Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC‐MS‐Olfactometry and LC‐MS‐MS

Abstract

The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.

The influence of different commercial yeasts on aroma compounds of rosé wine produced from cv. Öküzgözü grape

“…Similar to the previous studies, in some wines obtained from commercial yeasts (Hasim Kelebek, Canbas, et al, 2010;Hasim Kelebek, Selli, et al, 2010;Kelebek, Canbas, et al, 2010;Tetik et al, 2018).…”

“…These compounds represent 88.9% of total aroma compounds in the wine using NBY17, 90.1% in the wine using Zymaflore X5, and 88.9% in the wine obtained by spontaneous fermentation (p < .05). In a previous study, it was reported that high alcohol and esters in Öküzgözü wines are the two groups with the highest proportion of total aroma compound (Tetik et al, 2018).…”

“…The inoculation of Zymaflore X5 and NBY17 yeast increased the amount of this compound by 2.4-and 13.2-fold, respectively, compared to spontaneous wine (p < .05). In a previous F I G U R E 1 PCA biplot of aroma groups of rosé wine samples | 9 of 12 ŞEN study, it was reported that the amount of syringol changed between 319 and 415 µg/L (Tetik et al, 2018).…”

“…Öküzgözü variety is among the highest quality grape for wine in Turkey (Şen, 2014). The potantial alcohol amount of Öküzgözü grape cultivar grown in the Elazığ region are between 11.4%-12.9% and the acidity of this variety change between 5.5-7 g/L in terms of tartaric acid Kelebek, Canbas, Cabaroglu, & Selli, 2007;Kelebek, Canbas, Jourdes, & Teissedre, 2010;Kelebek et al, 2006;Kelebek, Selli, & Canbaş, 2010;Tetik et al, 2018).…”

LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives

“…The filtration of phenolic extracts was done using a 0.45‐μm pore size polyvinylidene fluoride membrane filter prior to analyses. Characterizing the phenolic compounds of olive oil phenolic extracts was performed by HPLC‐DAD‐ESI/MS/MS: the HPLC system was an Agilent 1100 separation module (Agilent Technologies, Palo Alto, California, USA) combined with online degasser (G1322 A, 1260 Degasser), a binary pump (G1312 B, 1260 Bin pump), and autosampler (G1367 E, 1260 HIP ALS) and linked to a diode array detector (DAD), controlled by a Windows NT‐based ChemStation software . The column applied as stationary phase was the C‐18 Phenomenex reversed‐phase (4.6 mm × 250 mm, 5 μm; Torrance, California, USA).…”