A study on the production of blackberry wine

ABSTRACTMSc. THESISA STUDY ON THE PRODUCTION OF BLACKBERRY WINEAslı TOGAYDEPARTMENT OF FOOD ENGINEERINGINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor : Assoc. Prof. Dr. Turgut CABAROĞLUYear : 2005, Pages : 46Jury : Assoc. Prof. Dr. Turgut CABAROĞLUProf. Dr. Ahmet CANBAŞProf. Dr. Nurgül TÜREMİŞIn this study, the suitability of ?Chester Thornless? and ?Jumbo? blackberrycultivars for the production of quality wine and the effect of pasteurizing-HTST-juice treatment on wine quality were investigated.Ripe blackberries were crashed and the mash was divided into two parts. Firstpart added pectolitic enzyme (50 mg/l) was taken as a control. Second part was high-temperature short-time pasteurized (85 oC, 1 min) and pectolitic enzyme was added.Both part was macerated 12 hours. After maceration, both parts was pressed andobtained blackberry juices was adjusted with sugar and water. Yeast was added andthen left for alcoholic fermentation. After fermentation was completed, samples werestored at 15oC for six months. After adding 3.5% sugar to wines, they were filteredand bottled. In the wines alcohol levels varied between 13.5 % (h/h) and 14 % (h/h),the amounts of acid as a citric acid between 6.8 g/l and 7.1 g/l, total phenoliccompounds between 1.7 g/l and 2.2 g/l, anthocyanin between 41.8 mg/l and 104.6mg/l. According to the results of chemical and sensory analysis, ?Chester Thornless?was more suitable cultivar than ?jumbo? and the pasteurized juice was the besttreatment for quality wine production. Wine produced from pasteurized ?ChesterThornless? was the most preferred sample. As a result, HTST-pasteurizing incombination with depectinizing produced the quality blackberry wine with the bestcolor and appearance.Key Words : Blackberry wine, Chester Thornless, Jumbo, Phenolic compounds.