Avşa Adası'nda üretilen şarapların kaliteleri üzerinde araştırmalar
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Date
2000-11-10
Authors
Değirmencioğlu, Nurcan
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırmada beyaz üzüm çeşidi Vasilaki ve Türkiye'de sadece Avsa Adası'nda yetiştirilen siyah üzüm çeşidi Adakarası ile diğer üzüm çeşitleri kullanılarak üretilen şarapların kaliteleri araştırılmaya çalışılmıştır. Adada faaliyet gösteren üç firmanın kırmızı, beyaz ve pembe şarap örnekleri inceleme kapsamına alınmış olup, fiziksel, kimyasal ve mikrobiyolojik analizler sonrasında elde edilen sonuçlar literatür verileri ile karşılaştırılarak değerlendirmeler yapılmıştır. Vasikali üzüm çeşidinin özgül ağırlık değeri 1.0773 (20°C/20°C), genel kurumadde miktarı 196.75 g/L, toplam şeker miktarı 158.52 g/L, kül miktarı 1.96 g/L, pH değeri 3.28 ve genel asit miktarı (tartarik asit cinsinden) 4.30 g/L; Adakarası üzüm çeşidinin özgül ağırlık değeri 1.0908 (20°C/20°C), genel kurumadde miktarı 269.20 g/L, toplam şeker miktarı 209.48 g/L, kül miktarı 2.18 g/L, pH değeri 3.45 ve genel asit miktarı (tartarik asit cinsinden) 6.1 1 g/L olarak belirlenmiştir. Avsa Adası'nda üretilen kırmızı şarap örneklerinde özgül ağırlık değerleri 0.9864-0.9986 (20/20°C), alkol miktarları % 10.02-13.92 (H, mL/mL), genel kurumadde miktarları 15.87-28.93 g/L, şeker miktarları 0.13-1.38 g/L, şekersiz kurumadde miktarları 15.74-28.74 g/L, kül miktarları 1.25-3.92 g/L, kül kaleviliği değerleri 10.2-29.2 (mL; N/l alkali), kalevilik sayısı değerleri 5.91-9.13, gliserin miktarları 6.00-20.81 g/L, Alkol/Gliserin değerleri 5.5-25.7, yüksek alkol miktarları 11.79-78.10 mg/L, pH değerleri 3.01-3.45, genel asit miktarları (tartarik asit cinsinden) 5.40-9.60 g/L, uçucu asit miktarları (asetik asit cinsinden) 0.29-0.79 g/L, uçmayan asit miktarları (tartarik asit cinsinden) 4.70-9.23 g/L, tartarik asit miktarları 1.81-4.19 g/L, laktik asit miktarları 1.59-5.49 g/L, genel, serbest ve bağlı SO2 miktarları sırası ile 17- 195 mg/L, 4-48 mg/L ve 13-158 mg/L, K2S04 miktarları 0.19-0.63 g/L, azot miktarları 0.24-0.99 g/L, tanen miktarları 2.64-4.87 g/L, genel serbest ve bağlı aldehit miktarları (asetaldehit cinsinden) sırası ile 1 1.75-60.65 mg/L, 4.52-55.68 mg/L ve 1.23-8.34 mg/L, furfural miktarları 0.11-0.37 mg/L, ester miktarları (etil asetat cinsinden) 54.84-173.80 mg/L, metil alkol miktarları 45.67-87.15 mg/L, 2.3-bütandiol miktarları 0.04-0.29 g/L, renk yoğunluğu değerleri 2.1 13-4.062, renk tonu değerleri 0.81-2.40, CO2 miktarları ise 152-194 mg/L arasında saptanmıştır. Beyaz şarap örneklerinde özgül ağırlık değerleri 0.9887-1.0070 (20/20°C), alkol miktarları % 10.02-15.01 (H), genel kurumadde miktarları 14.00-45.65 g/L, şeker miktarları 0.46-6.20 g/L, şekersiz kurumadde miktarları 13.10-40.72 g/L, kül miktarları 1.20-3.28 g/L, kül kaleviliği değerleri 10.3-28.9 (mL; N/l alkali), kalevilik sayısı değerleri 8.6-14.0, gliserin miktarları 5.62-9.14 g/L, Alkol/Gliserin değerleri 6.6-11.4, yüksek alkol miktarları 10.10-124.20 mg/L, pH değerleri 3.19-3.57, genel asit miktarları (tartarik asit cinsinden) 4.95-8.40 g/L, uçucu asit miktarları (asetik asit cinsinden) 0.29- 1.09 g/L, uçmayan asit miktarları (tartarik asit cinsinden) 4.21-8.04 g/L, tartarik asit miktarları 1.99-4.08 g/L, laktik asit miktarları 1.00-3.32 g/L, genel, serbest ve bağlı S02 miktarları sırası ile 116-173 mg/L, 4-32 mg/L ve 112-155 mg/L, K2S04 miktarları 0.05- 1.29 g/L, azot miktarları 0.17-0.41 g/L, tanen miktarları 1.96-2.42 g/L, genel serbest ve bağlı aldehit miktarları (asetaldehit cinsinden) sırası ile 15.08-43.12 mg/L, 11.84-41.33 mg/L ve 0.73-5.98 mg/L, furfural miktarları 0.14-0.49 mg/L, ester miktarları (etil asetat cinsinden) 42.15-224.56 mg/L, metil alkol miktarları 6.43-18.93 mg/L, 2.3-bütandiol miktarları 0.05-0.19 g/L; 420 nm'de okunan renk değerleri 0.125-0.408, C02 miktarları ise 77-216 mg/L arasında belirlenmiştir. Pembe şarap örneklerinde özgül ağırlık değerleri 0.9909-1.0040 (20/20°C), alkol miktarları % 9.12-12.87 (H), genel kurumadde miktarları 13.90-32.14 g/L, şeker miktarları 0.30-7.85 g/L, şekersiz kurumadde miktarları 13.12-24.39 g/L, kül miktarları 1.80-3.84 g/L, kül kaleviliği değerleri 18.6-29.5 (mL; N/l alkali), kalevilik sayısı değerleri 7.02-12.00, gliserin miktarları 6.42-9.97 g/L, Alkol/Gliserin değerleri 5.3- 13.9, yüksek alkol miktarları 33.68-122.30 mg/L, pH değerleri 3.02-3.34, genel asit miktarları (tartarik asit cinsinden) 6.60-9.75 g/L, uçucu asit miktarları (asetik asit cinsinden) 0.26-0.53 g/L, uçmayan asit miktarları (tartarik asit cinsinden) 6.28-9.20 g/L, tartarik asit miktarları 4.45-5.47 g/L, laktik asit miktarları 0.98-3.89 g/L, genel, serbest ve bağlı S02 miktarları sırası ile 142-242 mg/L, 10-89 mg/L ve 130-165 mg/L, K2S04 miktarları 0.28-0.63 g/L, azot miktarları 0.24-0.42 g/L, tanen miktarları 2.40-3.20 g/L, genel serbest ve bağlı aldehit miktarları (asetaldehit cinsinden) sırası ile 16.53-33.29 mg/L, 10.72-22.45 mg/L ve 2.57-19.89 mg/L, furfural miktarları 0.20-0.49 mg/L, ester miktarları (etil asetat cinsinden) 37.16-151.50 mg/L, metil alkol miktarları 9.43-23.34Ill mg/L, 2.3-bütandiol miktarlan 0.01-0.18 g/L, renk yoğunluğu değerleri 0.524-1.855, renk tonu değerleri 1.05-1.69, CO2 miktarlan ise 17-396 mg/L arasında saptanmıştır. Analize alınan bileşim unsurlarından özgül ağırlık, alkol, genel kurumadde, şeker, şekersiz kurumadde, kül, kül kaleviliği, kalevilik sayısı, uçucu asit, pH, K2SO4, azot, ester, aldehit, furfural, metil alkol, CO2 miktarlan literatür verileri ile uyum göstermiş; fuzel yağlanna ait analiz sonuçlan ise, olumlu olarak değerlendirilebilecek derecede düşük bulunmuştur. Ancak genel asit, uçmayan asit, tartarik asit, laktik asit, SO2, gliserin, alkol/gliserin ile renk değerlerinin literatürlerde bildirilen değerlerden yüksek belirlenmesi ve fermentasyonun bir göstergesi olarak değerlendirilen 2.3- bütandiol miktarının da analize alınan şarap örneklerinde düşük değerler göstermesi, şıranın eldesi ve şarabın fermentasyonu sırasında gereken özenin gösterilmediği kanısını uyandırmıştır.
Researches on the Quality of Wines that are Produced in Avsa Island In this study, the qualities of wines which are made from a kind of grapes called Vasilaki, a kind of black grapes called Adakarasi which -in Turkey- are only grown in Avsa Island, and other kinds of grapes are examined. The red, white, and pink wine samples which are produced by three companies situated on the island and the results gained through physical, chemical, and microbiological analyses are compared with the literature data. The values or quantities of Vasilaki grapes are determined as follows; special weight value 1.0773 (20°C/20°C), total dried matter quantity 196.75 g/L, total sugar quantity 158.52 g/L, ash quantity 1.96 g/L, pH value 3.28 and general acid quantity (tartaric acid) 4.30 g/L while values or quantities of elements Adakarasi grapes are determined as; special weight value 1.0908 (20°C/20°C), total dry matter quantity 262.20 g/L, general sugar quantity 209.48 g/L, ash quantity 2.18 g/L, pH value 3.45 and general acid value (tartaric acid) 6.1 1 g/L. The values or quantities of elements of the red wine produced on Avsa Island are determined as follows; special weight values 0.9864-0.0.9986 (20° C/20° C), alcohol quantities % 10.02-13.92 (v), total dry matter quantities 15.87-28.93 g/L, sugar quantities 0.13-1.38 g/L, unsugar dry articles quantities 15.74-28.74 g/L, ash quantities 1.25-3.92 g/L, ash alkalinity values 10.2-29.2 (mL; N/1 alkaline), alkalinity number values 5.91- 9.13, glycerine quantities 6.00-20.81 g/L, Alcohol/Glycerine values 5.5- 25.7, high alcohol quantities 11.79-78.10 mg/L, pH values 3.01-3.45, general acid quantities (tartaric acid) 5.40-9.60 g/L, volatile acid quantities (acetic acid) 0.29-0.79 g/L, non-volatile acid values (tartaric acid) 4.70-9.23 g/L, tartaric acid quantities 1.81- 4.19 g/L, lactic acid quantities 1.59-5.49 g/L, total, free and tied SO2 quantities 17-195 mg/L, 4-48 mg/L, and 13-158 mg/L, K2SO4 quantities 0.19-0.63 g/L, nitrogen quantities 0.24-0.99 g/L, tannin quantities 2.64-4.87 g/L, general, free and tied aldehyde quantities (acetaldehyde) 11.75-60.65 mg/L, 4.52-55.68 mg/L and 1.23-8.34 mg/L, furfuralquantities 0.11-0.37 mg/L, ester quantities (ethyl acetate) 54.84-173.80 mg/L, methyl alcohol quantities 45.67-87.15 mg/L, 2.3-butandiol quantities 0.04-0.29 g/L, colour density values 2.1 13-4.062, colour tone values 0.81-2.40, CO2 quantities 152-194 mg/L. The values or quantities of elements of the white wine produced on Avsa Island are determined as follows: special weight values 0.9887-1.0070 (20° C/20° C), alcohol quantities % 10.02-15.01 (v), total dry articles quantities 14.00-45.65 g/L, sugar quantities 0.46-6.20 g/L, unsugar dry articles quantities 13.10-40.72 g/L, ash quantities 1.20-3.28 g/L, ash alkalinity values 10.3-28.9 (mL; N/1 alkaline), alkalinity number values 8.61-14.0, glycerine quantities 5.62-9.14 g/L, Alcohol/Glycerine values 6.6-11.4, high alcohol quantities 10.10-124.20 mg/L, pH values 3.19-3.57, general acid quantities (tartaric acid) 4.95-8.40 g/L, volatile acid quantities (acetic acid) 0.29-1.09 g/L, non volatile acid values (tartaric acid) 4.21-8.04 g/L, tartaric acid quantities 1.99-4.08 g/L, lactic acid quantities 1.0035.32 g/L, total, free and tied SO2 quantities 1 16-173 mg/L, 4- 32 mg/L, and 112-155 mg/L, K2S04 quantities 0.05-1.29 g/L, nitrogen quantities 0.17- 0.41 g/L, tannin quantities 1.96-2.42 g/L, general, free and tied aldehyde quantities (acetaldehyde) 15.08-43.12 mg/L, 11.84-41.33 mg/L and 0.73-5.98 mg/L, furfural quantities 0.14-0.49 mg/L, ester quantities (ethyl acetate) 42.15-224.56 mg/L, methyl alcohol quantities 6.43-18.93 mg/L, 2.3-butandiol quantities 0.05-0.19 g/L. The colour density values found out at 420 run are 0.125-0.408 and CO2 quantities are 77-216 mg/L. The values or quantities of elements of the pink wine are determined as follows: special weight values* 0.9909- 1.0040 (20°C/20°C), alcohol quantities % 9.12-12.87 (v), total dry articles quantities 13.90-32.14 g/L, sugar quantities 0.30-7.85 g/L, unsugar dry articles quantities 13.12-24.39 g/L, ash quantities 1.80-3.84 g/L, ash alkalinity values 18.6-29.5 (mL; N/1 alkaline), alkalinity number values 7.02-12.00, glycerine quantities 6.42-9.97 g/L, Alcohol/Glycerine values 5.3-13.9, high alcohol quantities 33.68-122.30 mg/L, pH values 3.02-3.34, total acid quantities (tartaric acid) 6.60-9.75 g/L, volatile acid quantities (acetic acid) 0.26-0.53 g/L, non-volatile acid values (tartaric acid) 6.28- 9.20 ©«/!«, tattwrlo acid quantities 4.45-5,47 ®/'L, lactic acid quantities 0.98-3.89 g/L, total, free and tied S02 quantities 142-242 mg/L, 10-89 mg/L, and 130-165 mg/L, K2SO4 quantities 0.28-0.63 g/L, nitrogen quantities 0.24-0.42 g/L, tannin quantities 2.40-3.20 g/L, general, free and tied aldehyde quantities (acetaldehyde) 16.53-33.29 mg/L, 10.72-22.45 mg/L and 2.57-19.89 mg/L, furfural quantities 0.20-0.49 mg/L, ester quantities (ethyl acetate) 37.16-151.50 mg/L, methyl alcohol quantities 9.43-23.34 mg/L, 2.3-butandiol quantities 0.01-0.18 g/L, colour density values 0.524-1.855, colour tone values 1.05-1.69, CO2 quantities 17-396 mg/L. The analysed components of mixture including special weight, alcohol, total dried articles, sugar, unsugar dry articles, ash, ash alkaline, alkaline number, volatile acid, pH, K2SÜ4, nitrogen, ester, aldehyde, furfural, methyl alcohol, CO2 values are similar to literature data. However, the results of fusel oil values are significantly low. Total acid, non-volatile acid, tartaric acid, lactic acid, SO2, glycerine, alcohol/glycerine and colour values are determined higher than the values in the current literature and 2.3 butandiol quantity accepted as fermentation level is low in the wine samples. It is thought that this is a result of lack of paying attention during the making of grape juice and wine fermentation.
Researches on the Quality of Wines that are Produced in Avsa Island In this study, the qualities of wines which are made from a kind of grapes called Vasilaki, a kind of black grapes called Adakarasi which -in Turkey- are only grown in Avsa Island, and other kinds of grapes are examined. The red, white, and pink wine samples which are produced by three companies situated on the island and the results gained through physical, chemical, and microbiological analyses are compared with the literature data. The values or quantities of Vasilaki grapes are determined as follows; special weight value 1.0773 (20°C/20°C), total dried matter quantity 196.75 g/L, total sugar quantity 158.52 g/L, ash quantity 1.96 g/L, pH value 3.28 and general acid quantity (tartaric acid) 4.30 g/L while values or quantities of elements Adakarasi grapes are determined as; special weight value 1.0908 (20°C/20°C), total dry matter quantity 262.20 g/L, general sugar quantity 209.48 g/L, ash quantity 2.18 g/L, pH value 3.45 and general acid value (tartaric acid) 6.1 1 g/L. The values or quantities of elements of the red wine produced on Avsa Island are determined as follows; special weight values 0.9864-0.0.9986 (20° C/20° C), alcohol quantities % 10.02-13.92 (v), total dry matter quantities 15.87-28.93 g/L, sugar quantities 0.13-1.38 g/L, unsugar dry articles quantities 15.74-28.74 g/L, ash quantities 1.25-3.92 g/L, ash alkalinity values 10.2-29.2 (mL; N/1 alkaline), alkalinity number values 5.91- 9.13, glycerine quantities 6.00-20.81 g/L, Alcohol/Glycerine values 5.5- 25.7, high alcohol quantities 11.79-78.10 mg/L, pH values 3.01-3.45, general acid quantities (tartaric acid) 5.40-9.60 g/L, volatile acid quantities (acetic acid) 0.29-0.79 g/L, non-volatile acid values (tartaric acid) 4.70-9.23 g/L, tartaric acid quantities 1.81- 4.19 g/L, lactic acid quantities 1.59-5.49 g/L, total, free and tied SO2 quantities 17-195 mg/L, 4-48 mg/L, and 13-158 mg/L, K2SO4 quantities 0.19-0.63 g/L, nitrogen quantities 0.24-0.99 g/L, tannin quantities 2.64-4.87 g/L, general, free and tied aldehyde quantities (acetaldehyde) 11.75-60.65 mg/L, 4.52-55.68 mg/L and 1.23-8.34 mg/L, furfuralquantities 0.11-0.37 mg/L, ester quantities (ethyl acetate) 54.84-173.80 mg/L, methyl alcohol quantities 45.67-87.15 mg/L, 2.3-butandiol quantities 0.04-0.29 g/L, colour density values 2.1 13-4.062, colour tone values 0.81-2.40, CO2 quantities 152-194 mg/L. The values or quantities of elements of the white wine produced on Avsa Island are determined as follows: special weight values 0.9887-1.0070 (20° C/20° C), alcohol quantities % 10.02-15.01 (v), total dry articles quantities 14.00-45.65 g/L, sugar quantities 0.46-6.20 g/L, unsugar dry articles quantities 13.10-40.72 g/L, ash quantities 1.20-3.28 g/L, ash alkalinity values 10.3-28.9 (mL; N/1 alkaline), alkalinity number values 8.61-14.0, glycerine quantities 5.62-9.14 g/L, Alcohol/Glycerine values 6.6-11.4, high alcohol quantities 10.10-124.20 mg/L, pH values 3.19-3.57, general acid quantities (tartaric acid) 4.95-8.40 g/L, volatile acid quantities (acetic acid) 0.29-1.09 g/L, non volatile acid values (tartaric acid) 4.21-8.04 g/L, tartaric acid quantities 1.99-4.08 g/L, lactic acid quantities 1.0035.32 g/L, total, free and tied SO2 quantities 1 16-173 mg/L, 4- 32 mg/L, and 112-155 mg/L, K2S04 quantities 0.05-1.29 g/L, nitrogen quantities 0.17- 0.41 g/L, tannin quantities 1.96-2.42 g/L, general, free and tied aldehyde quantities (acetaldehyde) 15.08-43.12 mg/L, 11.84-41.33 mg/L and 0.73-5.98 mg/L, furfural quantities 0.14-0.49 mg/L, ester quantities (ethyl acetate) 42.15-224.56 mg/L, methyl alcohol quantities 6.43-18.93 mg/L, 2.3-butandiol quantities 0.05-0.19 g/L. The colour density values found out at 420 run are 0.125-0.408 and CO2 quantities are 77-216 mg/L. The values or quantities of elements of the pink wine are determined as follows: special weight values* 0.9909- 1.0040 (20°C/20°C), alcohol quantities % 9.12-12.87 (v), total dry articles quantities 13.90-32.14 g/L, sugar quantities 0.30-7.85 g/L, unsugar dry articles quantities 13.12-24.39 g/L, ash quantities 1.80-3.84 g/L, ash alkalinity values 18.6-29.5 (mL; N/1 alkaline), alkalinity number values 7.02-12.00, glycerine quantities 6.42-9.97 g/L, Alcohol/Glycerine values 5.3-13.9, high alcohol quantities 33.68-122.30 mg/L, pH values 3.02-3.34, total acid quantities (tartaric acid) 6.60-9.75 g/L, volatile acid quantities (acetic acid) 0.26-0.53 g/L, non-volatile acid values (tartaric acid) 6.28- 9.20 ©«/!«, tattwrlo acid quantities 4.45-5,47 ®/'L, lactic acid quantities 0.98-3.89 g/L, total, free and tied S02 quantities 142-242 mg/L, 10-89 mg/L, and 130-165 mg/L, K2SO4 quantities 0.28-0.63 g/L, nitrogen quantities 0.24-0.42 g/L, tannin quantities 2.40-3.20 g/L, general, free and tied aldehyde quantities (acetaldehyde) 16.53-33.29 mg/L, 10.72-22.45 mg/L and 2.57-19.89 mg/L, furfural quantities 0.20-0.49 mg/L, ester quantities (ethyl acetate) 37.16-151.50 mg/L, methyl alcohol quantities 9.43-23.34 mg/L, 2.3-butandiol quantities 0.01-0.18 g/L, colour density values 0.524-1.855, colour tone values 1.05-1.69, CO2 quantities 17-396 mg/L. The analysed components of mixture including special weight, alcohol, total dried articles, sugar, unsugar dry articles, ash, ash alkaline, alkaline number, volatile acid, pH, K2SÜ4, nitrogen, ester, aldehyde, furfural, methyl alcohol, CO2 values are similar to literature data. However, the results of fusel oil values are significantly low. Total acid, non-volatile acid, tartaric acid, lactic acid, SO2, glycerine, alcohol/glycerine and colour values are determined higher than the values in the current literature and 2.3 butandiol quantity accepted as fermentation level is low in the wine samples. It is thought that this is a result of lack of paying attention during the making of grape juice and wine fermentation.
Description
Keywords
Avşa Adası, Şarap çeşitleri, Adakarası üzüm çeşidi, Vasilaki üzüm çeşidi, Kimyasal bileşim, Avşa Island, Kinds of wine, Adakarasi grapes, Vasilaki grapes, Chemical composition
Citation
Değirmencioğlu, N. (2000). Avşa Adası'nda üretilen şarapların kaliteleri üzerinde araştırmalar. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.