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A Study On The Production Of Blackberry Wine

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/R994uoga-592013-11.pdf


Title : Turkish Böğürtlen Şarabı Üretimi Üzerine Bir Araştırma
English A Study On The Production Of Blackberry Wine
German Eine Studie über die Produktion von Brombeerwein


Language : Turkish Turkish



Descriptions : Turkish Bu çalışmada Chester Thornless ve Jumbo böğürtlen çeşitlerinin şarap üretimine elverişlilik durumları ve üretim sırasında şıraya uygulanan pastörizasyon işleminin şarapların kalitesi üzerine etkisi araştırılmıştır. Olgun böğürtlenler ezilmiş ve iki kısma ayrılmış 50 mg/l enzim ilave edilen birinci kısım tanık olarak alınmış, ikinci kısma ise yüksek sıcaklıkta kısa süre pastörizasyon işlemi (85 o C’de 1dk.) uygulanmış ve ardından enzim ilave edilmiştir. Her iki kısım 12 saat maserasyondan sonra sıkılmış ve elde edilen şıralara şeker ve su ilavesi yapılarak bileşimi ayarlanmış ve maya ilave edilerek alkol fermantasyonuna bırakılmıştır. Fermantasyonunu tamamlayan örnekler 6 ay dinlendirilmiş (15 oC’de), % 3.5 şeker ilave edilmiş, süzülmüş ve şişelenmiştir. Elde edilen şaraplarda alkol miktarı % 13.5 (h/h) ile % 14.0 (h/h) arasında, asit miktarı sitrik asit cinsinden 6.8 g/l ile 7.1 g/l arasında, toplam fenol bileşikleri miktarı 1.7 g/l ile 2.2 g/l arasında, antosiyanin miktarı 41.8 mg/l ile 104.6 mg/l arasında değişmiştir. Kimyasal ve duyusal analiz sonuçlarına göre böğürtlen çeşidi bakımından “Chester Thornless” ‘ın uygulanan işlem bakımından ise şıraya pastörizasyon uygulamasının daha iyi sonuç verdiği ve “Chester Thornless-pastörize” örneğin en çok tercih edildiği belirlenmiştir. Uygulamada kaliteli, antosiyanin kaybı az ve renk açısından daha stabil bir böğürtlen şarabı üretimi için şıraya pastörizasyon ve depektinizasyon işleminin mutlaka uygulanması gerektiği sonucuna varılmıştır.
English In this study, the suitability of “Chester Thornless” and “Jumbo” blackberry cultivars for the production of quality wine and the effect of pasteurizing-HTST- juice treatment on wine quality were investigated. Ripe blackberries were crashed and the mash was divided into two parts. First part added pectolitic enzyme (50 mg/l) was taken as a control. Second part was hightemperature short-time pasteurized (85 o C, 1 min) and pectolitic enzyme was added. Both part was macerated 12 hours. After maceration, both parts was pressed and obtained blackberry juices was adjusted with sugar and water. Yeast was added and then left for alcoholic fermentation. After fermentation was completed, samples were stored at 15oC for six months. After adding 3.5% sugar to wines, they were filtered and bottled. In the wines alcohol levels varied between 13.5 % (h/h) and 14 % (h/h), the amounts of acid as a citric acid between 6.8 g/l and 7.1 g/l, total phenolic compounds between 1.7 g/l and 2.2 g/l, anthocyanin between 41.8 mg/l and 104.6 mg/l. According to the results of chemical and sensory analysis, “Chester Thornless” was more suitable cultivar than “jumbo” and the pasteurized juice was the best treatment for quality wine production. Wine produced from pasteurized “Chester Thornless” was the most preferred sample. As a result, HTST-pasteurizing in combination with depectinizing produced the quality blackberry wine with the best color and appearance.
German In dieser Studie wurden die Eignung des "Chester Thornless" und "Jumbo" Blackberry-Sorten für die Produktion von Qualitätsweinen und der Wirkung der Pasteurisieren-HTST-Saft-Behandlung auf die Weinqualität untersucht. Reife Brombeeren abgestürzt waren und die Maische wurde in zwei Teile gegliedert. Erster Teil hinzugefügt, Pectolitic Enzym (50 mg/l) als Steuerelement übernommen wurde. Zweite Teil war Brennerdüsen kurzzeitig pasteurisiert (85 oC, 1 min) und Pectolitic Enzym wurde hinzugefügt. Beide Teil war kaltgepressten 12 Stunden. Nach Mazeration beide Teile wurde gedrückt und erhaltene Blackberry Säfte wurde angepasst, mit Zucker und Wasser. Hefe wurde hinzugefügt und dann Links für alkoholische Gärung. Nach der Gärung abgeschlossen war, wurden Proben bei 15oC für sechs Monate gespeichert. Sie waren nach der Zugabe von 3,5 % Zucker an Weine, gefiltert und abgefüllt. Im Niveau Weine-Alkohol variierte zwischen 13,5 % (h/h) und 14 % (h/h), die Mengen an Säure als eine Zitronensäure zwischen 6,8 g/l und 7,1 g/l, Gesamt Phenolverbindungen zwischen 1,7 g/l und 2,2 g/l, Anthocyan zwischen 41,8 mg/l und 104,6 mg/l. Nach den Ergebnissen der chemischen und sensorischen Analyse "Chester Thornless" war besser geeignet Sorte als "Jumbo" und der pasteurisierte Saft wurde die beste Behandlung für Qualitätswein-Produktion. Wein hergestellt aus pasteurisierter "Chester Thornless" war das bevorzugte Beispiel. Infolgedessen produziert HTST-Pasteurisieren in Kombination mit depectinizing die Qualität Blackberry Wein mit die beste Farbe und Erscheinung.


Keywords : Turkish böğürtlen şarabı
English blackberry wine
German Brombeerwein
Turkish Chester Thornless
English Chester Thornless
German Chester Thornless
Turkish Jumbo
English Jumbo
German Jumbo
Turkish Fenol bileşikleri
English Phenolic compounds
German Phenolverbindungen


Coverage : World


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2005


Status : Final


Contribute : Role : Author
Date : 2005-09-16
name : Aslı Togay
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 01330 Adana, Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1517


Contribute : Role : Undefined
Date : 2013-09-05
name :
e-mail :
organization :


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
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Browser: Any
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Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Size : 957762 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/R994uoga-592013-11.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Description :


Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/5527.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi Tez Koleksiyonu, 01330 Adana
English Çukurova University Library, Thesis Collection. 01330 Adana, Turkey


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e-mail :
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Purpose : Discipline


Source : English AGRICOLA


Entry : Horticultural Crop Products


Description :


Keywords : English wines
Turkish şaraplar