RETRACTED: Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking (Retracted article. See vol. 23, pg. 772, 2017)

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dc.contributor.authorTanguler, Hasan
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2013
dc.departmentNiğde ÖHÜ
dc.description.abstractUp to now, this has been the first study in which the influences of fermentation temperature on the yeast growth and the production of yeast-derived volatile compounds during the fermentation of Emir grape must at various temperatures were examined. The results demonstrate that the fermentation temperature plays an important role compared to all tested variables. Fermentations were completed in 6, 8 and 14 days at 12, 18 and 24 degrees C, respectively. Increase in temperature resulted in an increase in glycerol, total acidity, acetic and tartaric acid, 2-methyl butanol, propan-1-ol, isobutanol, acetaldehyde and acetone, but in a decrease in ethanol, malic and citric acid, isoamyl acetate, ethyl acetate, isobutyl acetate, ethyl butyrate and ethyl hexanoate. Moreover, these mixed culture fermentations formed higher amounts of isoamyl acetate in comparison with pure culture of S. cerevisiae. According to chemical composition and volatile compounds the differences between obtained wines were found generally significant.
dc.identifier.endpage793
dc.identifier.issn1344-6606
dc.identifier.issue5
dc.identifier.startpage781
dc.identifier.urihttps://hdl.handle.net/11480/4357
dc.identifier.volume19
dc.identifier.wosWOS:000326134300008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.institutionauthorTanguler, Hasan
dc.language.isoen
dc.publisherKARGER
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY RESEARCH
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectwhite wine
dc.subjecttemperature
dc.subjectWilliopsis saturnus var. saturnus
dc.subjectSaccharomyces cerevisiae
dc.subjectflavour compounds
dc.subjectisoamyl acetate
dc.titleRETRACTED: Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking (Retracted article. See vol. 23, pg. 772, 2017)
dc.typeArticle

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