« Previous AbstractChanges in volatile compounds and some physicochemical properties of European cranberrybush (Viburnum opulus L.) during ripening through traditional fermentation    Next AbstractComparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms »

J Food Sci

Title:		"Effect of maceration time on free and bound volatiles of red wines from cv. Karaoglan (Vitis vinifera L.) grapes grown in Arapgir, Turkey"
Author(s):		Yilmaztekin M; Kocabey N; Hayaloglu AA;
Address:		"Dept. of Food Engineering, Faculty of Engineering, Inonu Univ, 44280, Malatya, Turkey"
Journal Title:		J Food Sci
Year:		2015
Volume:		20150209
Issue:		3
Page Number:		C556 - C563
DOI:		10.1111/1750-3841.12767
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
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. 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"
Keywords:		Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Humans Odorants/*analysis Turkey Vitis/*chemistry Volatile Organic Compounds/*analysis Wine/*analysis Karaoglan wine free and bound aroma compounds gas chromatography-mass spectrometry maceratio;
Notes:		"MedlineYilmaztekin, Murat Kocabey, Nimet Hayaloglu, Ali Adnan eng Research Support, Non-U.S. Gov't 2015/02/14 J Food Sci. 2015 Mar; 80(3):C556-63. doi: 10.1111/1750-3841.12767. Epub 2015 Feb 9"