Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2026Effects of thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes
Zemzemoğlu, Tuba Eda Arpa; Kırıt, Burcu Dündar; Darıcı, Merve; Ağçam, Erdal; Cabaroğlu, Turgut
Kösetevek grape is a significant indigenous black grape variety with colored pulp, grown in the Eastern Anatolia Region of Türkiye. Mash heating (MH) is commonly used in grape juice production. However, to better preserve phenolic, aroma, and nutritional components, Thermosonication (TS) process is utilized as an alternative technique. The aim of this study was to determine the effects of TS conditions on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes. Grape juice underwent TS at various temperatures and ultrasound energy density (UED) levels, followed by an optimization study using Response Surface Methodology (RSM). Grape juice samples were analyzed for total phenolic content (TP), total monomeric anthocyanins (TMA), antioxidant activity (FRAP and DPPH), polymeric color ratio (PCR), color difference (ΔE*), and extraction yield. The optimum TS conditions were determined as 801.99 J/g UED and 43.5 °C (desirability value = 0.595). Under optimal conditions, anthocyanin profiles were characterized by HPLC, aroma compounds were identified using GC–MS, and sensory properties were evaluated by descriptive analysis. TS resulted in a significant increase in TP and TMA content. The ΔE* value was lower, suggesting that the product's natural color was better preserved. TS enhanced the phenolic content and yield of the grape juice while also contributing to the preservation of color and sensory properties. TS juice contained the highest concentrations of aroma compounds, particularly C6 compounds and higher alcohols. This characteristic made TS more effective at preserving fresh aromas compared to MH, which generated cooked odors. Overall, TS has the potential to be applied as an alternative to or together with traditional thermal processes in industrial production.
- MakaleYalnız künye2021Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia
Arpa Zemzemoglu, Tuba Eda; Darıcı, Merve; Cabaroglu, Turgut
The aim of this study was to determine the potential of red wine production from the Kösetevek grape variety (Vitis Vinifera L.) cultivated in Elazig province of Turkey and to define the characteristics of Kösetevek wines. To determine the grapes for wine production quality, the general composition, phenolic compounds, aroma compounds and sensory analysis of the wines were carried out. Aroma compounds were performed by solid-phase extraction (SPE) and then analyzed by gas chromatography (GC) along with gas chromatography/mass spectrometry (GC/MS). Results showed that the red wines obtained from Kösetevek grapes consisted of 50 aroma compounds for 2014 vintages and 49 aroma compounds for 2015 vintages. Esters were the main components contributing to the Kösetevek wine aroma along with ethyl hydrogen succinate and ethyl–4–hydroxy butanoate. The amount of total phenolic compounds, total anthocyanin, and the tannin in Kösetevek wines were found to be between 3705.45 and 3015.63 mg/L, 554.25–502.35 mg/L, and 4.5–3.95 g/L at 2014–2015 vintages, respectively. As to sensory evaluation, Kösetevek wines were characterized as a deep purple color, middle to high body, and rich in red fruit (cherries, plums), and dried fruit odors. This study has provided enological properties and aroma characterization of Kösetevek wines. The results of the study showed that Kösetevek wines could be considered as an alternative to other wines obtained from native grape varieties of the region.