Effect of Lactobacillus plantarum AK4-11 and Different Grape Varieties on the Properties of Hardaliye


BAŞYİĞİT KILIÇ G., Agdas K., KARAHAN ÇAKMAKÇI A. G. , ÇAKMAKÇI M. L.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, vol.22, no.4, pp.512-521, 2016 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 4
  • Publication Date: 2016
  • Title of Journal : JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI
  • Page Numbers: pp.512-521

Abstract

This article reports the effects of using Lactobacillus plantarum AK4-11 and different grape varieties on some properties of hardaliye. The results showed that grape variety did not have any effect on pH during fermentation period, but using red grapes resulted in higher pH 4.10 in hardaliye after 90 day storage. On the other hand using white grape resulted in higher brix values ranged from 12.90 to 14.00 at the end of the 14th day of fermentation. The colour results indicated that CI and redness values were higher (2.01-2.90 and 41.84-44.50, respectively) and yellowness values were lower (41.71-43.15) in hardaliye samples produced with red grapes. Using red grapes also increased the amount of phenolic compounds in hardaliye samples. Results of this study indicated that using L. plantarum AK4-11 and different grape varieties in hardaliye manufacture affected some quality parameters of hardaliye.