Descriptive analysis of red wines from different grape cultivars in turkey
Articles > Article · 2007
Authors: Hatice KALKAN YILDIRIM, Yeşim ELMACI, Gülden OVA, Tomris ALTUG, Ufuk YÜCEL
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, Journal Indexed in SCI Expanded, International, 2007, vol 10, pp 93-102
DOI: 10.1080/10942910600755128
Summary
A total of 15 red wines produced from 8 grape varieties were evaluated and profiled by quantitative descriptive analysis. The results of wine aroma characteristics demonstrated the following major descriptors for each wine type: grape juice, flowery (Cinsaut), flowery, dust (Calkarasi), raisin, wet wood (Bogazkere), raisin, caramel (Cabernet sauvignon), raisin, dust (Gamay), cornel cherry, pineapple (Syrah), caramel, grape juice (Kalecik karasi), and medicinal, caramel (Karasakiz). Flavor profile of red wines revealed specific flavor descriptors for each wine type, namely: sour cherry, medicinal, grape juice (Cinsaut), medicinal, hot wood, grape juice (Calkarasi), raisin, cornel cherry, dry apricot (Bogazkere), raisin, medicinal, plum (Cabernet sauvignon), sour cherry, tobacco, raisin (Gamay), cornel cherry, grass, pineapple (Syrah), sour cherry, green, wood (Kalecik karasi), and sour cherry, medicinal (Karasakiz).