摘要：The white wine grape variety sultana were harvested from Turgutlu Akçapınar (E1, KI, YE1) and Menemen (E2, K2, YE2). Ecologically, semiecologically and conventionally grown crops were made wine in pilot winery of Ege University, Department of Food Engineering. Before fermentation, 30 ppm sulfur dioxide was added to the grape must extracted from ecological and semi ecological grapes, whereas 75 ppm sulfur dioxide was added to the must from conventional grapes. While it was used spontaneous yeast in ecological and semiecological wines, it was added industrial yeast strain in conventional wines.Tannin-gelatin has been applied to conventional wines for fining, but no ecological wines. Other steps of wine production were same in three types of methods. Alcohol yield of the wines which is produced with ecological grapes was higher than the other samples. Volatile acid values of ecological and semiecological wines were found higher than the values of conventional wines but non-significant. Because of adding fining agent, tannin values of conventional wines were lower than ecological and semi ecological wines. In accordance with the results of organoleptic analysis, Ecological wine having E2 code was the best. It was classified as aromatic wine (apple and flavor aroma).
