Yilmaztekin Murat, Kocabey Nimet, Hayaloglu Ali Adnan
Dept. of Food Engineering, Faculty of Engineering, Inonu Univ, 44280, Malatya, Turkey.
J Food Sci. 2015 Mar;80(3):C556-63. doi: 10.1111/1750-3841.12767. Epub 2015 Feb 9.
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. Karaoğlan, 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 Karaoğlan 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. Karaoğlan. 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.
皮渣浸渍是一项影响红葡萄酒感官特性和香气的重要酿酒技术。本研究旨在调查由卡拉奥格兰（Karaoğlan）葡萄品种酿造的红葡萄酒的香气特征，以及浸渍时间（5、10和15天）对游离和结合香气化合物及感官特性的影响。采用了5天、10天和15天的三种浸渍时间。使用气相色谱-质谱联用仪（GC-MS）分析了卡拉奥格兰葡萄酒中的游离和糖苷结合香气化合物，并评估了不同浸渍时间对香气成分的影响。结果表明，延长浸渍时间在定性和定量方面均显著影响葡萄酒的香气成分。最终葡萄酒中共鉴定出59种游离香气化合物和22种结合香气化合物。浸渍5天达到游离香气含量的最大值，而浸渍15天产生的糖苷结合香气化合物含量最高。从感官角度来看，与浸渍5天和15天的葡萄酒相比，浸渍10天酿造的葡萄酒获得了最佳的品评分数。这是第一项关于由卡拉奥格兰葡萄品种酿造的红葡萄酒香气化合物组成的研究。得出的结论是，就结合和游离香气化合物而言，该品种酿造出了优质葡萄酒。这些影响葡萄酒化学性质的酿造实践信息对葡萄种植者和酿酒师很有用。
