Tüketime sunulan şarapların bazı kalite kriterlerinin belirlenmesi üzerine bir araştırma
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2003
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info:eu-repo/semantics/openAccess
Özet
Bu araştırmada; tüketime sunulan sek beyaz ve kırmızı şarapların bazı kalite kriterlerinin belirlenmesi, TS 521 Şarap standardına uygunluğunun kontrol edilmesi ve tüketicilerin bu konuda bilinçlendirilmesi amaçlanmıştır. Araştırma materyalini, Trakya Bölgesinde çeşitli satış noktalarında tüketime sunulan 8 farklı firmaya ait, benzer üzüm çeşitlerinden üretilmiş şarap örnekleri oluşturmaktadır. Satış noktalarından Boğazkere, Öküzgözü, Carignane, Gamay, Papaz Karası, Adakarası, Cinsaut, Çal Karası, Alicante üzümlerinden üretilmiş toplam 16 adet kırmızı şarap ile Emir, Semillon, Narince, Sultaniye, Yapıncak üzümlerinden üretilmiş 16 adet beyaz şarap örneği alınmıştır. Örnekler; yoğunluk, alkol miktarı, toplam asit, uçar asit, toplam SO2, serbest SO2, toplam kuru madde ve duyusal analiz (degüstasyon) açısından değerlendirilmiştir. Analiz sonuçlan aşağıda verilmiştir: 1. Beyaz şarap örneklerinin yoğunluk değerleri 0,989 g/ml ile 0,9932 g/ml arasında değişmekte olup ortalama 0,9910 g/ml olarak tespit edilmiştir. Örnekler arasındaki fark istatistiki açıdan önemlidir (p<0,05). Kırmızı şarap örneklerinin yoğunluk değerleri ise 0,9914 g/ml ile 0,995 g/ml arasında değişmektedir. Kırmızı şarap örneklerinin yoğunluk değerleri ortalaması ise 0,9930 g/ml dir. Örnekler arasındaki fark istatistiki açıdan önemsizdir (p<0,05). 2. Alkol analizi sonucunda, Beyaz şarap örneklerinden B16 nolu örnek %10,8 ile minimum; Bil nolu örnek ise %13,5 ile maksimum değerleri almışlardır. Beyaz şarap örneklerinin alkol değerleri ortalaması %1 1,83 tür. Örnekler arasındaki farklılık p<0,05 düzeyinde önemlidir. Kırmızı şarap örneklerinin % alkol değerleri %9,6 ile %13 arasında değişmekte olup ortalama % 11,46 dır. Örnekler arasındaki fark istatistiki açıdan önemlidir (p<0,05). 3. Beyaz şarap örneklerinin toplam asit değerleri 5,2 g/l ile 7,34 g/l arasında değişmekte olup ortalama 6,116 g/l olarak tespit edilmiştir. Örnekler arasındaki fark istatistiki açıdan önemlidir (p<0,05). Kırmızı şarap örneklerinin toplam asit değerleri ise 5,35 g/l ile 8,11 g/l arasında değişmektedir. Kırmızı şarap örneklerinin toplam asit değerleri ortalaması ise 6,347 g/l dir. Örnekler arasındaki fark istatistiki açıdan önemlidir (p<0,05). 4. Uçar asit analizi sonucunda, Beyaz şarap örneklerinden B9 nolu örnek 0,29 g/l ile minimum; B3 nolu örnek ise 0,88 g/l ile maksimum değerleri almışlardır. Beyaz şarap örneklerinin uçar asit değerleri ortalaması 0,4988 dir. Örnekler arasındaki farklılık p<0,05 düzeyinde önemlidir. Kırmızı şarap örneklerinin uçar asit değerleri 0,35 g/l ile 0,81 g/l arasında değişmekte olup ortalama 0,5094 g/l dir. Örnekler arasındaki fark istatistiki açıdan önemlidir (p<0,05). 5. Beyaz şarap örneklerinin Toplam SO2 değerleri 52,4 mg/1 ile 197,1 mg/1 arasında değişmekte olup ortalama 126,8 mg/11 olarak tespit edilmiştir. Örnekler arasındaki fark istatistiki açıdan önemlidir (p<0,05). Kırmızı şarap örneklerinin Toplam SO2 değerleri ise 30,7 mg/1 ile 101,1 mg/1 arasında değişmektedir. Kırmızı şarap örneklerinin Toplam SO2 değerleri ortalaması ise 67,96 mg/1 dir. Örnekler arasındaki fark istatistiki açıdan önemlidir. (p<0,05). 6. Serbest SO2 analizi sonucunda, Beyaz şarap örneklerinden Bil nolu örnek 2,5 mg/1 ile minimum; B8 nolu örnek ise 43,5 mg/1 ile maksimum değerleri almışlardır. Beyaz şarap örneklerinin serbest SO2 değerleri ortalaması 22,84 mg/1 dir. Örnekler arasındaki farklılık p<0,05 düzeyinde önemlidir. Kırmızı şarap örneklerinin serbest SO2 değerleri 10,2 mg/1 ile 28,1 mg/1 arasında değişmekte olup ortalama 19,64 mg/1 dir. Örnekler arasındaki fark istatistiki açıdan önemlidir (p<0,05). 7. Beyaz şarap örneklerinin toplam kuru madde değerleri 18,8 g/l ile 24,8 g/l arasında değişmekte olup ortalama 21,68 g/l olarak tespit edilmiştir. Örnekler arasındaki fark istatistiki açıdan önemsizdir (p<0,05). Kırmızı şarap örneklerinin toplam kuru madde değerleri ise 23,5 g/l ile 28,7 g/l arasında değişmektedir. Kırmızı şarap örneklerinin toplam kuru madde değerleri ortalaması ise 26,01 g/l dir. Örnekler arasındaki fark istatistiki açıdan önemlidir (p<0,05). 8. Duyusal analiz sonucunda ise Beyaz şarap örneklerinin ise %18.75' i, kırmızı şarap örneklerinin ise %43.95' i, Altın madalya almayı hak etmiştir. Kırmızı şarap örnekleri, degüstasyon sonucunda, beyaz şarap örneklerine göre daha yüksek puanlar almış ve daha çok beğeni toplamıştır. Buna göre en çok beğeni toplayan kırmızı şarap örneklerinin Gamay, Öküzgözü, Boğazkere, Carignane üzümlerinden yapıldığı tespit edilmiştir. En çok beğeni toplayan Beyaz şarap örneklerinin ise Semillon, Sultaniye, Emir üzümlerinin üretim örnekleri olarak belirlenmiştir.
Purpose of this research; determination to some quality criterions of dry white and red wines, making a control of suitability to TS 521 wine standard and make consumers conscious of this topic. Research materials are same grape varieties wines of 8 different companies which is consumed in Trakya Zone. Red wine samples are total 16 pieces and made from: Boğazkere, Öküzgözü, Carignane, Gamay, Papaz Karası, Adakarası, Cinsaut, Çal Karası, Alicante grape varieties and white wine samples are total 16 pieces too and made from: Emir, Semillon, Narince, Sultaniye, Yapıncak grape varieties. The wine samples were evaluated for density, % alcohol, total acid, volatile acid, total SO2, free SO2, total dry material and sensorial analysis. Analysis results are given below: 1. The density of white wine samples were between 0,989 g/ml and 0,9932 g/ml and mean was 0,9910 g/ml. The differences of samples were important at p<0,05 level. The density of red wine samples were between 0,9914 g/ml and 0,995 g/ml and mean was 0,9930 g/ml. The differences of samples were unimportant. 2. The alcohol of white wine samples were minimum %10,8 for sample B16 and maximum %13,5 for sample Bll. The mean of white wine samples was %1 1,83 for alcohol. The differences of samples were important at p<0,05 level. The alcohol of red wine samples were between %9,6 and %13 and mean was %11,46. The differences of samples were important at p<0,05 level. 3. The total acid of white wine samples were between 5,2 g/1 and 7,34 g/1 and mean was 6,116 g/I. The differences of samples were important at p<0,05 level. The total acid of red wine samples were between 5,35 g/1 and 8,11 g/1 and mean was 6,347 g/1. The differences of samples were important at p<0,05 level. 4. The volatile acid of white wine samples were minimum 0,29 g/1 for sample B9 and maximum 0,88 g/1 for sample B3 The mean of white wine samples was 0,4988 for volatile acid. The differences of samples were important at p<0,05 level. The volatile acid of red wine samples were between 0,35 g/1 and 0,81 g/1 and mean was 0,5094 g/1. The differences of samples were important at p<0,05 level. 5. The total SO2 of white wine samples were between 52,4 mg/I and 197,1 mg/1 and mean was 126,8 mg/1. The differences of samples were important at p<0,05 level. The total SO2 of red wine samples were between 30,7 mg/1 and 101,1 mg/1 and mean was 67,96 mg/1. The differences of samples were important at p<0,05 level. 6. The free SO2 of white wine samples were minimum 2,5 mg/1 for sample Bll and maximum 43,5 mg/1 for sample B8. The mean of white wine samples was 22,84 mg/1 for free SO2. The differences of samples were important at p<0,05 level. The free SO2 of red wine samples were between 10,2 mg/1 and 28, 1 mg/1 and mean was 19,64 mg/1. The differences of samples were important at p<0,05 level. 7. The total dry material of white wine samples were between 18,8 g/1 and 24,8 g/1 and mean was 21,68 g/1. The differences of samples were unimportant. The total dry material of red wine samples were between 23,5 g/1 and 28,7 g/1 and mean was 26,01 g/1. The differences of samples were important at p<0,05 level. 8. The sensorial analysis of white wine samples were win gold medal in comparison with %18.75 but the sensorial analysis of red wine samples were win gold medal in comparison with %43.95. The red wine samples were higher points than white wine samples after the sensorial analysis and red wine samples more were preferred than white wine samples. The tasters were determine best grap varieties which our sample wines have its and they were Gamay, Öküzgözü, Boğazkere, Carignane for red wine and Semillon, Sultaniye, Emir for white wines.
Purpose of this research; determination to some quality criterions of dry white and red wines, making a control of suitability to TS 521 wine standard and make consumers conscious of this topic. Research materials are same grape varieties wines of 8 different companies which is consumed in Trakya Zone. Red wine samples are total 16 pieces and made from: Boğazkere, Öküzgözü, Carignane, Gamay, Papaz Karası, Adakarası, Cinsaut, Çal Karası, Alicante grape varieties and white wine samples are total 16 pieces too and made from: Emir, Semillon, Narince, Sultaniye, Yapıncak grape varieties. The wine samples were evaluated for density, % alcohol, total acid, volatile acid, total SO2, free SO2, total dry material and sensorial analysis. Analysis results are given below: 1. The density of white wine samples were between 0,989 g/ml and 0,9932 g/ml and mean was 0,9910 g/ml. The differences of samples were important at p<0,05 level. The density of red wine samples were between 0,9914 g/ml and 0,995 g/ml and mean was 0,9930 g/ml. The differences of samples were unimportant. 2. The alcohol of white wine samples were minimum %10,8 for sample B16 and maximum %13,5 for sample Bll. The mean of white wine samples was %1 1,83 for alcohol. The differences of samples were important at p<0,05 level. The alcohol of red wine samples were between %9,6 and %13 and mean was %11,46. The differences of samples were important at p<0,05 level. 3. The total acid of white wine samples were between 5,2 g/1 and 7,34 g/1 and mean was 6,116 g/I. The differences of samples were important at p<0,05 level. The total acid of red wine samples were between 5,35 g/1 and 8,11 g/1 and mean was 6,347 g/1. The differences of samples were important at p<0,05 level. 4. The volatile acid of white wine samples were minimum 0,29 g/1 for sample B9 and maximum 0,88 g/1 for sample B3 The mean of white wine samples was 0,4988 for volatile acid. The differences of samples were important at p<0,05 level. The volatile acid of red wine samples were between 0,35 g/1 and 0,81 g/1 and mean was 0,5094 g/1. The differences of samples were important at p<0,05 level. 5. The total SO2 of white wine samples were between 52,4 mg/I and 197,1 mg/1 and mean was 126,8 mg/1. The differences of samples were important at p<0,05 level. The total SO2 of red wine samples were between 30,7 mg/1 and 101,1 mg/1 and mean was 67,96 mg/1. The differences of samples were important at p<0,05 level. 6. The free SO2 of white wine samples were minimum 2,5 mg/1 for sample Bll and maximum 43,5 mg/1 for sample B8. The mean of white wine samples was 22,84 mg/1 for free SO2. The differences of samples were important at p<0,05 level. The free SO2 of red wine samples were between 10,2 mg/1 and 28, 1 mg/1 and mean was 19,64 mg/1. The differences of samples were important at p<0,05 level. 7. The total dry material of white wine samples were between 18,8 g/1 and 24,8 g/1 and mean was 21,68 g/1. The differences of samples were unimportant. The total dry material of red wine samples were between 23,5 g/1 and 28,7 g/1 and mean was 26,01 g/1. The differences of samples were important at p<0,05 level. 8. The sensorial analysis of white wine samples were win gold medal in comparison with %18.75 but the sensorial analysis of red wine samples were win gold medal in comparison with %43.95. The red wine samples were higher points than white wine samples after the sensorial analysis and red wine samples more were preferred than white wine samples. The tasters were determine best grap varieties which our sample wines have its and they were Gamay, Öküzgözü, Boğazkere, Carignane for red wine and Semillon, Sultaniye, Emir for white wines.
Açıklama
Anahtar Kelimeler
Beyaz Şarap, Kırmızı Şarap, Duyusal Analiz, Kalite
