Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production

The present work was undertaken to evaluate the effect of the natural winemaking on the microbial and chemical composition of Marsala base wine. To this purpose, a large-scale vinification process of Grillo grape cultivar was monitored from harvesting to the final product. Total yeasts (TY) showed a rapid increase after must pressing and reached values almost superimposable to those registered during the conventional winemakings. Lactic acid bacteria (LAB) were registered at the highest levels simultaneously to yeast growth at the beginning of the process. Saccharomyces cerevisiae was the species found at the highest concentrations in all samples analysed. Several strains (n= 16) was registered at high levels during the alcoholic fermentation and/or aging of wine; only two of them were detected on the grape surface. Lactobacillus plantarum was the LAB species most frequently isolated during the entire vinification process. Ethanol content was approximately 14% (v/v) at the end of vinification. The value of pH did not greatly vary during the process and the volatile acidity (VA) was detected at low concentrations during the entire transformation. The concentration of malic acid rapidly decreased during the AF; on the other hand, lactic acid showed an irregular trend during the entire process. trans-caffeil tartaric acid was the most abundant hydroxycinnamoyl tartaric acid and volatile organic compounds (VOC) were mainly represented by isoamylic alcohol and isobutanol

Production of tartaric acid from pomace of some Anatolian grape cultivars

Production of tartaric acid from pomace of some Anatolian grape cultivators was investigated. Two different extraction methods based on either hot water or dilute acid were used. Based on the chemical analysis the amounts of CaCO3 and CaCI2 to be added into the extract were calculated and, the tartaric acid salts were precipitated as calcium tartrate. Calcium tartrate was first converted into tartaric acid by sulfuric acid treatment then, the tartaric acid was decolorized by means of active carbon and finally, crystallized under vacuum at 70°C. It was found that the calcium tartrate contents using dilute acid extraction were 1.3%, 1.7%, and 2.0% whereas in hot water extraction they were 2.1%, 2.5%, and 3.1% from Emir, Okuzgozu, and Bogazkere pomaces respectively. Tartaric acid contents corresponding to these calcium tartrates were 43.9%, 43.8%, and 44.1% from Emir, Okuzgozu, and Bogazkere grape pomaces, respectively. Tartaric acid amounts recovered from Emir, Okuzgozu, and Bogazkere grape pomaces processed with dilute acid extraction were 0.4%, 0.5%, and 0.6% and from hot water extraction were 0.6%, 0.8%, and 1.1%, respectively. Of two extraction methods hot water extraction was more efficient

Yeast flora during the fermentation of wines made from Vitis viniferaL. cv. Emir and Kalecik Karasi grown in Anatolia

A study was conducted of the growth of Saccharomyces (S.) and non-Saccharomyces populations during alcoholic fermentation of Emir and Kalecik karasi grape varieties in the 1998 and 1999 vintages. Kloeckera (Kl.) apiculata, Kluyveromyces (K.) thermotolerans, S. cerevisiae and Candida (C.) pulcherrima were the dominant yeasts in fermentation of the 1998 vintage in Emir must. Kl. apiculata and K. thermotolerans proliferated at the beginning of the fermentation. The number of these yeasts eventually decreased when S. cerevisiae appeared as the dominant yeast on day four. But they remained until the end of the fermentation. Kl. apiculata, C. dattilla, C. pulcherrima, C. krusei and S. cerevisiae were found during the fermentation of the 1999 vintage Emir must. The count of S. cerevisiae was very high in the juice, but after skin fermentation and cold treatment, it disappeared and could not be isolated until day six of the fermentation. Kl. apiculata and C. dattilla were the dominant yeasts until S. cerevisiae started proliferation after the middle of the fermentation. Kl. apiculata, Metschnikowia (M.) pulcherrima, S. cerevisiae, C. holmii, C. valida, C. guillermondii and Candida sp. were isolated during the fermentation of Kalecik karasi must in 1998. Kl. apiculata, C. pulcherrima, S. cerevisiae, C. holmii and C. valida were identified in fermentation of must in the 1999 vintage. © Springer 2005.Türkiye Bilimsel ve Teknolojik Araştirma Kurumu: TOGTAG/ TARP-1858The authors thank the Scientific. and Technical Research Council of Turkey (TÜBITAK) (Project no: TOGTAG/ TARP-1858) and Kavaklidere Winery (Ankara, Turkey) for supporting this study

Fermentative aroma in wines from Vitis vinifera cv. kalecik karasi in relation with inoculation with selected dry yeasts

This study was carried out to investigate the effect of addition of selected 5. cerevisiae yeasts on cv. Kalecik karasi wines. Kalecik karasi grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts produced higher amounts of ethanol compared to spontaneous fermentation and repressed the non-Saccharomyces yeasts earlier. The total concentration of flavour compounds increased by using selected wine yeasts. Higher alcohols were abundant compounds and isoamyl alcohol levels varied from 75 to 132 mg/l. The addition of S. cerevisiae yeasts produced higher concentrations of 4-vinyl phenol and isoamyl acetate. Wines were also analysed by sensory evaluation. Those obtained with selected yeasts differed from the control wine in triangle test. The most preferred wine was the one produced by commercial S. cerevisiae in the ranking test

Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey

The effect of skin contact treatment (12 h, 15°C) on free and glycosidically-bound aroma compounds of musts of Muscat of Bornova and Narince used in winemaking was studied. Free and bound aroma compounds were extracted with dichloromethane and Amberlite XAD-2 resin, respectively, and then analysed by gas chromatography-flame ionisation detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). In Muscat of Bornova must, 32 free and 23 bound compounds were identified. Terpenes were the dominant compounds in free and bound fractions. Linalool and trans-linalool oxide pyran in the free fraction, and nerol, geranic acid and geraniol in the bound fraction were the most abundant terpene compounds in this must. In Narince must, 19 free and 12 bound compounds were identified, and C6 compounds were the most abundant. Skin contact treatment significantly increased the total free aroma compounds, particularly terpenes, hexanol, benzyl alcohol and 2-phenylethanol. © 2002 Elsevier Science Ltd. All rights reserved.Türkiye Bilimsel ve Teknolojik Araştirma KurumuThe authors would like to thank The Scientific and Technical Research Council of Turkey (TÜBITAK) for financial support of this research project (Project no. TARP-1858). Thanks are also due to Ziya Gunata, professor of Montpellier II University, and Jean Paul Lepoutre and Jeremie Wirth, of the INRA-IPV Laboratory Montpellier/France, for GC–MS analysis

Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

PubMedID: 12080424The effect of inoculation with selected Saccharomyces cerevisiae strains was studied on fermentation and flavor compounds of wines made from Vitis vinifera L. cv. Emir grown in Central Anatolia, Turkey. Flavor compounds were analysed and identified by GC-FID and GC-MS, respectively. The total concentrations of flavor compounds did not increase with the addition of indigenous and commercial wine yeasts, but differences were noted in individual volatile compounds. Cluster and factor analyses of flavor compounds also showed that wines produced were different depending on the wine strain used. Wines were completely fermented to less than 1.4 g/l residual sugar. Yeasts other than S. cerevisiae survived longer than previously reported. Inoculation with selected strains increased the ethanol level

Contribution by Saccharomyces cerevisiae yeasts to fermentation and flavour compounds in wines from cv. Kalecik karasi grape

The effect of indigenous and commercial S. cerevisiae yeasts on fermentation and flavour compounds of wines was examined in pasteurised grape juice. The flavour compounds were analysed and identified by GC-FID and GC-MS, respectively and in general, the amounts of these volatiles were increased by the use of both indigenous and commercial yeasts. The levels of isoamyl alcohol, isoamyl acetate, ethyl octanoate and ethyl deconoate exceeded flavour thresholds. All grape juices were fermented to dryness. Selected yeasts produced higher ethanol concentrations compared to spontaneous fermentations

Yeast flora during the fermentation of wines made from Vitis vinifera L. cv. Emir and Kalecik Karasi grown in Anatolia

WOS: 000233385500060A study was conducted of the growth of Saccharomyces (S.) and non-Saccharomyces populations during alcoholic fermentation of Emir and Kalecik karasi grape varieties in the 1998 and 1999 vintages. Kloeckera (Kl.) apiculata, Kluyveromyces (K.) thermotolerans, S. cerevisiae and Candida (C.) pulcherrima were the dominant yeasts in fermentation of the 1998 vintage in Emir must. Kl. apiculata and K. thermotolerans proliferated at the beginning of the fermentation. The number of these yeasts eventually decreased when S. cerevisiae appeared as the dominant yeast on day four. But they remained until the end of the fermentation. Kl. apiculata, C. dattilla, C. pulcherrima, C. krusei and S. cerevisiae were found during the fermentation of the 1999 vintage Emir must. The count of S. cerevisiae was very high in the juice, but after skin fermentation and cold treatment, it disappeared and could not be isolated until day six of the fermentation. Kl. apiculata and C. dattilla were the dominant yeasts until S. cerevisiae started proliferation after the middle of the fermentation. Kl. apiculata, Metschnikowia (M.) pulcherrima, S. cerevisiae, C. holmii, C. valida, C. guillermondii and Candida sp. were isolated during the fermentation of Kalecik karasi must in 1998. Kl. apiculata, C. pulcherrima, S. cerevisiae, C. holmii and C. valida were identified in fermentation of must in the 1999 vintage

Volatile composition of red wine from cv. Kalecik Karas? grown in central Anatolia

Volatile composition of red wines made from cv. Kalecik Karas?, a native grape variety of Vitis vinifera grown in Turkey, was investigated during two vintages. Volatile compounds were extracted with dichloromethane, and then analysed by gas chromatography-flame ionisation detection (GC/FID) and gas chromatography-mass spectrometry (GC/MS). Seventy-eight aroma compounds were identified. Isoamyl alcohol, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate, 2-phenyl ethanol and octanoic acid were potent aroma compounds on the basis of gas chromatography/olfactometry (GC/O) analysis and odour activity values (OAVS). © 2003 Elsevier Ltd. All rights reserved.The authors would like to thank The Scientific and Technical Research Council of Turkey (TÜB I · TAK) for financial support of this research project (Project no. TARP-1858)

Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia

WOS: 000188126300007Volatile composition of red wines made from cv. Kalecik Karast, a native grape variety of Vitis vinifera grown in Turkey, was investigated during two vintages. Volatile compounds were extracted with dichloromethane, and then analysed by gas chromatography-flame ionisation detection (GC/FID) and gas chromatography-mass spectrometry (GC/MS). Seventy-eight aroma compounds were identified. Isoamyl alcohol, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate, 2-phenyl ethanol and octanoic acid were potent aroma compounds on the basis of gas chromatography/olfactometry (GC/O) analysis and odour activity values (OAVS). (C) 2003 Elsevier Ltd. All rights reserved