Merve DARICI, Kemal ŞEN, Adnan BOZDOĞAN, Turgut CABAROĞLU

Emir Üzümünden Geleneksel Yöntemle Üretilen Doğal Köpüren Şarabın Aroma Bileşiklerinin Belirlenmesi

Bu çalışma, emir üzümünden geleneksel yöntemle (şampanya yöntemi) üretilen doğal köpüren şarapların aroma bileşiklerini ve duyusal özelliklerini belirlemek amacıyla ele alınmıştır. Aroma bileşiklerinin miktarlarının belirlenmesi ve tanımlanması alev iyonlaşma dedektörlü gaz kromatografisi - kütle spektrometresi (GC-MS/FID) ile gerçekleştirilmiştir. Elde edilen sonuçlara göre; köpüren şarapta 21 adet ester, 19 adet yüksek alkol, 10 adet uçucu asit, 4 adet uçucu fenol, 4 adet keton, 4 adet lakton, 2 adet terpen, 1 adet uçucu kükürtlü bileşik ve 1 adet furan bileşiği olmak üzere toplamda 66 adet aroma bileşiği tanımlanmıştır. Toplam aroma konsantrasyonu 160,5 mg/L olarak hesaplanmıştır.Koku aktiflik değerlerine göre, Emir üzümünden elde edilen doğal köpüren şarabın aromasına en büyük katkıyı etil oktanoatın yaptığı, bu bileşiği sırasıyla, etil hekzanoat, etil dekanoat, 4-vinil guaiacol, etil bütanoat, 2-fenil etil asetat, izoamil asetat ve izoamil alkolün izlediği tespit edilmiştir. Öte yandan, köpüren şaraplar hem duyusal hem de köpürme özellikleri bakımından "iyi" olarak değerlendirilmiştir

Aroma Compounds in Sparkling Wine of Emir Grapes Produced by Traditional Method

In this study, aroma compounds of sparkling wine produced with traditional method (Champagne method) obtained from Emir grape and its sensory properties were investigated. Aroma compounds were quantified and identified by gas chromatography (GC)–flame ionisation detection and GC–mass spectrometry. According to results, a total of 66 aroma compounds were identified and quantified including 21 esters, 19 alcohols, 10 volatile acids, 4 volatile phenols, 4 ketones, 4 lactones, 2 terpens, 1 volatile sulfurs, and 1 furan. The total concentration of aroma compounds was 160.5 mg/L. According to odor activity values, the most important contributors to the aroma of a natural Sparkling wine was ethyl octanoate and followed by ethyl hexanoate, ethyl decanoate, 4-vinyl guaiacol, ethyl butanoate, 2-phenyl ethyl acetate, isoamyl acetate, isoamyl alcohol, respectively. On the other hand, sparkling wines were evaluated as “good” in terms of sensory and foaming properties

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