Ahmet Canbas

Wine flavor enhancement through the use of exogenous fungal glycosidases

Abstract The use of a pectinase enzyme preparation in winemaking containing relevant glycosidase activities for the hydrolysis of glycosidically bound aroma compounds allowed to increase the levels of volatiles, monoterpenes, C 13 -norisoprenoids, and benzene derivatives. The highest increase was for the wine obtained from the juice enriched by glycosides through the contact of juice with skin parts of grape berry. Enzyme treatment enhanced the attributes, honey, lime, and smoky. The enzyme-treated wines were highly significantly different from the control wines and preferred to control wines.

Effect of bottle colour and storage conditions on browning of orange wine

We investigated the effect of bottle colour, storage temperature and storage time on the browning of orange wine. Kozan orange variety was used for the production of wine. The fermentation was performed spontaneously at 20 degrees C. The wine was bottled in three differently coloured bottles: clear white, green and brown. Then each was divided into two parts: one part was stored at 13-14 degrees C in the cellar and the other at 23-26 degrees C in the laboratory for 150 days. During the storage, browning index and ascorbic acid content of the wines were measured at day 0, 75 and 150. The results showed that the use of brown bottles and the short-time storage reduced the browning in orange wines, however, storage at two different temperatures did not significantly affect the browning index.

HPLC-DAD-MS Determination of Colored and Colorless Phenolic Compounds in Kalecik Karasi Wines: Effect of Different Vineyard Locations

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.