A study on the aroma compounds of apricot wines produced from Tokaloğlu variety

In this study, suitability of production to different types of wines (dry, fortified and mistelle) from Tokaloğlu apricot variety grown in Mersin-Mut region and aroma compounds of these wines were investigated. After adjusting of pulp composition by the addition of water and sugar, for the production of mistelle wine (16.5% v/v alcohol, 89.8 g/L sugar) adjusted apricot juice and agricultural orgine alcohol were mixed,; for the production of fortified wine (15.3% v/v alcohol, 53.0 g/L sugar) the fermentation was stopped at 6 % (v/v)alcohol level with addition of agricultural orgine alcohol; for the production of dry wine (7.7 % v/v alcohol) the fermantation was carried out until all sugar was consumed. Aroma compounds were extracted with pentan/dicloromethane and then quantified and identified by GC-MS-FID. Wines were also evaluated by chemical and sensory analyses.In Tokaloğlu pulp, 27 aroma compounds were identified with the total amaunt of 2.97 mg/kg, the most active compounds were ß-ionone, ?-decalactone ve ?-dodecalacton.In dry, fortified and mistelle wines, 90, 92 and 49 aroma compounds, respectively were identified and their amounts were 119.3 mg/L, 100.3 mg/L and 5.2 mg/L respectively. The most active compounds of apricot wines ethyl valerate, isoamyl acetate, eugenol, ?-decalactone and ?-dodecalactone.Tokaloğlu variety was suitable for the production of alcoholic beverages with respect to general and aroma composition; from the point of aroma composition and sensory evaluation, fortified and mitselle wines were the most suitables type among the wines.