Research on aroma components of white emir grape variety grown in Nevşehir-Ürgüp region (cappadoce) and of the wines obtained from this variety

-IX- ABSTRACT Research on the aroma components of White Emir Grape Variety Grown in Nevşehir-Ürgüp Region (Cappadoce) and of the Wines Obtained from this Variety This study, carried out during two years experimentations in 1993 and 1994, attempted to identify the free and bound aroma components of white Emir grape variety grown in Nevşehir-Ürgüp region (Cappadoce) and of the wines obtained from this variety. The study focused on skin contact, addition of glycosidase enzyme and use of yeast strain, and investigated the influences of these treatments on the aroma components. The aroma components were extracted by means of Amberlit XAD-2 resin and the analyses were conducted in gas chromatography. Gas chromatography-mass spectrometry was used in the identification. The results have indicated that: -Emir grape musts contained 36 free and 38 bound aroma components,74 in total. -The wines obtained from Emir grapes contained 77 free and 50 bound aroma components, 127 total. -Skin contact treatment was shown to increase free and bound aroma components in musts and wines significantly. Additionally, the amounts of K and dry matter and total phenolic compounds (OD280), browning indice (OD420) and pH value, were high. -The addition of glycosidase enzyme to the wines resulted İn a considerable increase in the amounts of free aroma components, thus improved the aromatic potential of the wines.