Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia

• Published in: European food research & technology 2021-08, Vol.247 (8), p.2087-2095
• Main Authors: Arpa Zemzemoglu, Tuba Eda, Darıcı, Merve, Cabaroglu, Turgut
• Format: Article
• Language: English
• Subjects: Agriculture; Analytical Chemistry; Anthocyanins; Aroma compounds; Biotechnology; Chemistry; Chemistry and Materials Science; Cherries; Chromatography; Esters; Food Science; Forestry; Fruits; Gas chromatography; Grapes; Mass spectrometry; Mass spectroscopy; Odors; Original Paper; Phenolic compounds; Phenols; Plums; Sensory evaluation; Solid phases; Vitaceae; Vitis vinifera; Wine; Wines
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-021-03774-2

The aim of this study was to determine the potential of red wine production from the Kösetevek grape variety ( Vitis Vinifera L .) cultivated in Elazig province of Turkey and to define the characteristics of Kösetevek wines. To determine the grapes for wine production quality, the general composition, phenolic compounds, aroma compounds and sensory analysis of the wines were carried out. Aroma compounds were performed by solid-phase extraction (SPE) and then analyzed by gas chromatography (GC) along with gas chromatography/mass spectrometry (GC/MS). Results showed that the red wines obtained from Kösetevek grapes consisted of 50 aroma compounds for 2014 vintages and 49 aroma compounds for 2015 vintages. Esters were the main components contributing to the Kösetevek wine aroma along with ethyl hydrogen succinate and ethyl–4–hydroxy butanoate. The amount of total phenolic compounds, total anthocyanin, and the tannin in Kösetevek wines were found to be between 3705.45 and 3015.63 mg/L, 554.25–502.35 mg/L, and 4.5–3.95 g/L at 2014–2015 vintages, respectively. As to sensory evaluation, Kösetevek wines were characterized as a deep purple color, middle to high body, and rich in red fruit (cherries, plums), and dried fruit odors. This study has provided enological properties and aroma characterization of Kösetevek wines. The results of the study showed that Kösetevek wines could be considered as an alternative to other wines obtained from native grape varieties of the region.