çakmakçı | Aynur Gül Karahan
This article reports the effects of using Lactobacillus plantarum AK4-11 and different grape varieties on some properties of hardaliye. The results showed that grape variety did not have any effect on pH during fermentation period, but using red grapes resulted in higher pH 4.10 in hardaliye after 90 day storage. On the other hand using white grape resulted in higher brix values ranged from 12.90 to 14.00 at the end of the 14th day of fermentation. The colour results indicated that CI and redness values were higher 2.01-2.90 and 41.84-44.50, respectively and yellowness values were lower 41.71-43.15 in hardaliye samples produced with red grapes. Using red grapes also increased the amount of phenolic compounds in hardaliye samples. Results of this study indicated that using L. plantarum AK4-11 and different grape varieties in hardaliye manufacture affected some quality parameters of hardaliye
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