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Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
J Food Sci. 2015 Mar; 80(3):C556-63.JF

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. Karaoğlan, 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 Karaoğlan 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. Karaoğlan. 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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Yilmaztekin M
Dept. of Food Engineering, Faculty of Engineering, Inonu Univ, 44280, Malatya, Turkey.
Kocabey N
No affiliation info available
Hayaloglu AA
No affiliation info available

MeSH

FruitGas Chromatography-Mass SpectrometryHumansOdorantsTurkeyVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25677953

Citation

Yilmaztekin, Murat, et al. "Effect of Maceration Time On Free and Bound Volatiles of Red Wines From Cv. Karaoğlan (Vitis Vinifera L.) Grapes Grown in Arapgir, Turkey." Journal of Food Science, vol. 80, no. 3, 2015, pp. C556-63.
Yilmaztekin M, Kocabey N, Hayaloglu AA. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey. J Food Sci. 2015;80(3):C556-63.
Yilmaztekin, M., Kocabey, N., & Hayaloglu, A. A. (2015). Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey. Journal of Food Science, 80(3), C556-63. https://doi.org/10.1111/1750-3841.12767
Yilmaztekin M, Kocabey N, Hayaloglu AA. Effect of Maceration Time On Free and Bound Volatiles of Red Wines From Cv. Karaoğlan (Vitis Vinifera L.) Grapes Grown in Arapgir, Turkey. J Food Sci. 2015;80(3):C556-63. PubMed PMID: 25677953.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey. AU - Yilmaztekin,Murat, AU - Kocabey,Nimet, AU - Hayaloglu,Ali Adnan, Y1 - 2015/02/09/ PY - 2014/08/28/received PY - 2014/12/03/accepted PY - 2015/2/14/entrez PY - 2015/2/14/pubmed PY - 2015/9/18/medline KW - Karaoğlan wine KW - free and bound aroma compounds KW - gas chromatography-mass spectrometry KW - maceration time SP - C556 EP - 63 JF - Journal of food science JO - J Food Sci VL - 80 IS - 3 N2 - 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. Karaoğlan, 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 Karaoğlan 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. Karaoğlan. 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/25677953/Effect_of_maceration_time_on_free_and_bound_volatiles_of_red_wines_from_cv__Karao��lan__Vitis_vinifera_L___grapes_grown_in_Arapgir_Turkey_ DB - PRIME DP - Unbound Medicine ER -