The Effect of Yeast Strain, Immobilisation, and Ageing Time on the Amount of Free Amino Acids and Amino Acids in Peptides of Sparkling Wines Obtained from cv. Dimrit Grapes

  • A. BozdoÄŸan Osmaniye Korkut Ata University, Faculty of Engineering, Department of Food Engineering, 80000 - Osmaniye, Turkey
  • A. CanbaÅŸ Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330- Adana, Turkey.
DOI: https://doi.org/10.21548/33-2-1124

Abstract

In this study, the influence of yeast strain, immobilisation, and ageing time with yeast were examined in
relation to the amount of free amino acids and amino acids in the peptides of wines. Free and immobilised
Saccharomyces bayanus and Saccharomyces cerevisiae yeasts were used in sparkling wine production.
Samples from the base wine and sparkling wines were taken at 20, 40, 90, 180, 270 and 365 days of ageing
with yeast. It was observed that the majority of differences between wine samples in terms of the amount of
free amino acids and amino acids in peptides were due to ageing time. The amount of total free amino acids
in wine made with Saccharomyces cerevisiae was higher than in that made with Saccharomyces bayanus.
In addition, no differences were observed between free and immobilised yeast in terms of amino acids and
amino acids in peptides.

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Published
2016-11-02
Issue
Vol. 33 No. 2 (2012)
Section
Articles

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