GC/MS determination of volatile aromatic compounds of kalecik karasi must produced by cold maceration

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Güçer Y., Poyrazoğlu E. S., Artık N.

JOURNAL OF THE FACULTY OF ENGINEERING AND ARCHITECTURE OF GAZI UNIVERSITY, cilt.36, sa.3, ss.1532-1538, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 3
  • Basım Tarihi: 2021
  • Doi Numarası: 10.17341/gazimmfd.719047
  • Dergi Adı: JOURNAL OF THE FACULTY OF ENGINEERING AND ARCHITECTURE OF GAZI UNIVERSITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Art Source, Compendex, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.1532-1538
  • Anahtar Kelimeler: Kalecik Karasi, aroma, cold maceration, volatile compounds, color, WINE
  • Ankara Üniversitesi Adresli: Evet

Özet

Grape is a climbing plant that is from Vitaceae family and Vitis class and it is the oldest cultured fruit all over the world. The past of the grape goes to 3500 B.C. and homeland of grape is Anatolia. Grape is raw material at so many different food processes at Turkey. Some of them are, table grape, sun dry raisin, must, grape juice, grape molasses, etc. The added value of grapes can be increased by optimisation of different must processes such as being raw material for grape juice and other productions. Two of the most important consumers like criterias for must and so forth products are, bright red color and intensive aroma. In the case of must obtained with cold maceration from Kalecik Karasi vineyard, which has a strong aromatic structure and a particularly fruity aroma, a total of 30 volatile aromatic compounds, mainly 1-hexanol, benzeneethanol, benzeneacetaldehyde, limonene, trans-.beta.-Ionon-5,6-epoxide, 3-methyl-1-butanol, were determined.