Akademik Veri Yönetim Sistemi
45. WORLD CONGRESS OF VINE AND WINE, Dijon, Fransa, 14 - 18 Ekim 2024, (Tam Metin Bildiri)
The Acıkara grape variety, a nearly forgotten native black variety in Anatolia/Turkey, has recently gained interest in its potential for producing high-quality wine from producers and consumers. The potential of producing high-quality red wine from the Acıkara grape variety (Vitis vinifera), which is cultivated on the Elmalı/Antalya in the highland (1100 m altitude) of western Mediterranean region, was investigated, and the suitability of the wine’s characteristics associated with high-quality red wine was determined. The study investigated the phenolic compounds, variety characteristics, and phenolic maturity of the Acıkara grapes. Additionally, the general composition, colour characteristics, phenolic compounds, and aroma profiles of Acıkara wines were assessed. The spectrophotometer and HPLC-DAD are used for evaluating the phenolic composition of grapes and wines. The GC-FID-MS is utilized to identify and quantify the aroma compounds in wines. A descriptive sensory analysis was carried out to evaluate the sensory characteristics. The grape was determined to have small-sized, round, and short-shaped fruit with a blue-black skin colour and colourless flesh. The total phenolic compound in the whole berry, skin, and seed was determined as 47.6 (A280), 1332 mg/100g, and 6554 mg/100g (dry weight), respectively. The grape skin has been found to have a total anthocyanin amount of 640.25 mg/100g (dry weight), while the seed was determined to have a total tannin amount of 52.96 mg/g (dry weight). A total of 15 anthocyanin compounds were identified in the grape skin, with a total amount of 13625.02 mg/kg (dry weight). The wine indicated a total phenolic content of 2212.33 mg/L and a total tannin content of 2.52 g/L. In Acıkara wine, a total of 15 anthocyanin compounds were identified and quantified as composing 1852.16 mg/L. The wine contained 7 major and 47 minor aroma compounds, corresponding to a total amount of 315.7 mg/L. Esters are primarily responsible for the characteristic aroma of Acıkara wine. Upon evaluating the sensory characteristics of the wine, it can be observed that it has a deep shade of red-violet colour, a medium plus body, and prominent odours of prunes, cherries, and spices