Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.)

• Published in: European food research & technology Vol. 249; no. 10; pp. 2595 - 2610
• Main Authors: Candar, Serkan, Alço, Tezcan, Uysal, Tamer, Uysal Seçkin, Gamze, Güngör, Taha Ahmet, Eryılmaz, İsmail, Açıkbaş, Bekir, Aslan, Elif, Sezer, Gamze
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.10.2023; Springer Nature B.V
• Subjects: Acidity; Agriculture; Alcohol; Alcoholic beverages; Analytical Chemistry; Anthocyanins; Aroma; Aroma compounds; Biotechnology; Chemical composition; Chemistry; Chemistry and Materials Science; Consumers; Cultivars; Cultivation techniques; Cultural heritage; Food; Food Science; Forestry; Fruits; Grapes; Labeling; Liquor; Original Paper; Phenolic compounds; Phenols; Quality assessment; Sensory evaluation; Soil characteristics; Tannins; Tourism; Vitis vinifera; Volatile compounds; Wine; Wineries & vineyards; Wines; Sensory profile; Local grape cultivars; Ada Karası wine; Geographical indication; Aroma compounds
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-023-04317-7

This study aimed to review the current knowledge about cv. ‘Ada Karası’ and its wine, including oenological features and terroir characteristics gathered during geographical indication labelling studies. The research analyzed the climate and soil characteristics to determine the terroir properties of cv. ‘Ada Karası’. Furthermore, existing data on ampelographic and agronomic features were compiled, and the phenological traits and maturation dynamics of the cultivar and wine aroma profile were shared. The study also investigated the grape berry and wine quality traits of cv. ‘Ada Karası’. The must analysis of cv. ‘Ada Karası’ grapes during maturity revealed an average TA of 7.35 g 100 mL −1 , a TSS of 22.17%, and a pH level of 3.55. Additionally, the total phenolic content was recorded as 2151.68 mg GAE kg −1 , total anthocyanin content as 268.12 mg kg −1 , and total tannin content as 2.64 g kg −1 . The results of the quality evaluation indicated that ‘Ada Karası’ wine possessed a favorable chemical composition, yielding a middle-bodied and pleasant red wine with moderate alcohol, high acidity, high and dry tannins, high total phenolic compounds, moderate anthocyanin content, and volatile compounds. Sensory evaluation also showed a deep-red, with high and harsh tannins, a medium body, and a rich aroma of red fruits, woody, and spicy notes. Therefore, ‘Ada Karası’ wine could be considered a potential alternative to native Turkish grape varieties. However, producers should make wiser decisions regarding cultivation techniques, especially during harvest time, to produce top-quality wines.