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<p>To characterize wines produced from a specific grape variety, it is essential to determine the composition of volatile aroma compounds and their contribution to the wine’s overall aroma profile. In this study, effects of bottle ageing period on the volatile aroma profile of red wines obtained from 2020 harvest of Acıkara and Fersun grape varieties grown in vineyards in Elmalı/Antalya province (Türkiye) have been evaluated. According to the results of physicochemical analyses Acıkara wine, which has a higher phenolic, flavonoid and anthocyanin content than Fersun wine, showed higher free radical scavenging activity. The total amount of volatile aroma compounds was found to be 3138.24&#xa0;µg/L in Acıkara wine and 5701.90&#xa0;µg/L in Fersun wine. Following a 12-month period of bottle ageing, it was established that the total amount of volatile aroma components of the Acıkara and Fersun wines was 3197.39&#xa0;µg/L and 3260.40&#xa0;µg/L, respectively. While volatile acids, C6 alcohols and C13-norisoprenoid compounds exhibited an increase in both of Acıkara and Fersun wines, the level of esters had decreased.</p>

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The alteration in volatile aroma compounds of red wines obtained from Acıkara and Fersun during bottle storage; ancient grapes of the Western Mediterranean

  • 期刊论文

  • 发表日期：

    2025年9月30日

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  • Aslı Arslan Kulcan,
  • Özlem Sucu Şen

摘要

To characterize wines produced from a specific grape variety, it is essential to determine the composition of volatile aroma compounds and their contribution to the wine’s overall aroma profile. In this study, effects of bottle ageing period on the volatile aroma profile of red wines obtained from 2020 harvest of Acıkara and Fersun grape varieties grown in vineyards in Elmalı/Antalya province (Türkiye) have been evaluated. According to the results of physicochemical analyses Acıkara wine, which has a higher phenolic, flavonoid and anthocyanin content than Fersun wine, showed higher free radical scavenging activity. The total amount of volatile aroma compounds was found to be 3138.24 µg/L in Acıkara wine and 5701.90 µg/L in Fersun wine. Following a 12-month period of bottle ageing, it was established that the total amount of volatile aroma components of the Acıkara and Fersun wines was 3197.39 µg/L and 3260.40 µg/L, respectively. While volatile acids, C6 alcohols and C13-norisoprenoid compounds exhibited an increase in both of Acıkara and Fersun wines, the level of esters had decreased.