Research on the Determination ofthe Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes

Gülbübü KURMANBEKOVA

Objective: The aim of this study is to examine how malolactic fermentation and classical fermentation affect the physicochemical and sensory properties of wines made from red and white grapes. Methods: In our research, we opted for Sauvignon blanc variety in white grapes and locally produced Kalecik karasi and French Merlot variety in red grapes all of which are recognised as important grape varieties both in our country and around the world. To preserve the natural aroma of the grape, start the fermentation rapidly and ensure formation of a balanced amount of glycerol, the use of Saccharomyce ...Daha fazlası