The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production

Hasan Tangüler; Mehmet Yetisen; Ayse Geylan Sanyol; Ayse Ezgi Tuncel; Turkan Turkmaya; Vecihe Bal; Hüseyin Erten

Yazarlar

Hasan Tangüler Department of Food Engineering, Niğde Ömer Halisdemir University, 51240 Niğde, https://orcid.org/0000-0001-6425-9896
Mehmet Yetisen Department of Food Engineering, Niğde Ömer Halisdemir University, 51240 Niğde, https://orcid.org/0000-0001-8347-4081
Ayse Geylan Sanyol Department of Food Engineering, Faculty of Engineering, Çukurova University, 013300 Adana https://orcid.org/0000-0002-3193-0791
Ayse Ezgi Tuncel Department of Food Engineering, Faculty of Engineering, Çukurova University, 013300 Adana, https://orcid.org/0000-0002-3726-9922
Turkan Turkmaya Department of Food Engineering, Faculty of Engineering, Çukurova University, 013300 Adana https://orcid.org/0000-0002-4672-7833
Vecihe Bal Department of Food Engineering, Faculty of Engineering, Çukurova University, 013300 Adana https://orcid.org/0000-0001-8546-3853
Hüseyin Erten Department of Food Engineering, Faculty of Engineering, Çukurova University, 013300 Adana https://orcid.org/0000-0003-1537-2416

DOI:

https://doi.org/10.24925/turjaf.v11i2.239-245.5422

Anahtar Kelimeler:

Lachancea thermotolerans- Saccharomyces cerevisiae- indigenous yeast- co-inoculation- wine- cv. Emir

Özet

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 1×10⁸cells/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.

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The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production

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