Williopsis saturnus mayası kullanılarak üzüm suyundan doğal aromalı gazlı içecek üretimi
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi / Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Williopsis (W.) saturnus mayası kullanılarak üzüm şırasından fermantasyon yoluyla doğal aromalı gazlı içecek üretimi ele alınmıştır. Araştırmada 3 farklı konsantrasyonda aşılama yapılan maya suşunun ve farklı fermantasyon sürelerinin (10-15 gün) üzüm suyundan doğal aromalı içecek üretimi üzerine etkisi araştırılmış ve elde edilen doğal aromalı içeceklere 2 g/L oranında CO? gazı ilavesi yapılmıştır. Denemeler sırasında ortamda bulunan W. saturnus mayasının sayımları yapılmış ve başlangıçta tüm denemelerde maya miktarında artış gözlemlenmiştir. Aroma üzerinde önemli etkisi bulunan esterlerden izoamil asetat, fenil asetat ve propil asetat miktarlarında fermantasyon ile önemli artışlar meydana gelmiştir. Gerçekleştirilen aroma analizleri ve duyusal analiz sonuçlarına göre, 3 farklı konsantrasyonda ve 2 farklı fermantasyon süresi sonunda 1x107 hücre/mL ve 1x106 hücre/mL maya aşılanan ve 15 gün fermente edilen örnekler daha çok beğenilmiştir. En uygun her iki örnek için yeniden deneme kurulmuş ve doğal aromalı içecekler elde edilmiştir. Bu içecekler piyasada satılan aromalı içecek ile duyusal teste tabii tutulmuş, duyusal test sonucunda panelistler tarafından en beğenilen örnek 1x107 hücre/mL maya aşılaması yapılan ve 15 gün fermente edilen f15 örneği olmuştur.
In this study, production of natural flavored carbonated beverages by fermentation from grape must using Williopsis (W.) saturnus yeast was discussed. In this study, the effect of 3 different concentrations of fermented yeast strain and different fermentation times (10-15 days) on the production of natural flavored beverages from grape juice was investigated and 2 g/L CO? gas was added to the obtained natural flavored beverages. The counts of the W. saturnus yeast found in the environment during the experiments were made and initially the increase in the amount of yeast was observed in all trials. Significant increases were observed in the amounts of isoamyl acetate, phenyl acetate and propyl acetate of the esters which had a significant effect on the aroma. According to the aroma analysis and sensory analysis results, the samples which were inoculated 1x10? cells / mL and 1x10? cells / mL yeast at 3 different concentrations and 2 different fermentation periods were more liked and fermented for 15 days. For both the most suitable samples, a retry was established and natural flavored drinks were obtained. These beverages were subjected to sensory testing with commercially available flavored beverage, and the most admired sample by the panelists was the f15 sample, inoculated with 1x10? cells / mL of yeast and fermented for 15 days.
In this study, production of natural flavored carbonated beverages by fermentation from grape must using Williopsis (W.) saturnus yeast was discussed. In this study, the effect of 3 different concentrations of fermented yeast strain and different fermentation times (10-15 days) on the production of natural flavored beverages from grape juice was investigated and 2 g/L CO? gas was added to the obtained natural flavored beverages. The counts of the W. saturnus yeast found in the environment during the experiments were made and initially the increase in the amount of yeast was observed in all trials. Significant increases were observed in the amounts of isoamyl acetate, phenyl acetate and propyl acetate of the esters which had a significant effect on the aroma. According to the aroma analysis and sensory analysis results, the samples which were inoculated 1x10? cells / mL and 1x10? cells / mL yeast at 3 different concentrations and 2 different fermentation periods were more liked and fermented for 15 days. For both the most suitable samples, a retry was established and natural flavored drinks were obtained. These beverages were subjected to sensory testing with commercially available flavored beverage, and the most admired sample by the panelists was the f15 sample, inoculated with 1x10? cells / mL of yeast and fermented for 15 days.
Açıklama
Anahtar Kelimeler
Williopsis saturnus, Doğal aroma, Soğuk fermentasyon, Gazlı içecek, Aromalı içecek, İzoamilasetat, Williopsis saturnus, Natural flavor, Cold fermentation, Carbonated beverage, Flavored beverage, İsoamylacetate
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Şener, S. (2019). Williopsis saturnus mayası kullanılarak üzüm suyundan doğal aromalı gazlı içecek üretimi. (Yüksek Lisans Tezi) Niğde Ömer Halisdemir Üniversitesi, Fen Bilimleri Enstitüsü, Niğde
