1 Ocak 2020 Dergi makalesi Açık Erişim

Uzkuc, Nesrin Merve Celebi; Sisli, Burcu; Ay, Mustafa; Togay, Sine Ozmen; Yuceer, Yonca Karagul; Bayhan, Asli; Toklucu, Aysegul Kirca

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/9187</identifier>
  <creators>
    <creator>
      <creatorName>Uzkuc, Nesrin Merve Celebi</creatorName>
      <givenName>Nesrin Merve Celebi</givenName>
      <familyName>Uzkuc</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Sisli, Burcu</creatorName>
      <givenName>Burcu</givenName>
      <familyName>Sisli</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ay, Mustafa</creatorName>
      <givenName>Mustafa</givenName>
      <familyName>Ay</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Sch Appl Sci, Dept Food Technol, Terzioglu Campus, Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Togay, Sine Ozmen</creatorName>
      <givenName>Sine Ozmen</givenName>
      <familyName>Togay</familyName>
      <affiliation>Bursa Uluda Univ, Fac Agr, Dept Food Engn, Bursa, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Yuceer, Yonca Karagul</creatorName>
      <givenName>Yonca Karagul</givenName>
      <familyName>Yuceer</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Bayhan, Asli</creatorName>
      <givenName>Asli</givenName>
      <familyName>Bayhan</familyName>
      <affiliation>Vinero Vinery, Eceabat, Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Toklucu, Aysegul Kirca</creatorName>
      <givenName>Aysegul Kirca</givenName>
      <familyName>Toklucu</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Fac Engn, Dept Food Engn, Terzioglu Campus, TR-17020 Canakkale, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Effects Of Spontaneous Fermentation On Karalahna And Cabernet Sauvignon Young Red Wines: Volatile Compounds, Sensory Profiles And Identification Of Autochthonous Yeasts</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2020</publicationYear>
  <dates>
    <date dateType="Issued">2020-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/9187</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1007/s00217-019-03395-w</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">t The purposes of the present study were to evaluate the volatile compounds and sensory characteristics of young red wines produced by spontaneous and inoculated fermentations of Karalahna (KL) and Cabernet Sauvignon (CS) grapes and to identify the yeasts responsible for spontaneous fermentation by molecular methods. A total of 28 volatile compounds in KL wines and 35 compounds in CS wines were identified and quantified by GC-MS. The concentration of higher alcohols and esters differed significantly among spontaneously fermented and inoculated wines. Spontaneous fermentation resulted in greater amount of higher alcohols in KL wines, while inoculated wines had greater amount of higher alcohols in CS wines. Spontaneously fermented KL and CS wines showed greater amounts of esters than inoculated wines. KL wines obtained by spontaneous fermentation had significantly higher scores than inoculated wines based on fruity and green aromas, body and overall impression. Spontaneously fermented CS wines were found significantly higher in fruity and floral aromas than inoculated wines.</description>
  </descriptions>
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