A research on the bottle-fermented sparkling wines made from Emir and Dimrit grapes grown in Nevşehir-Ürgüp region

In this study, the suitability of Emir and Dimrit grapes grown widely in Nevşehir-Ürgüp Region for the production of bottle-fermented sparkling wine was evaluated. The effects of yeast strain (free and immobilized cells of Saccharomyces bayanus (S. bayanus) and Saccharomyces oviformis (S. oviformis)) and aging time of wine with yeasts were examined on the free amino acids, peptide profiles and sensory properties of sparkling wines.According to results obtained from the experiments, The major amino acids found in Emir base wine were Asparagine+Serine, Ethanolamine, Threonine ve GABA. Ethanolamine, Asparagine+Serine, GABA and Lysine were main amino acids in Dimrit base wine. Significant differences in the concentration of amino acids in peptide profile were observed and the concentration of amino acid in peptide profile in the wine obtained from Emir found higher than that of other wines. Significant differences in free amino acid were found among the yeast strains used and the concentration of free amino acids in sparkling wine obtained by S. oviformis was higher than that of S. bayanus. According to the Cluster and Principal Component analyses, the amounts of free amino acids and amino acids in peptide profile were grouped related to aging time on yeast and therefore significant differences were found among the aging times. According to sensory evaluation, it was found that the bottle-fermented sparkling wine obtained from Emir variety was the most preferred one and had the highest score than others. The lowest score were given to wines obtained from Dimrit variety. In addition, it was observed that wine obtained using S. oviformis yeast was preferred to other wines.