Evaluation of Williopsis saturnus Inoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis vinifera L.) Grown in Anatolia

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dc.authorid0000-0001-6425-9896
dc.contributor.authorTanguler, Hasan
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2012
dc.departmentNiğde ÖHÜ
dc.description.abstractThe effects of different W. saturnus inoculum levels together with S. cerevisiae on fermentation and production of volatile compounds were studied in Emir grape must. Monocultures of W. saturnus and S. cerevisiae were also used. Inoculum level influenced the yeast growth, chemical composition and volatile compounds. W. saturnus began to die off with an increase in ethanol levels. The amounts of ethyl acetate and isoamyl acetate increased, but concentrations of 3-methylbutanol and ethanol decreased with increasing inoculum level from 5x10(6) to 1x10(8) cells/mL of W. saturnus in mixed cultures. Mono-and mixed culture fermentations inoculated with W. saturnus and S. cerevisiae yeasts did not form undesirable levels of flavour compounds. According to chemical composition and volatile compounds the differences between obtained wines were found significant. The addition of 5x10(6) cells/mL of W. saturnus appeared to a suitable inoculum level. It could be said that W. saturnus yeast can be used in mixed starter cultures with S. cerevisiae.
dc.identifier.doi10.1080/08905436.2012.724038
dc.identifier.endpage368
dc.identifier.issn0890-5436
dc.identifier.issue4
dc.identifier.startpage351
dc.identifier.urihttps://dx.doi.org/10.1080/08905436.2012.724038
dc.identifier.urihttps://hdl.handle.net/11480/4619
dc.identifier.volume26
dc.identifier.wosWOS:000310607100005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.institutionauthorTanguler, Hasan
dc.language.isoen
dc.publisherTAYLOR & FRANCIS INC
dc.relation.ispartofFOOD BIOTECHNOLOGY
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectwine
dc.subjectinoculum level
dc.subjectWilliopsis saturnus
dc.subjectSaccharomyces cerevisiae
dc.subjectflavor compounds
dc.titleEvaluation of Williopsis saturnus Inoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis vinifera L.) Grown in Anatolia
dc.typeArticle

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