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Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoglan (Vitis vinifera L.) Grapes Grown in Arapgir, Turkey

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dc.contributor.author Yılmaztekin, Murat
dc.contributor.author Kocabey, Nimet
dc.contributor.author Hayaloglu, Ali Adnan
dc.date.accessioned 2020-05-05T20:05:39Z
dc.date.available 2020-05-05T20:05:39Z
dc.date.issued 2015
dc.identifier.citation Yilmaztekin, M., Kocabey, N., Hayaloglu, A.A. Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoglan (Vitis vinifera L.) Grapes Grown in Arapgir, Turkey (2015). JOURNAL OF FOOD SCIENCE. tr_TR
dc.identifier.issn 0022-1147
dc.identifier.issn 1750-3841
dc.identifier.other DOI: 10.1111/1750-3841.12767
dc.identifier.uri http://localhost:8080/xmlui/handle/123456789/15449
dc.description JOURNAL OF FOOD SCIENCE Volume: 80 Issue: 3 Pages: C556-C563 tr_TR
dc.description.abstract Skin maceration is an essential winemaking technique that affects sensory properties and aroma of red wines. The aim of this study was to investigate aroma profiles of red wines made from cv. Karaoglan, a grape variety grown in Arapgir (Malatya, Turkey) and the effect of maceration time (5, 10, and 15 d) on free and bound aroma compounds and sensory properties. Three maceration times were applied in durations of 5, 10, and 15 d. Free and glycosidically bound aroma compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) in Karaoglan wines, and the effect of different maceration times on aroma composition were evaluated. Results indicate that extended maceration time significantly influenced the aroma composition of wines both qualitatively and quantitatively. A total of 59 free and 22 bound aroma compounds were identified in the final wines. The maximum of free aroma content was achieved with 5 d of maceration, while 15 d of maceration gave the highest amount of glycosidically bound aroma compounds. From sensorial point of view, the wine produced with 10 d of maceration had the best panel score compared to wines with 5 and 15 d of maceration. This is the first study referring to the composition of aroma compounds of red wines made from cv. Karaoglan. It was concluded that this cultivar resulted in a good quality wine in terms of bound and free aroma compounds. This information of vinification practices that influence the chemical properties of wine is useful for grape growers and winemakers. tr_TR
dc.description.sponsorship Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) - 110 O 774 Inonu University - 2010/111 tr_TR
dc.language.iso en tr_TR
dc.publisher WILEY tr_TR
dc.subject free and bound aroma compounds tr_TR
dc.subject gas chromatography-mass spectrometry tr_TR
dc.subject Karaoglan wine tr_TR
dc.subject maceration time tr_TR
dc.title Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoglan (Vitis vinifera L.) Grapes Grown in Arapgir, Turkey tr_TR
dc.type Article tr_TR


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