摘要：In this study the suitability of Emir, Dimrit, Öküzgözü, Boğazkere and Tarsus Beyazı grape varieties for the production of carbonated grape juice was investigated. The soluble dry matter/acid ratio was used as a variant at ratios of 20, 25 and 30. In order to obtain the pressure of 2 kg/cm2, carbon dioxide was added to the juices, and then, they were pasteurized. The juices of Tarsus Beyazı and Dimrit varieties of the samples were determined by chemical and sensory analyses. The results showed that the carbonated grape juices obtained from Emir, Öküzgözü and Boğazkere varieties were at normal composition and quality, and that Tarsus Beyazı variety could be used in the production of carbonated grape juices by mixing it with Emir variety. The carbonated grape juice with low soluble dry matter/acid ratios were highly preferred.
