terclim by ICS banner
IVES 9 IVES Conference Series 9 THE EFFECT OF DIFFERENT TERROIRS ON AROMA COMPOUNDS OF ‘KALECIK KARASI’ WINES

THE EFFECT OF DIFFERENT TERROIRS ON AROMA COMPOUNDS OF ‘KALECIK KARASI’ WINES

Abstract

Kalecik Karası is a domestic grape variety of Turkey, originating from Kalecik district, 80 km from Ankara. Although there is no definite evidence, it is known that it was used in wine production by many civilizations that lived in the Anatolian region, especially the Hittites. Compared to other black wine grapes, it stands out with its low tannin content, rich fruity aroma and complex structure. In good vintages, red fruits such as strawberries, cherries and raspberries stand out in the aroma profile. Although its structure is elegant, it has the potential to age and develop similar to the ‘Pinot Noir’ wine of the Burgundy region. This offers a complex aroma structure including red flowers, earth and ripe fruits.

The concept of terroir, which explains that the characteristic features of the wine are due to the limited geographical region where the vine is grown and the wine production techniques, plays an important role on the aroma of the wine. Terruar becomes a complex concept with the effect of agricultural practices and production techniques as well as the effects of grape variety, climate and soil. Therefore, there is not much information and clarity about the aromatic effect of terroir in Kalecik Karası wines. This study aimed to investigate the effect of terroir on aroma differentiation in Kalecik Karası wines.

The study was carried out on the wines of the Kalecik Karası grapes grown in three different regions of the 2021 vintage, each of which has different growing conditions, different climate and soil structure. The aroma compounds of the samples taken from the wines produced in Ankara, Cappadocia, Denizli-Çal regions with different climate and soil structures were analyzed as duplicate (n=2) in SPME (Solid Phase Micro Extraction) technique in GC-MS. In addition, the wines were evaluated by sensory analysis.

It was determined that the total amount of aroma compounds of Kalecik Karası wine samples taken from Denizli region was higher than the samples taken from Ankara and Nevşehir regions. In addition, in the sensory analysis, it was revealed that the Kalecik Karası wines grown in the Ankara region have red fruit, flower and cotton candy odors, while the ripe fruit and spice notes are dominant in the wines from the Denizli region. As a result, it has been determined that terroir plays a key role on the aromas of ‘Kalecik Karası’ wines.

 

1. Cornelis Van Leeuwen & Gerard Seguin (2006) The concept of terroir in viticulture, Journal of Wine Research, 17:1, 1-10, DOI: 10.1080/09571260600633135
2. Panighel, Annarita, and Riccardo Flamini. (2014). Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds” Molecules 19, no. 12: 21291-21309. https://doi.org/10.3390/molecules191221291
3. Hatice K. Yıldırım, Yeşim Elmacı, Gülden Ova, Tomris Altuğ, Ufuk Yücel (2007) Descriptive Analysis of Red Wines From Different Grape Cultivars in Turkey, International Journal of Food Properties, 10:1, 93-102, DOI: 10.1080/10942910600755128
4. Darıcı, M., & Cabaroglu, T. (2022). Chemical and sensory characterization of Kalecik Karası wines produced from two diffe-rent regions in Turkey using chemometrics. Journal of Food Processing and Preservation, 46, e16278. https://doi.org/10.1111/jfpp.16278
5. S. Selli, T. Cabaroglu, A. Canbas, H. Erten, C. Nurgel, J.P. Lepoutre, Z. Gunata. (2009). Volatile composition of red wine from cv. Kalecik Karas grown in central Anatolia, Food Chemistry, 85(2), 207-213, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2003.06.008.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Elif Çapar¹, Ozan Halisçelik², Rahmi Ertan Anlı³

1. Elif Çapar, Ankara Üniversitesi Gıda Mühendisliği, Ankara, Türkiye
2. Ozan Halisçelik, Ankara Üniversitesi Gıda Mühendisliği, Ankara, Türkiye
3. Rahmi Ertan Anlı, Ankara Üniversitesi Gıda Mühendisliği, Ankara, Türkiye

Contact the author*

Keywords

Aromatic compounds, Kalecik Karası, Terroir, SPME GC-MS

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

Read More

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Read More