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Abstract
Phenolic composition of wines from Kalecik karasi, a native grape variety grown in Turkey, and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compound analysis. Fourteen anthocyanins, six flavanols, twelve phenolic acids, and six flavonols were identified and quantified. It was observed that total phenolic content in wine from Ankara region was clearly higher than in wine from Nevsehir. Sensory analysis was also used to investigate the influences of the vineyard location. Based upon sensory analysis, the wines obtained from Ankara region had higher color, harmony, astringency aftertaste, astringency, flavor, and body character than wine from Nevsehir.
Acknowledgments
This research was supported by The Scientific and Technical Research Council of Turkey (Project no. TUBITAK-TOVAG-105O364) and Cukurova University Research Council (Project no. ZF-2005 D12).
Notes
Results are the means of three repetitions.
a As tartaric acid equivalent.
b As acetic acid equivalent.
R: Region, Y: Year, R × Y: Region and year interaction.
a–d Different superscripts in the same row indicate statistical differences at p < 0.05. Significances at which means differ as shown by analysis of variance.
*and **denote significance at p < 0.05 and p < 0.01, respectively, ns: not significant.
R: Region, Y: Year, R × Y: Region and year interaction.
a–d Different superscripts in the same row indicate statistical differences at p < 0.05. Significances at which means differ as shown by analysis of variance.
*and **denote significance at p < 0.05 and p < 0.01, respectively, ns: not significant.