Effect of region on the volatile and phenolic composition of cabernet sauvignon wines from Şarköy (Thrace) and Urla (Eagean) province of Turkey

In this study, the effects of the region on the composition, phenolic, aroma compound and sensory properties of the Cabernet Sauvignon (CS) grapes from Şarköy (Tekirdağ) and Urla (İzmir) province and the red wines obtained from them were investigated. The phenolic compounds of the wines were determined by spectrophotometric method and HPLC, aroma compounds by GC-MS / FID, and the sensory properties by odor and flavor profile analysis. The region significantly affected the composition of the CS grapes and the total acid, total phenolic compounds and total anthocyanin level were found to be higher in the Şarköy region compared to the Urla region. A total of 13 anthocyanin compounds were determined in both regions. Anthocyanin levels were found higher in Şarköy region than in Urla region. The alcohol and pH values of the wines were higher in Urla, and the total acidity was higher in Şarköy. Colorless phenol compounds (fenolic acids, flavan-3-ol, flavanon ve flavonol) were also higher in Şarköy region. 56 aroma compounds were identified in Şarköy wine and 58 in Urla wine, and their amounts were determined as 429.80 mg / L and 519.57 mg / L, respectively. According to sensory result, blueberry, cassis, violet and bell pepper were determined in wine from both regions, and additionally these were perceived more intensiveyly in Şarköy region. Wine from Urla region was found to be more complex, bodied and permanent and it was preferred more.