Qvevri wine: Ketengömlek organic white wine production with the method of ancient period

In this study, the qvevri organic white wine was produced from Ketengömlek, a native grape variety of Cappadocia Region, with the ancient method. The composition, characteristics and sensory properties of this wine were investigated. The findings were compared with the wine produced with the modern method. Ketengömlek was found to be appropriate for the white wine production with 22.6 brix, 6.7 g/L total acid as tartaric acid and 3.4 pH composition. The amount of alcohol in the qvevri wine was 13.6% by volume, 5.38 g/L of total acid (tartaric acid) and pH 3.81. It was determined that the amount of ethyl alcohol, color values, pH, mineral and aroma substances in the qvevri wine is higher than that of produced with the modern method, and in contrast, volatile acid and total acid values were found to be lower. Total of 62 pieces of aroma compound (283 mg/L) were determined in the qvevri wine. 19 of aroma active compounds have been identified that characterize the qvevri wine.When the aroma active compounds are correlated with the sensory analysis, it has been determined that the descriptors characterizing the qvevri wine flavor are earthy, honey, mushroom, linden, mineral and oxidized. It was concluded that the qvevri wine was more complex, bitter, permanent wine in comparison with control.