Determination of the red wine production potential of Kösetevek grape variety cultivated in Elazığ province

In this study, the black Kösetevek grape, cultivated in the village of Koruk in the province of Elazig, and the appropriateness of its red wine for quality wine production were investigated. To determine the suitability of grapes for quality wine production, sugar content, acid and the maturity status of phenolic compounds in grapes was determined, and the general composition, phenolic compounds, aroma compounds and sensory analysis of wine were carried out. Forty two aroma compounds were identified in Kösetevek wine, and the total amount of aroma compounds was found to be 86.9 mg/l. In terms of quality evaluation of Kösetevek wine, it was determined that its components is appropriate except total acidity and the variety yields strong wine in view of total phenolic compounds, anthocyanins and tannins. As to sensory evaluation, its wine was characterized as dark violet colour, high body and rich in red fruit (cherries, plums), burnt sugar and dried fruit odors. Low acidity in Kösetevek wine is a problem for quality wine production. Therefore, instead of processing alone, it is suggested that the variety should be blended with Öküzgözü to achieve a better quality. Key Words: Kösetevek grape, Kösetevek Red Wine, Quality, Phenolic Compounds, Aroma compounds.