Şarapta Fenolik ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi

Mustafa Bayram; Miyase Kayalar; Cemal Kaya; Semra Topuz

EN TR

The Effect of Terroir on the Phenolic and Aroma Compounds of Wines

Abstract

Regional differences affect the development of the grape vine, the ripening of the grape, the composition and sensory properties of the grape and wine. Quality wines take characteristics from the cultivation region. Terroir (soil, climate, topographical characteristics) of the grape vine are important factors for determining the quality and style of the wine. The chemical compounds in the wine and the differences between them are important for determination the origin of wine. Phenolic and aroma compounds are the most important quality factors of wines. For this reason, the effect of the concept of region or “terroir” on the phenolic and aroma compounds of grapes and wines is important

Keywords

terroir, aroma, phenolic

Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Mustafa Bayram This is me

Miyase Kayalar This is me

Cemal Kaya This is me

Semra Topuz This is me

Publication Date

December 1, 2016

Submission Date

December 1, 2016

Acceptance Date

-

Published in Issue

Year 2016 Number: 13

IZ

https://izlik.org/JA87MM97SC

Cite

RIS / Bibtex

APA

Bayram, M., Kayalar, M., Kaya, C., & Topuz, S. (2016). Şarapta Fenolik ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 13, 35-46. https://izlik.org/JA87MM97SC

AMA

1.Bayram M, Kayalar M, Kaya C, Topuz S. Şarapta Fenolik ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi. GBAD. 2016;(13):35-46. https://izlik.org/JA87MM97SC

Chicago

Bayram, Mustafa, Miyase Kayalar, Cemal Kaya, and Semra Topuz. 2016. “Şarapta Fenolik Ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi”. Gaziosmanpaşa Bilimsel Araştırma Dergisi, nos. 13: 35-46. https://izlik.org/JA87MM97SC.

EndNote

Bayram M, Kayalar M, Kaya C, Topuz S (December 1, 2016) Şarapta Fenolik ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi. Gaziosmanpaşa Bilimsel Araştırma Dergisi 13 35–46.

IEEE

[1]M. Bayram, M. Kayalar, C. Kaya, and S. Topuz, “Şarapta Fenolik ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi”, GBAD, no. 13, pp. 35–46, Dec. 2016, [Online]. Available: https://izlik.org/JA87MM97SC

ISNAD

Bayram, Mustafa - Kayalar, Miyase - Kaya, Cemal - Topuz, Semra. “Şarapta Fenolik Ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi”. Gaziosmanpaşa Bilimsel Araştırma Dergisi. 13 (December 1, 2016): 35-46. https://izlik.org/JA87MM97SC.

JAMA

1.Bayram M, Kayalar M, Kaya C, Topuz S. Şarapta Fenolik ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi. GBAD. 2016;:35–46.

MLA

Bayram, Mustafa, et al. “Şarapta Fenolik Ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi”. Gaziosmanpaşa Bilimsel Araştırma Dergisi, no. 13, Dec. 2016, pp. 35-46, https://izlik.org/JA87MM97SC.

Vancouver

1.Mustafa Bayram, Miyase Kayalar, Cemal Kaya, Semra Topuz. Şarapta Fenolik ve Aroma Bileşikleri Üzerine ‘Teruar’ın Etkisi. GBAD [Internet]. 2016 Dec. 1;(13):35-46. Available from: https://izlik.org/JA87MM97SC