摘要：In this study, under the frame of the research, the value of “Othello” grape for producing wine; those of two different yeasts, “Narince-3” that were obtained from A.U.Z.F (Food Engineering Dep.) stocks- and “ S. cerevisiae (SIHA WET-136) –which brought from Germany in the form of dry, active pure yeast- has been examined by means of their affect to the quality of the wine. In order to get the results, the grape juices that were obtained in 1993, 1994 and 1995 from “Othello” variety grafted on the grapevine, 41 B.M.G., that belongs to the research vineyards of the Department of Horticulture, Faculty of Agriculture in Ankara, has been inoculated by the two different yeasts mentioned above. According to the general examination of the analyse results, it has been ascertained that the variety of “Othello” in Ankara conditions is weak by means of extract, but it’s well balanced by means of acid and alcohol, it is also suitable for producing quality young wines with its aromatic and grace building. It’s also determined that, the quality of the yeast “Narince-3” that has been used in the research is not under the quality of dry, active, pure yeast “ S. cerevisiae (SIHA-WET-136)” known for the superior specialities, by means of its supplement to the sensorial character of the wine and fermentative specialities.
