Descriptive analysis of red wines from different grape cultivars in turkey

Küçük Resim Yok

Tarih

2007

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Taylor & Francis Inc

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

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).

Açıklama

Anahtar Kelimeler

red wine, red wine favor, red wine aroma

Kaynak

International Journal of Food Properties

WoS Q Değeri

Q3

Scopus Q Değeri

Q2

Cilt

10

Sayı

1

Künye