Chemical and sensory characterisation of the aroma of Calkarasi rose wine

DARICI M., CABAROĞLU T., Ferreira V., Lopez R.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, cilt.20, sa.3, ss.340-346, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 3
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/ajgw.12095
  • Dergi Adı: AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.340-346
  • Anahtar Kelimeler: aroma, flavour, GC-O, OAV, rose wine, sensory analysis, SOLID-PHASE EXTRACTION, VOLATILE COMPOUNDS, GAS-CHROMATOGRAPHY, RED WINES, QUANTITATIVE-DETERMINATION, POLYFUNCTIONAL MERCAPTANS, SACCHAROMYCES-CEREVISIAE, ODORANTS, IMPACT, IDENTIFICATION
  • Çukurova Üniversitesi Adresli: Evet

Özet

Background and AimsRose wines play an important role in the Turkish wine industry, and among them, rose wines made with the grape cultivar Calkaras are the most appreciated. The aim of this work was to characterise, for the first time, the aroma of Calkaras rose wine.

Background and Aims: Rosé wines play an important role in the Turkish wine industry, and among them, rosé
wines made with the grape cultivar Çalkarası are the most appreciated. The aim of this work was to characterise, for
the first time, the aroma of Çalkarası rosé wine.
Methods and Results: The aroma of a Çalkarası rosé wine from Turkey has been studied by sensory analysis, gas
chromatography-olfactometry (GC-O) and four quantitative methods for the chemical analysis of volatile compounds.
The aroma of the wine was dominated by fresh fruit, floral and red fruit notes. An extract obtained by a
dynamic headspace technique was subjected to GC-O. The strategy allowed the odorants in the Çalkarası rosé wine
to be identified and quantified. The aroma showed a complex profile with 28 compounds determined above their
odour threshold.
Conclusions: The results correlated well with previous studies of the aroma of rosé wines. Fruity ethyl esters,
β-damascenone, furaneol, fatty acids and a small amount of 3-mercapto-1-hexanol and 3-mercaptohexyl acetate all
contribute to the aroma, but Çalkarası rosé wine has high level of isoamyl and 2-phenylethyl acetates, which
therefore appear to be responsible for its distinctive flowery aroma.
Significance of the Study: This work confirms a common base of aroma compounds for rosé wines but also
highlights important differences in Çalkarası wine.