Determinetion of aroma compounds of Çalkarası grape variety and rose wines obtained from sub-regions at different altitude in Denizli

In this thesis, aroma substances of rose wines which are made from Çalkarasıgrapes, that collected from various altitude regions of Denizli, town of Selcen andvillages Sazak and Karakaya from town of Çal, are identified and differences ofthese substances are studied with respect to change in the altitude. Aroma extractionof wines and must is made by using liquid-liquid extraction method and the amount,identification and olfactometric evaluation is made by using GC-MS-FID and GCMS-O technics. In terms of sensory analysis wines are evaluated by using taste andaroma profile analysis. In rose wines, a total of 64 compounds, respectively for eachregion 10 acids, 11 high alcohols, 20 esters, 3 courses of 6C, 8 volatile phenol, 7lactone, and 5 courses of carbonyl compound, are defined. The overall quantity ofaroma substances in Selcen region rose wines is 97.3 mg/l, in Karakaya wines 88.6mg/l and lastly in Sazak wines 87.6 mg/l. The highest amount is found in Selcen subregion.Results obtained from odor active values and olfactometric analysis showedthat most potent aroma active compounds in Çalkarası rose wines are ethyloctanoate, isoamyl acetate, ethyl hexanoate and ethyl butanoate, respectively.In terms of sensory analysis sub-region Çalkarası rose wines are found almostsimilar to each other. According to flavor profile Selcen wine is ranked the highestfollowed by Karakaya and Sazak (p<0.05). Also, fruity, tropical fruit and floweryodors are found potent in the results of aroma profile analysis. Lastly, in general,Selcen wine is appreciated the most.