White wines from Narince grapes: impact of two different grape provenances on phenolic and volatile composition

Abstract

Aim: In this study, aroma and phenolics of wines produced from Narince grapes harvested from two different localities (Emirseyit and Erbaa) of Tokat province (Turkey) were analyzed, and their effects on wine quality were assessed.Methods and results: Samples were subjected to physicochemical, total phenolics, individual phenolics and aroma compounds analyses. Gallic acid content of the Erbaa and Emirseyit wines at the end of fermentation was respectively 3.49 mg/L and 3.09 mg/L; (+)-catechin content 23.46 mg/L and 21.30 mg/L; and (-)-epicatechin content 9.46 mg/L and 8.74 mg/L. The differences in gallic acid and (-)-epicatechin contents of the wines produced from the grapes harvested from Erbaa and Emirseyit were found to be significant at the end of fermentation. A total of 31 aroma compounds were also analyzed in the wines. The aroma substances were the same in both wines (with the exception of E-3-hexanol found exclusively in Erbaa wines), but the levels were different: the wines produced from the grapes harvested from Erbaa (205605.32 μg/L) had higher total aroma compounds than the wines produced from the grapes harvested from Emirseyit (179547.85 μg/L).Conclusion: There were no distinctive differences in total phenolics of Narince wines produced from two different localities, but there were differences in individual phenolics and aroma compounds.Significance and impact of the study: The differences in some individual phenolics and aroma compounds of wines produced from grapes harvested from different localities are consistent with the concept of “terroir”.

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

“…High-quality wines derive from high-quality grapes. Wine quality is affected by a variety of factors, such as the vineyard’s location, soil, climate, and topography [ 1 ]. To date, the concept of “terroir”, which for many years has represented the relationship between a wine’s sensory profile and its geographic origin [ 2 ], includes many natural and human factors, such as geographical location, soil, topography, climate, exposure to solar radiation, and the viticultural and enological practices applied [ 3 , 4 ].…”

“…These minor components, primarily phenolic and volatile compounds, are considered to contribute the most to the quality of the wine. All these substances are influenced by a multitude of factors, such as the genetic specificity of the grape variety, the environmental conditions, grape growing techniques, and—of utmost importance—the winemaking processes [ 1 , 5 ].…”

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

“…2 ). The aroma of pit mud varies among regions, likely due to the variations in the content of the important compounds ( Bayram & Kayalar, 2018 ). In contrast, the taste of the typical base liquor shows less discrepancy in different regions than the aroma.…”

The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine

“…This indicated values of 0.87 to 0.95 mg•L −1 for wine of the same variety. In [27], the phenolic substances of white wines produced from the Narince grapes harvested from the different localities were studied. The contents of the Gallic acid of the must obtained from the grapes harvested from Erbaa and Emirseyit were 2.33 mg•L −1 and 2.45 mg•L −1 , respectively.…”