A study of (Sauvignon blanc, Merlot and Kalecik Karasi grape) to determinetion physiochemical and sensory characteristics, wines produced by malolactic fermentation method from

The aim of this study was to determine the effects of malolactic fermentation on the physiochemical and sensory characteristics of wine produced from three different sort of grapes. The grapes were cultivated at the same climatic, soil and cultural conditions in order to determine daily pick, ing time measures of their weights, oechsle and pH scales, worked wines. The maturing wines from Sauvignon Blanc, Merlot and Kalecik Karası, were left for fermentation with Saccharomyces cerevisiae and introduced to lactic acid bacteria (Oenocccus oeni) for secondary malolactic fermentation. The six different sorts of wine obtained by three parallel attempts after aging process of one year were analyzed further. Besides chemical and sensory analysis of wine samples were produced by two different fermentation methods, contents of organic acids analyzed, determined quantitatively by using high pressure liquid chromatography (HPLC-DAD) technique, and the results from this analysis were statistically evaluated with the software MP Statistics and Graphics Guide, Version 8 (SAS Institute Inc. 2008). The chemical data obtained by the work described above was generally in accordance with the old and current literature. It was found that there were significant differences between the classically and malolactically produced wine samples such as absolute weight, sugar content, sulphur dioxide and acidity (P≤0.05). It was also found that the lactic acid value of malolactic fermente ed wine was increased. The differences were noted by the malic and tartaric acid values between wine groups were occured significant (P≤0.05). The lactic acid fermentation of wine, has an important effect on the general sensory approval (P<0.01). As a conclusion; we can interprete that red grapes possess a better ability to adapt lactic acid fermentation media than white grapes. Keywords: Wine Fermentation, malolactic fermentation, Kalecik Karası, Merlot, Sauvignon Blanc.