Research Information System
Thesis Type: Postgraduate
Institution Of The Thesis: Cukurova University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey
Approval Date: 2021
Thesis Language: Turkish
Student: DİCLE YILDIRIM
Supervisor: Turgut Cabaroğlu
Abstract:
In this study, the effects of the region on the composition, phenolic, aroma
compound and sensory properties of the Cabernet Sauvignon (CS) grapes from
Şarköy (Tekirdağ) and Urla (İzmir) province and the red wines obtained from them
were investigated. The phenolic compounds of the wines were determined by
spectrophotometric method and HPLC, aroma compounds by GC-MS / FID, and
the sensory properties by odor and flavor profile analysis. The region significantly
affected the composition of the CS grapes and the total acid, total phenolic
compounds and total anthocyanin level were found to be higher in the Şarköy
region compared to the Urla region. A total of 13 anthocyanin compounds were
determined in both regions. Anthocyanin levels were found higher in Şarköy region
than in Urla region. The alcohol and pH values of the wines were higher in Urla,
and the total acidity was higher in Şarköy. Colorless phenol compounds (fenolic
acids, flavan-3-ol, flavanon ve flavonol) were also higher in Şarköy region. 56
aroma compounds were identified in Şarköy wine and 58 in Urla wine, and their
amounts were determined as 429.80 mg / L and 519.57 mg / L, respectively.
According to sensory result, blueberry, cassis, violet and bell pepper were
determined in wine from both regions, and additionally these were perceived more
intensiveyly in Şarköy region. Wine from Urla region was found to be more
complex, bodied and permanent and it was preferred more.