Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

Basit Öğe Kaydı
dc.authoridAy, Mustafa / 0000-0002-1765-4858
dc.authoridKırca Toklucu, Ayşegül / 0000-0001-9293-9063
dc.authoridÇelebi Uzkuç, Nesrin Merve / 0000-0001-8822-7864
dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorÇelebi Uzkuç, Nesrin Merve
dc.contributor.authorŞişli, Burcu
dc.contributor.authorAy, Mustafa
dc.contributor.authorÖzmen Togay, Sine
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorBayhan, Aslı
dc.contributor.authorKırca Toklucu, Ayşegül
dc.date.accessioned2025-01-27T20:47:36Z
dc.date.available2025-01-27T20:47:36Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractt The purposes of the present study were to evaluate the volatile compounds and sensory characteristics of young red wines produced by spontaneous and inoculated fermentations of Karalahna (KL) and Cabernet Sauvignon (CS) grapes and to identify the yeasts responsible for spontaneous fermentation by molecular methods. A total of 28 volatile compounds in KL wines and 35 compounds in CS wines were identified and quantified by GC-MS. The concentration of higher alcohols and esters differed significantly among spontaneously fermented and inoculated wines. Spontaneous fermentation resulted in greater amount of higher alcohols in KL wines, while inoculated wines had greater amount of higher alcohols in CS wines. Spontaneously fermented KL and CS wines showed greater amounts of esters than inoculated wines. KL wines obtained by spontaneous fermentation had significantly higher scores than inoculated wines based on fruity and green aromas, body and overall impression. Spontaneously fermented CS wines were found significantly higher in fruity and floral aromas than inoculated wines.
dc.description.sponsorshipScientific and Technological Research Council of Turkey [114O431]
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (Grant#114O431). We would like to thank Vinero Vinery (Canakkale, Turkey) for their valuable support for winemaking process.
dc.identifier.doi10.1007/s00217-019-03395-w
dc.identifier.endpage92
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85075210020
dc.identifier.scopusqualityQ1
dc.identifier.startpage81
dc.identifier.urihttps://doi.org/10.1007/s00217-019-03395-w
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24979
dc.identifier.volume246
dc.identifier.wosWOS:000496212500002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectRed wine
dc.subjectSpontaneous fermentation
dc.subjectVolatile compounds
dc.subjectSensory profile
dc.subjectYeasts
dc.titleEffects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu