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…

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More