Enological properties of red wine produced from native Kosetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia

Arpa Zemzemoglu T. E., DARICI M., CABAROĞLU T.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.247, sa.8, ss.2087-2095, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 247 Sayı: 8
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1007/s00217-021-03774-2
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Sayfa Sayıları: ss.2087-2095
  • Anahtar Kelimeler: Kosetevek wine, Aroma compounds, Sensory profile, GC-MS, VOLATILE COMPOSITION, PHENOLIC-COMPOUNDS, AROMA, IDENTIFICATION, ANTHOCYANINS, FERMENTATION, CONSTITUENTS, IMPROVEMENT, EXTRACTION, BOGAZKERE
  • Çukurova Üniversitesi Adresli: Evet

Özet

The aim of this study was to determine the potential of red wine production from the Kosetevek grape variety (Vitis Vinifera L.) cultivated in Elazig province of Turkey and to define the characteristics of Kosetevek wines. To determine the grapes for wine production quality, the general composition, phenolic compounds, aroma compounds and sensory analysis of the wines were carried out. Aroma compounds were performed by solid-phase extraction (SPE) and then analyzed by gas chromatography (GC) along with gas chromatography/mass spectrometry (GC/MS). Results showed that the red wines obtained from Kosetevek grapes consisted of 50 aroma compounds for 2014 vintages and 49 aroma compounds for 2015 vintages. Esters were the main components contributing to the Kosetevek wine aroma along with ethyl hydrogen succinate and ethyl-4-hydroxy butanoate. The amount of total phenolic compounds, total anthocyanin, and the tannin in Kosetevek wines were found to be between 3705.45 and 3015.63 mg/L, 554.25-502.35 mg/L, and 4.5-3.95 g/L at 2014-2015 vintages, respectively. As to sensory evaluation, Kosetevek wines were characterized as a deep purple color, middle to high body, and rich in red fruit (cherries, plums), and dried fruit odors. This study has provided enological properties and aroma characterization of Kosetevek wines. The results of the study showed that Kosetevek wines could be considered as an alternative to other wines obtained from native grape varieties of the region.