Výsledky vyhledávání - "Ahmet Canbas"

Akademický článek

Emir ve Kalecik Karası Üzümlerinden Fermantasyon Sırasında izole Edilen Bazı Mayaların Teknolojik Özellikleri

Autor: Canan Nurgel, Hüseyin Erten, Ahmet Canbaş, Turgut Cabaroğlu, Serkan Selli

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

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Akademický článek

Fermentative aroma in wines from Vitis vinifera cv. Kalecik karasi in relation with inoculation with selected dry yeasts

Autor: Canan Nurgel, Hüseyin Erten, Ahmet Canbas, Turgut Cabaroglu, Serkan Selli

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

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Akademický článek

Aroma compounds of Vitis vinifera L. cv. Emir grown in central Anatolia

Autor: Turgut Cabaroglu, Ahmet Canbas, Ziya Günata

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

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Akademický článek

Caractères analytiques de quelques vins rouges turcs

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

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