Physiological traits of Saccharomyces cerevisiae strains isolated from traditional wines in Turkey

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Tezin Türü: Yüksek Lisans

Tezin Yürütüldüğü Kurum: Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye

Tezin Onay Tarihi: 2017

Öğrenci: ÇAĞRI ÇAVDAROĞLU

Danışman: GÜZİN CANDAN GÜLTEKİN

Özet:

Saccharomyces cerevisiae is the yeast species that is the most important among enological microorganisms. The main characteristic properties that differ Saccharomyces from other yeasts are high ethanol and sulfur dioxide tolerance. In this study, Emir and Kalecik Karası grape varieties, harvested in vintage were used in traditional wine production. 37 strains were isolated from washing water of grapes, grape juice and samples taken during wine production. Selected Saccharomyces cerevisiae strains were identified by sequence comparison of PCR amplified sequence analysis of the 5.8S internal transcribed spacer (ITS) ribosomal DNA (rDNA) region and carbohydrate fermentation test. Finally isolates were characterized by RAPD-PCR method. The 3 of selected isolates were identified as Saccharomyces cerevisiae. Characterized strains were used as starter cultures while wine making. Aromatic compounds of produced wines were analyzed by GC-MS.