Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Ahmet Canbaş"'
Publikováno v:
OENO One, Vol 37, Iss 3, Pp 155-161 (2003)
This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karasi wines. Kalecik karasi grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts p
Externí odkaz:
https://doaj.org/article/b6868df187944ec7a054adb96ee57900
Publikováno v:
OENO One, Vol 36, Iss 4, Pp 213-219 (2002)
Free and glycosidically bound aroma compounds of Emir grape juice obtained with or without skincontact were investigated. The aroma compounds were isolated by adsorbtion on Amberlite XAD-2 resin and analysed by gas chromatography-mass spectrometry (G
Externí odkaz:
https://doaj.org/article/0942d657a9254391bebbcf3f77dab5fb
Autor:
Ahmet Canbas
Publikováno v:
OENO One, Vol 19, Iss 1, Pp 53-61 (1985)
Après une présentation des régions viticoles de la Turquie et des différents cépages cultivés, les analyses de 29 vins commerciaux provenant de trois zones de production sont discutées. Les résultats montrent que ces vins sont caractérisés
Externí odkaz:
https://doaj.org/article/e016174b371e440786135b7847570afa
Publikováno v:
Journal of Agricultural Sciences, Vol 09, Iss 01, Pp 83-89 (2003)
Bu çal ışmada Emir ve Kalecik karas ı üzümlerinin fermantasyonu s ı ras ı nda izole edilen baz ı Saccharomyces cerevisiae mayalar ı n ı n, fermantasyon h ı z ı , etil alkol olu şturma, uçucu asit olu şturma, yüksek şeker miktarı na
Externí odkaz:
https://doaj.org/article/74a08755077a47218fa6d03b98e6d630
Autor:
Ahmet Canbaş, Adnan Bozdogan
Publikováno v:
Scopus-Elsevier
In this study, the influence of yeast strain, immobilisation, and ageing time with yeast were examined in relation to the amount of free amino acids and amino acids in the peptides of wines. Free and immobilised Saccharomyces bayanus and Saccharomyce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54a76a8d9c58340e10fa5cb28f9acb3d
https://doi.org/10.21548/33-2-1124
https://doi.org/10.21548/33-2-1124
Autor:
Ahmet Canbaş, Adnan Bozdogan
Publikováno v:
International Journal of Food Science & Technology. 46:1113-1121
Summary This paper reports the influence of yeast strain, immobilisation and ageing time on the free amino acids and amino acids in peptides of sparkling wine made by the traditional method from the Emir grape variety over a period of 365 days in vin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c231c5fd06302d3e0af95620bc8cca27
https://doi.org/10.1111/j.1365-2621.2011.02550.x
https://doi.org/10.1111/j.1365-2621.2011.02550.x
Publikováno v:
Analytical Letters
Analytical Letters, Taylor & Francis, 2011, 44 (6), pp.991-1008. ⟨10.1080/00032719.2010.506937⟩
Analytical Letters, Taylor & Francis, 2011, 44 (6), pp.991-1008. ⟨10.1080/00032719.2010.506937⟩
Phenolic composition of wines from Kalecik karasi, a native grape variety grown in Turkey, and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b09c81798f854f9678e0587466cc669e
https://doi.org/10.1080/00032719.2010.506937
https://doi.org/10.1080/00032719.2010.506937
Publikováno v:
Journal of Food Processing and Preservation. 33:296-311
Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik kara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::728e6fc4b40754305b701aad3a3ccafd
https://doi.org/10.1111/j.1745-4549.2008.00245.x
https://doi.org/10.1111/j.1745-4549.2008.00245.x
Publikováno v:
Microchemical Journal. 91:187-192
Organic acids, sugars, phenolic compositions and antioxidant capacities of orange juice and orange wine obtained from the cv. Kozan of Turkey were determined. High-performance liquid chromatographic methods were used to identify and quantify of these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a66b301a5e00bd770988d971b8ede5b
https://doi.org/10.1016/j.microc.2008.10.008
https://doi.org/10.1016/j.microc.2008.10.008
Publikováno v:
Food Chemistry. 107:1710-1716
The phenolic compounds and antioxidant capacities of orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) were determined. A high-performance liquid chromatographic method coupled with diode-array detection was used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15ac02b2a55eec36a4a1a89ee10a287c
https://doi.org/10.1016/j.foodchem.2007.10.004
https://doi.org/10.1016/j.foodchem.2007.10.004