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…

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More