Determination of the composition of fruit wines produced in turkey and investigation of their compliance with food legislation

In this study, general composition and aroma compounds of cheery, black mulberry, blackberry, pomegranate, peach and melon wines being produced by different companies in Turkey are determined; their compliance with applicable legislation and adulteration status are investigated as well. Extraction of aroma compounds was performed by using liquid-liquid extraction method, while identification and quantification of the same were achieved by using GC-MS-FID techniques. Flavor Profile Analysis was applied in sensory evaluation of wine samples. All methanol and sulphur dioxide levels of all wine samples were determined to be below the maximum limits provided for in the applicable legislation. Sorbate quantities levels in most of fruit wine samples were determined to be in line with the applicable legislation; whereas, in some samples the levels of sorbate were detected to have been used above maximum limits specified in the legislation. It was also determined that volatile acid levels of wine samples were, in general, in keeping with the legislation; however 2 samples were having above-the-limit quantities of volatile acid. Aroma analyses of wine samples conducted by employing GC-MS technique and aroma profile analyses performed by using sensory evaluation indicated that all samples were subjected to fermentation. However, it was concluded that external aroma substance was added to blackberry and black mulberry wine samples, notably to peach and melon wine samples.