The effect of two different commercial wine yeasts on aroma compounds of the orange wine

In this study, the effect of two different commercial wine yeasts (Saccharomyces cerevisiae) on aroma compounds of orange wine obtained from cv. Kozan oranges grown in Kozan region of Adana were investigated.Aroma compounds of orange wine were extracted by liquid-liquid extraction method and analyzed by GC-FID and GC-MS, respectively. The amount of aroma compounds of orange wines made from commercial wine yeasts was higher than spontaneous wine. A total amount aroma compounds was found to be the highest in ?commercial yeast-1? wine (145346 µg/l), followed by ?commercial yeast-2? wine (133449 µg/l) and spontaneous wine (80262 µg/l). Higher alcohol and esters were qualitatively and quantitatively the most dominant aroma compounds in orange wines.On the basis of sensory and principal component analyses, several significant differences in the some parameters were found in wines, and the most preferred wine was that produced ?commercial yeast-2? wine by panellists.