AN OVERVIEW OF WORLD WINE INDUSTRY

Üzümden elde edilen şarap Dünya’da en yüksek katma değer yaratan tarım ürünlerinden birisidir. Üzüm ise Dünya’da en çok üretilen meyve olup üretimin yaklaşık yarısı şaraba işlenmektedir. Bu çalışmada 2000– 2016 yılları arasındaki periyod baz alınarak, Dünya şarap endüstrisi, üretimi, tüketimi ve şarap ticareti hakkında istatistiki bilgiler verilmiş ve değişimler incelenmiştir. Son yüzyıla bakıldığında 1970’li yıllara kadar şarap üretimi ve tüketimi Avrupa’da yoğunlaşmıştır. 1970’li yıllardan sonra ABD pazarında hem üretim hem de tüketim olarak önemli gelişme ve büyüme yaşanmıştır. ABD’ye paralel olarak Avustralya, Yeni Zelanda, Güney Afrika ve son olarak da Çin pazarında patlama yaşanmıştır.Wine is produced from grapes and it is one of the agricultural products that creates the highest added value in the world. Grape is the most produced fruit in the world and approximately half of the fruit is processed in the wine. In this study, statistical information about the world wine industry, production, consumption and wine trade is given and the changes are examined based on the period 2000–2016. In the last century, until the seventies, production and consumption of wine were concentrated mainly in Europe. After seventies, After 70 years, there has been significant growth and improvement both in production and consumption in USA market. Parallel to the US, Australia, New Zealand, South Africa, and South American markets developed and finally the Chinese market exploded

Nevşehir-Ürgüp yöresinde yetiştirilen beyaz emir üzümünün ve bu üzümden elde edilen şarapların aroma maddeleri üzerinde araştırmalar

TEZ2124Tez (Doktora) -- Çukurova Üniversitesi, Adana, 1995.Kaynakça (s. 131-150) var.ix, 152 s. ; 30 cm.

VALIDATION OF NIR (NEAR-INFRARED SPECTROSCOPY) METHOD FOR ALCOHOLIC STRENGTH MEASUREMENT IN ALCOHOLIC BEVERAGES: COMPARISON OF DIFFERENT METHODS

il alkol miktarı alkollü içki endüstrisinde üreticinin kaliteyi standardize etmesi, mevzuat denetimi, ürün sınıf denetiminin yapılması, içki kategorilerinin belirlenmesi ve yasal vergi düzenlemesi açısından bilinmesi zorunlu bir parametredir. Bu çalışmada alkol miktarının tayininde referans metot olan piknometrik metot, sektörde yaygın kullanımı olan dansimetrik metot ve pratik bir metot olan NIR spektroskopisi metotları ele alınmıştır. Şarap ve rakı olmak üzere iki farklı alkollü içki matriksinde üç metodun validasyon çalışması yapılmıştır. Validasyon verileri karşılaştırılarak NIR spektroskopisinin performansı değerlendirilmiştir. Tekrarlanabilirlik (%RSDr) değeri; NIR metodunda şarap ve rakı numunesinde %0.05 olarak, piknometrik metotta şarap için %0.31 ve rakı için %0.14 olarak, dansimetrik metot da ise şarap için %0.72 ve rakı için %0.44 olarak belirlenmiştir. NIR metodunda geri kazanım, iki farklı alkol konsantrasyonunda %98 olarak tespit edilmiştir. Rakı ve şarap numunelerinde farklı metotlarla belirlenen alkol miktarı arasında istatistiksel açıdan farklılık belirlenmemiştir. Kesinlik parametreleri karşılaştırıldığında NIR metodunun piknometrik ve dansimetrik metoda göre daha güvenilir olduğu belirlenmiştirAlcohol content is an obligatory parameter in the production of alcoholic beverages for both the need of a constant quality in alcoholic beverages industry and from the point of view of legislative and taxation regulations. In this research, pycnometric method as the reference method, electronic densimetry method and NIR methods have been studied for the measurement of the alcohol strength. Wine and raki as the matrix of two different alcoholic beverages are evaluated with single-laboratory validation using these methods. Performance of NIR spectroscopy was evaluated with comparing validation parameters of other methods. The repeatability (%RSDr) of NIR method is %0.05 in both matrices, RSDr of pycnometric method is %0.31 for wine and is %0.14 for raki, RSDr of densimetric method is %0.72 for wine and is %0.44 for raki have been determined for alcoholic strength. Recovery for NIR method in two different alcoholic solutions is %98. There are no significant differences among the alcoholic strengths depending on different methods in samples of raki and wine. Among the methods, NIR method is more reliable depending on precision parameter

Characterization of Boğazkere wines from different locations in Turkey relating aroma and sensory properties using chemometrics

Boğazkere (BG) is one of the primary grape varieties that Turkey utilizes to produce premium red wine. Using chemometrics, this research was to investigate the aroma composition and sensory attributes of BG wines from various vintages and locations (Çermik/Diyarbakır, Güney/Denizli, and Pendore/Manisa). Using GC/MS/FID, GC-O, and Descriptive Analysis, aroma, aroma-active compounds, and sensory evaluations were identified and quantified, respectively. To determine the relationship between chemical result and sensory perception, PLS Regression (PLSR) was used. Principal component analysis (PCA) was used to evaluate the sensory results. There have been identified 93 aroma compounds, 29 of which are aroma-active compounds for which modified frequency (MF%) values have been determined. Compounds with high MF% values in BG wines include ethyl-3-methyl-butanoate/ethyl-2-methyl-butanoate (86), ethyl-2-methyl-propanoate (83), isoamylalcohol (82), ethylhexanoate (80), diethylsuccinate (77), and 2-phenylethylalcohol (75). The most prominent attributes associated to these compounds are those of black-fruit, red-fruit, strawberry, raspberry, banana, dry-fruit, cheery and spicy. PCA indicated that the most prevalent aroma descriptors for BG wines are black fruit, dried fruit, red fruit, confectionery, and spicy. Although dry-fruit, black-fruit, and spicy notes are more prevalent in wines from Diyarbakır, red-fruit and confectionary odours are more prevalent in wines from Denizli and Manisa. Red-fruit attributes in wines were positively correlated with diethyl-dl-malate, ethyl-butanoate, ethyl-hexanoate, ethyl-octanoate, ethyl-decanoate, ethyl-3-methylbutanoate, and ethyl-2-methylbutanoate, depending on PLSR. Ethyl-2-hydroxy-methylpentanoate, 4-ethoxycarbonyl-gamma-butyrolactone, gamma-nonalactone, pantolactone, and ethyl-2-methyl-propanoate were positively correlated with the dark fruit attribute of wines. Ethyl-2-hydroxy-4-methyl-pentanoate and gamma-nonalactone compound, which gives the odours of black fruit (blackberry), is particularly noticeable in Diyarbakır wines

Effect of glucosidases enzyme treatment on aroma compounds of the white muscat of Alexandria and Emir wines

The effect of an exogenous commercial enzyme with glycosidase activities on free and glycosidically bound aroma compounds of the white wines obtained from muscat of Alexandria and Emir cultivars was investigated. The fermenting must was divided into two equal parts towards the end of the fermentation and 40 mg/l of enzyme was added to one part. The aroma compounds of the wines were extracted with Amberlite XAD-2 resin and were identified by gas chromatography-mass spectrometry. Their concentrations were determined by gas chromatography. As a result of the enzyme treatment, the concentration of free aroma compounds (terpenes, volatile phenols, C-13 norisoprenoids and aromatic alcohols) increased, and due to the enzymatic hydrolysis, the concentration of glycosidically bound aroma compounds decreased. The increase of free aroma compounds in the enzyme treated wines was also confirmed by sensory analyses. These analyses showed that the enzyme treated wines were more aromatic than and preferable to the controls. In terms of aroma, it can be said that enzyme treatment improved the quality of the muscat of Alexandria and Emir wines.The effect of an exogenous commercial enzyme with glycosidase activities on free and glycosidically bound aroma compounds of the white wines obtained from muscat of Alexandria and Emir cultivars was investigated. The fermenting must was divided into two equal parts towards the end of the fermentation and 40 mg/l of enzyme was added to one part. The aroma compounds of the wines were extracted with Amberlite XAD-2 resin and were identified by gas chromatography-mass spectrometry. Their concentrations were determined by gas chromatography. As a result of the enzyme treatment, the concentration of free aroma compounds (terpenes, volatile phenols, C-13 norisoprenoids and aromatic alcohols) increased, and due to the enzymatic hydrolysis, the concentration of glycosidically bound aroma compounds decreased. The increase of free aroma compounds in the enzyme treated wines was also confirmed by sensory analyses. These analyses showed that the enzyme treated wines were more aromatic than and preferable to the controls. In terms of aroma, it can be said that enzyme treatment improved the quality of the muscat of Alexandria and Emir wines