Changes Occuring at The End of Storage in Some Properties of Hardaliye Produced by Using Different Methods

Abstract

In this research, black grapes from types of Malatya region were used. Hardaliye occur of samples produced by applying traditional method, pasteurized and produced by applying traditional method, inoculated Lactobacillus plantarum as starter into the crushed grapes pasteurized and pasteurized and inoculated Lactobacillus plantarum as starter into the crushed grapes pasteurized. A week after completion of fermentation, some physicochemical, microbiological and sensory properties of the final product were analyzed. Samples were kept in cold weather (4oC) for a period of 1 year and again a year later were analyzed. As a result of analysis, changes in the physicochemical microbiological and sensory properties of samples were detected. Decrease in pH, brix, total phenolic, monomeric anthocyanins and the number of microorganizms; increase in acidity, flies acid and levels of invert sugar of samples was observed.