The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production
Our current research aimed to investigate the impacts of the use of indigenous yeast Saccharomyces cerevisiae with different amounts of Lachancea thermotolerans yeasts in mixed culture on the general composition, aroma compounds, sensory analysis and yeast growth of cv. Emir wine. The utilization of...
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Format: | Article |
Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2023-02-01
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Series: | Turkish Journal of Agriculture: Food Science and Technology |
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Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5422 |
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author | Hasan Tangüler Mehmet Yetisen Ayse Geylan Sanyol Ayse Ezgi Tuncel Turkan Turkmaya Vecihe Bal Hüseyin Erten |
author_facet | Hasan Tangüler Mehmet Yetisen Ayse Geylan Sanyol Ayse Ezgi Tuncel Turkan Turkmaya Vecihe Bal Hüseyin Erten |
author_sort | Hasan Tangüler |
collection | DOAJ |
description | Our current research aimed to investigate the impacts of the use of indigenous yeast Saccharomyces cerevisiae with different amounts of Lachancea thermotolerans yeasts in mixed culture on the general composition, aroma compounds, sensory analysis and yeast growth of cv. Emir wine. The utilization of L. thermotolerans in mixed cultures reduced the total acidity of wines from 5.40 to 5.19 g/L (as tartaric acid). The acidity of high acid grapes musts obtained from various viticulture areas can be relatively decreased in wine production. In addition, there may be a slight decrease in the amount of ethyl alcohol. On the other hand, increasing the inoculum level of L. thermotolerans led to an increase in the amount of higher alcohols. However, the concentration of esters declined with the higher inoculum levels. According to the sensory evaluation, the most preferred wine was the one obtained with co-inoculation of S. cerevisiae and L. thermotolerans strains at the level of 5×106 and 1×108 cells/mL, respectively. As a result, it can be said that the use of L. thermotolerans yeast in different inoculum levels has a positive effect on wine fermentation. |
first_indexed | 2024-04-10T05:24:39Z |
format | Article |
id | doaj.art-54db18c674e0475d9f3dd6733686fdcb |
institution | Directory Open Access Journal |
issn | 2148-127X |
language | English |
last_indexed | 2024-04-10T05:24:39Z |
publishDate | 2023-02-01 |
publisher | Turkish Science and Technology Publishing (TURSTEP) |
record_format | Article |
series | Turkish Journal of Agriculture: Food Science and Technology |
spelling | doaj.art-54db18c674e0475d9f3dd6733686fdcb2023-03-08T00:41:08ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2023-02-0111223924510.24925/turjaf.v11i2.239-245.54224252The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine ProductionHasan Tangüler0https://orcid.org/0000-0001-6425-9896Mehmet Yetisen1https://orcid.org/0000-0001-8347-4081Ayse Geylan Sanyol2https://orcid.org/0000-0002-3193-0791Ayse Ezgi Tuncel3https://orcid.org/0000-0002-3726-9922Turkan Turkmaya4https://orcid.org/0000-0002-4672-7833Vecihe Bal5https://orcid.org/0000-0001-8546-3853Hüseyin Erten6https://orcid.org/0000-0003-1537-2416Department of Food Engineering, Niğde Ömer Halisdemir University, 51240 Niğde, Department of Food Engineering, Niğde Ömer Halisdemir University, 51240 Niğde, Department of Food Engineering, Faculty of Engineering, Çukurova University, 013300 AdanaDepartment of Food Engineering, Faculty of Engineering, Çukurova University, 013300 Adana,Department of Food Engineering, Faculty of Engineering, Çukurova University, 013300 AdanaDepartment of Food Engineering, Faculty of Engineering, Çukurova University, 013300 AdanaDepartment of Food Engineering, Faculty of Engineering, Çukurova University, 013300 AdanaOur current research aimed to investigate the impacts of the use of indigenous yeast Saccharomyces cerevisiae with different amounts of Lachancea thermotolerans yeasts in mixed culture on the general composition, aroma compounds, sensory analysis and yeast growth of cv. Emir wine. The utilization of L. thermotolerans in mixed cultures reduced the total acidity of wines from 5.40 to 5.19 g/L (as tartaric acid). The acidity of high acid grapes musts obtained from various viticulture areas can be relatively decreased in wine production. In addition, there may be a slight decrease in the amount of ethyl alcohol. On the other hand, increasing the inoculum level of L. thermotolerans led to an increase in the amount of higher alcohols. However, the concentration of esters declined with the higher inoculum levels. According to the sensory evaluation, the most preferred wine was the one obtained with co-inoculation of S. cerevisiae and L. thermotolerans strains at the level of 5×106 and 1×108 cells/mL, respectively. As a result, it can be said that the use of L. thermotolerans yeast in different inoculum levels has a positive effect on wine fermentation.http://www.agrifoodscience.com/index.php/TURJAF/article/view/5422lachancea thermotoleranssaccharomyces cerevisiaeindigenous yeastco-inoculationwinecv. emir |
spellingShingle | Hasan Tangüler Mehmet Yetisen Ayse Geylan Sanyol Ayse Ezgi Tuncel Turkan Turkmaya Vecihe Bal Hüseyin Erten The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production Turkish Journal of Agriculture: Food Science and Technology lachancea thermotolerans saccharomyces cerevisiae indigenous yeast co-inoculation wine cv. emir |
title | The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production |
title_full | The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production |
title_fullStr | The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production |
title_full_unstemmed | The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production |
title_short | The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production |
title_sort | effect of adding different amounts of lachancea thermotolerans together with saccharomyces cerevisiae on simultaneous fermentation in emir wine production |
topic | lachancea thermotolerans saccharomyces cerevisiae indigenous yeast co-inoculation wine cv. emir |
url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5422 |
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