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

Basit Öğe Kaydı
dc.authoridYilmaztekin, Murat/0000-0002-5667-9169
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidYilmaztekin, Murat/N-9692-2013
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorYilmaztekin, Murat
dc.contributor.authorKocabey, Nimet
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:40:07Z
dc.date.available2024-08-04T20:40:07Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstractSkin 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.en_US
dc.description.sponsorshipScientific and Technological Research Council (TUBITAK) of Turkey [110 O 774]; Inonu Univ. Scientific Research Center [2010/111]en_US
dc.description.sponsorshipThis research was financed by grants from the Scientific and Technological Research Council (TUBITAK) of Turkey (project number 110 O 774) and Inonu Univ. Scientific Research Center (project number 2010/111).en_US
dc.identifier.doi10.1111/1750-3841.12767
dc.identifier.endpageC563en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue3en_US
dc.identifier.pmid25677953en_US
dc.identifier.scopus2-s2.0-84924864684en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageC556en_US
dc.identifier.urihttps://doi.org/10.1111/1750-3841.12767
dc.identifier.urihttps://hdl.handle.net/11616/96708
dc.identifier.volume80en_US
dc.identifier.wosWOS:000353064400010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfree and bound aroma compoundsen_US
dc.subjectgas chromatography-mass spectrometryen_US
dc.subjectKaraoglan wineen_US
dc.subjectmaceration timeen_US
dc.titleEffect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoglan (Vitis vinifera L.) Grapes Grown in Arapgir, Turkeyen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu