A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey

Yabaci Karaoglan S., Cabaroğlu T.

FOOD SCIENCE AND TECHNOLOGY, vol.40, no.4, pp.844-853, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 40 Issue: 4
  • Publication Date: 2020
  • Doi Number: 10.1590/fst.21819
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.844-853
  • Keywords: Muscat of Bornova, muscat wine, phenolics, terroir, volatiles, AROMA COMPONENTS, GRAPES, ODORANTS, QUALITY, IMPACT
  • Çukurova University Affiliated: Yes

Abstract

This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (Izmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with MS, respectively. The Menderes terroir has higher amounts of terpene and C6 compounds which are varietal aroma compounds. The total phenolic content in the Menderes terroir is higher than in the Kemaliye terroir. Trans-caftaric acid was the most abundant phenolic compound According to the statistical results, most of the compounds were affected by both vintage and terroir; however, the effect of vintage seems to be more significant.