Ahmet Canbaş

Cukurova University

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Turgut Cabaroğlu

Cukurova University

Serkan Selli

Cukurova University

Hüseyin Erten

Cukurova University

Haşim Kelebek

Adana Science and Technology University

Canan Nurgel

Brock University

Ziya Günata

Université de Montpellier

Adnan Bozdoğan

Osmaniye Korkut Ata University

J.P. Lepoutre

Sciences pour L’Œnologie

Ahmet Deryaoğlu

Michaël Jourdes

Institut Polytechnique de Bordeaux

Cooperative Institutions

Cukurova University

United States Department of Agriculture

Institut National Polytechnique de Toulouse

Unité de Recherche Œnologie

Université de Bordeaux

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Institut National de la Recherche Agronomique

Centre National de la Recherche Scientifique

École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires

Osmaniye Korkut Ata University

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Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs Moro and Sanguinello Osbeck grown in Turkey

Food Chemistry (2008)

Haşim Kelebek Ahmet Canbaş Serkan Selli

Citrus × sinensis

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Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape

Journal of the Institute of Brewing (2002)

Canan Nurgel Hüseyin Erten Ahmet Canbaş Turgut Cabaroğlu Serkan Selli

The effect of indigenous and commercial S. cerevisiae yeasts on fermentation and flavour compounds of wines was examined in pasteurised grape juice. The flavour compounds were analysed and identified by GC-FID and GC-MS, respectively and in general, the amounts of these volatiles were increased by the use of both indigenous and commercial yeasts. The levels of isoamyl alcohol, isoamyl acetate, ethyl octanoate and ethyl deconoate exceeded flavour thresholds. All grape juices were fermented to dryness. Selected yeasts produced higher ethanol concentrations compared to spontaneous fermentations.

Flavour

Isoamyl acetate

Isoamyl alcohol

Ethanol Fermentation

10.1002/j.2050-0416.2002.tb00126.x

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HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Microchemical Journal (2008)

Haşim Kelebek Serkan Selli Ahmet Canbaş Turgut Cabaroğlu

Orange juice

10.1016/j.microc.2008.10.008

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Citations (359)

Üzümden Elde Edilen Düşük Alkollü İçkilerde Şeker Miktarını Azaltma Yöntemleri

GIDA / THE JOURNAL OF FOOD (1994)

Ahmet Canbaş Hüseyin Erten Turgut Cabaroğlu

Bagci ulkelerin cogunda yas uzumun degerlendirilmesi bir sorun olmakta ve uzumun daha degisik ve yeni urunlere islenmesi konusunda calismalar yapilmaktadir. Bu urunler arasinda alkolu saraba gore daha dusuk olan, meyve tadi ve aromasi belirgin ve bazilari karbondioksit iceren ickiler de yer almaktadir. Bu tur alkollu ve gazla ickiler genel olarak ilgi gormekte, ancak seker iceriklerinin yuksek olmasi bazi tuketicilerce olumsuz karsilanmaktadir. Bu nedenle, bu tur ickilerin uretiminde seker miktarinin azaltilmasi onemli bir islem olarak ortaya cikmaktadir. Bu tur ickilere islenecek uzum sirasinin, dogal bilesimini degistirmeden, seker miktarini azaltmak amaciyla cesitli arastirmalar yapilmis ve bu arastirmalar sonunda bazi yontemler ortaya atilmistir. Bu calismada, siradaki seker miktarini azaltmak amaciyla onerilen ve biyolojik ve fiziksel islemleri temel alan bazi yontemler ele alinmistir.

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Influence of yeast strain, immobilisation and ageing time on the changes of free amino acids and amino acids in peptides in bottle‐fermented sparkling wines obtained from Vitis vinifera cv. Emir

International Journal of Food Science & Technology (2011)

Adnan Bozdoğan Ahmet Canbaş

Summary This paper reports the influence of yeast strain, immobilisation and ageing time on the free amino acids and amino acids in peptides of sparkling wine made by the traditional method from the Emir grape variety over a period of 365 days in vintages 2004 and 2005. Four sparkling wines were obtained from the same base wine using yeast strains (both immobilised and free Saccharomyces bayanus and Saccharomyces oviformis ). The analysis of variance and cluster revealed that there were significant differences between free amino acids and amino acids in peptides due to ageing time. However, the yeast strain affected most of the free amino acids and amino acids in peptides in only the 2004 vintage. The total amount of free amino acids was higher in the wine made with the S. oviformis compared to S. bayanus . Furthermore, there were no significant differences between the use of immobilised and free yeast in cases of free amino acids and amino acids in peptides.

Vintage

Free amino nitrogen

Strain (injury)

10.1111/j.1365-2621.2011.02550.x

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Citations (22)

CHEMICAL and SENSORY PROPERTIES of VINEGAR FROM DIMRIT GRAPE by SUBMERGED and SURFACE METHOD

GIDA / THE JOURNAL OF FOOD (2015)

Emel Ünal Turhan Ahmet Canbaş

Grape seed

10.15237/gida.gd15043

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Bira, Şarap ve Yüksek Alkollü İçkilerin Üretiminde Mikroorganizmalar

GIDA / THE JOURNAL OF FOOD (1986)

Ahmet Canbaş

Cok eski bir tarihe sahip olan bira, sarap ve yuksek alkollu ickilere bira, meyvelerden elde edilenlere ise sarap adi verilir. Yuksek alkollu ickiler ise hammadde, isleme teknigi ve yorelere gore degisik adlar alirlar. Alkollu ickilerin uretiminde temel olay etil alkol fermantasyonudur. Etil alkol fermantasyonu biracilikta saf maya ile, sarapcilikta ise genellikle spontan olarak yurutulur. Fermantasyonda en etkin rolu oynayan maya Saccharomyces ellipsoideus’dir. Ancak, bunun yaninda fermantasyona katkida bulunan diger mayalar oldugu gibi, bozulmalara neden olan cesitli mayalar da vardir. Alkollu ickilerin uretiminde rol oynayan diger mikroorganizmalar laktik asit bakterileri, asetik asit bakterileri ve Botyrtis, Aspergillus, Rhizopus ve Mucor cinsi bazi kuf mantarlaridir. Laktik asit bakterileri bazen olumlu ve bazen de olumsuz degismelere neden olurken, asetik asit bakterileri cogunlukla bozulma etmenleridir.

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Kabuk Maserasyonunun Bornova Misketinden Elde Edilen Şıradaki Aroma Maddeleri Üzerine Etkisi

DOAJ (DOAJ: Directory of Open Access Journals) (2015)

Turgut Cabaroğlu Serkan Selli Hüseyin Erten Ahmet Canbaş

Bu calismada kabuk maserasyonu suresinin (0, 6, 12 saat 15 °C 'de) Bornova misketi uzumunden elde edilen siralarin aroma maddeleri bilesimi uzerine etkisi arastirilmistir. Siralardan aroma maddeleri ekstraksiyonu sivi-sivi ekstraksiyon yontemiyle diklorometan cozgeni (CH2Cl2) kullanilarak gerceklestirilmistir. Aroma maddelerinin analizleri gaz kromatografisinde gerceklestirilmis ve bu maddelerin tanisinda gaz kromatografisi-kutle spektrometresi kullanilmistir. Siralarda 13 adet terpen bilesigi. 4 adet 6 karbonlu bilesik. 4 adet yuksek alkol, 2 adet ester ve 8 adet ucucu asit olmak uzere toplam 31 adet aroma maddesi saptanmistir Maserasyon suresine bagli olarak siralarin aroma maddeleri, toplam fenol bilesikleri indisi, esmerlesme indisi, toplam azot ve pH degerlerinin daha yuksek. buna karsin toplam asit miktarinin daha dusuk oldugu belirlenmistir.

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Caractères analytiques de quelques vins rouges turcs

OENO One (1985)

Ahmet Canbaş

Après une présentation des régions viticoles de la Turquie et des différents cépages cultivés, les analyses de 29 vins commerciaux provenant de trois zones de production sont discutées. Les résultats montrent que ces vins sont caractérisés par de nombreux défauts technologiques, en particulier des oxydations et des altérations bactériennes, favorisées par une température élevée de conservation et une mauvaise utilisation de l'anhydride sulfureux.+++After a presentation of the viticultural districts of Turkey and the different vines which are cultivated, the analysis of 29 wines originating from three areas are discussed. The results show that those wines present many technological defects in particular oxydation and an incorrect usage of sulphur dioxide.

10.20870/oeno-one.1985.19.1.1311

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Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment

Food Chemistry (2005)

Serkan Selli Ahmet Canbaş Turgut Cabaroğlu Hüseyin Erten Ziya Günata

Ethyl hexanoate

Isoamyl acetate

Dichloromethane

10.1016/j.foodchem.2004.11.019

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Citations (129)