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