Effects of terroir on the terpene compounds of Muscat of Bornova Native white grape variety grown in Turkey

38th World Congress of Vine and Wine -- JUL 05-10, 2015 -- Mainz, GERMANYWOS: 000359945200004Muscat of Bornova is a white and aromatic native grape variety of Vitis vinifera which is largely predominant in the I. zmir-Manisa province of the Aegan region. In this study, the effect of three different terroirs (Kemaliye, Halilbeyli, Menderes) located in I. zmir-Manisa province and two different years (2013-2014) on the terpene compounds of Muscat of Bornova grapes were investigated. The terpene compounds were extracted by using liquid-liquid extraction method and identified and quantified by GC-MS-FID. In 2013 vintage eighteen terpene compounds were identified and quantified. The concentration of total terpene compounds in Muscat of Bornova grapes from Menderes determined 2.1 mg/l, in Halilbeyli 1.3 mg/l and in Kemaliye 1.7 mg/l. In 2014 vintage eighteen terpene compounds were identified and quantified. In 2014 a total concentration of terpene compounds decreased in grapes from Menderes and determined 1.8 mg/L, in Halilbeyli the results were the same as the first vintage and found 1.3 mg/l and in Kemaliye there was an increase with 2.6 mg/l. Among monoterpenes, linalool, a-terpineol, citronellol, nerol and geraniol show significant differences between different terroirs

Effects of terroir on the terpene compounds of Muscat of Bornova Native white grape variety grown in Turkey

Muscat of Bornova is a white and aromatic native grape variety of Vitis vinifera which is largely predominant in the İzmir-Manisa province of the Aegan region. In this study, the effect of three different terroirs (Kemaliye, Halilbeyli, Menderes) located in İzmir-Manisa province and two different years (2013–2014) on the terpene compounds of Muscat of Bornova grapes were investigated. The terpene compounds were extracted by using liquid–liquid extraction method and identified and quantified by GC–MS-FID. In 2013 vintage eighteen terpene compounds were identified and quantified. The concentration of total terpene compounds in Muscat of Bornova grapes from Menderes determined 2.1 mg/l, in Halilbeyli 1.3 mg/l and in Kemaliye 1.7 mg/l. In 2014 vintage eighteen terpene compounds were identified and quantified. In 2014 a total concentration of terpene compounds decreased in grapes from Menderes and determined 1.8 mg/L, in Halilbeyli the results were the same as the first vintage and found 1.3 mg/l and in Kemaliye there was an increase with 2.6 mg/l. Among monoterpenes, linalool, α-terpineol, citronellol, nerol and geraniol show significant differences between different terroirs

Effect of terroir on the phenolic compounds of Muscat of Bornova Wines from 3 different sub-regions of Aegean, Turkey

38th World Congress of Vine and Wine -- JUL 05-10, 2015 -- Mainz, GERMANYWOS: 000359945200040Characterization of the phenolic compounds of wines from Muscat of Bornova, a native aromatic white grape variety (Vitis vinifera) grown in the Aegean region of Turkey and the influence of terroir (Menderes, Halilbeyli and Kemaliye sub-regions) on these compounds were investigated. From Muscat of Bornova growing sub regions, Menderes/Izmir has a typical Mediterranean climate at around 90 m altitude which is located Eagean cost area with a fertile sandy-loamy soil; Halilbeyli/Izmir sub-region is located in inner Izmir, close to Manisa with 115 m altitude with same soil structure of Menderes. Kemaliye/Manisa has a transition climate between Mediterranean and continental climate at about 245 m altitude. Its soil is pale with a distinct amount of lime (similar to 30%) and sandy-loamy, as well. High performance liquid chromatography-diode array dedector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Four flavanols, eight phenolic acids and a flavonol were identified and quantified. It was observed that the total phenolic content in the Halilbeyli sub-region was the highest, followed by the Menderes and Kemaliye sub-regions. Procyanidin B4 was the most abundant flavanol and quercetin-3-O-glucoside was the only flavonol identified in all regions' wines. Sensory analysis was also used to investigate the influences of terroir. Statistically significant (0.05) regional differences were observed. Based upon sensory analysis, the wine obtained from Halilbeyli was darker in color, and had more astringency and bitterness than the others, and was the least popular wine. Kemaliye and Menderes were both preferred due to their better coloring, flavour, less astringency and bitterness attributes