Quality Properties of Merlot Grapes and Wines from Different Climate Conditions of Türkiye

Yıl 2025, Cilt: 40 Sayı: 2, 475 - 494, 30.12.2025

Hilal Meral , Turgut Cabaroğlu , Merve Darıcı

Öz

In this study, the chemical composition, aroma, and sensory properties of wines obtained from Merlot grapes grown in two different climate conditions in Turkey, URLA (located in western Asia Minor, known as the ancient Aegean region) and ŞARKÖY (located in the European portion, known as the ancient Thrace region) were investigated. Urla experiences hotter climate conditions, lower day-to-night temperature variations, and lower annual precipitation compared to Şarköy. Grapes from Urla exhibited higher pH values and total sugar content but lower phenolic and anthocyanin contents compared to those from Şarköy. Wines from Urla's climate had higher levels of esters, lactones, carbonyl compounds, and norisoprenoids compared to wines from Şarköy's climate. Sensory analyses revealed that wines from Urla, with its hot climate, were characterized by ripe fruit and floral aromas, while wines from Şarköy, with its warm climate, exhibited more woody and herbal (bell pepper) aromas alongside fruit characters. These findings emphasize the importance of considering climate conditions in the assessment of grape and wine quality, which can vary substantially between different regions.

Anahtar Kelimeler

Merlot , wine quality , aroma , sensory evaluation

Destekleyen Kurum

This work was supported by Scientific Projects Unit of Cukurova University Research Project (No: FYL-2017-8598)

Proje Numarası

FYL-2017-8598

Teşekkür

The authors acknowledge the Scientific Projects Unit of Cukurova University Research Project (No: FYL-2017-8598) for the financial support provided and Mey-Diageo Company for providing the grapes and helping with the vinification processes.

Türkiye'nin Farklı İklim Koşullarında Yetiştirilen Merlot Üzüm ve Şaraplarının Kalite Özellikleri

Öz

Bu çalışmada, Türkiye’nin iki farklı iklim koşuluna sahip bölgesinde, URLA (Batı Ege) ve ŞARKÖY (Trakya)'de yetiştirilen Merlot üzümlerinden elde edilen şarapların kimyasal bileşimi, aroma profili ve duyusal özellikleri araştırılmıştır. Urla, Şarköy'e kıyasla daha sıcak iklim koşullarına, daha düşük gündüz-gece sıcaklık farklarına ve daha düşük yıllık yağış miktarına sahiptir. Urla bölgesine ait üzümler, Şarköy bölgesine ait üzümlere kıyasla daha yüksek pH değeri, toplam şeker içeriğine sahipken fenolik bileşik ve antosiyanin içerikleri daha düşüktür. Urla iklimi şarapları, Şarköy iklimi şaraplarına kıyasla daha yüksek düzeylerde ester, lakton, karbonil bileşikleri ve norizoprenoidleri içermektedir. Duyusal değerlendirme, sıcak iklime sahip Urla şaraplarının olgun meyve ve çiçeksi aromalarla karakterize olduğunu, ılıman iklime sahip Şarköy şaraplarının ise meyve aromaları ile birlikte daha fazla odunsu ve bitkisel (dolmalık biber) aromalar sergilediğini ortaya koymuştur. Bu bulgular, üzüm ve şarap kalitesinin değerlendirilmesinde iklim koşullarının dikkate alınmasının önemini vurgulamakta olup, bu koşulların farklı bölgeler arasında önemli farklılıklara yol açabileceğini göstermektedir.

Anahtar Kelimeler

Merlot , şarap kalitesi , aroma , duyusal değerlendirme

Destekleyen Kurum

Bu proje Çukurova Üniversitesi BAP Birimi tarafından desteklenmiştir (FYL-2017-8598).

Proje Numarası

FYL-2017-8598

Teşekkür

Yazarlar, sağlanan mali destek için Çukurova Üniversitesi Bilimsel Araştırma Projeleri Birimi’ne (Proje No: FYL-2017-8598) ve üzümleri temin edip şarap yapım süreçlerinde yardımcı olan Mey-Diageo şirketine teşekkür eder.

Kaynakça

• Abernathy, D.G., Spedding, G., Starcher, B. (2009). Analysis of protein and total usable nitrogen in beer and wine using a microwell ninhydrin assay. J Inst Brew 115: 122–127.
• Altuğ, T. ve Elmacı, Y. (2015). Gıdalarda Duyusal Değerlendirme. Sidaş Yayıncılık, İzmir.
• Andreu-Sevilla, A.J., Mena, P., Martí, N., García Viguera, C., Carbonell-Barrachina, Á.A. (2013). Volatile composition and descriptive sensory analysis of pomegranate juice and wine. Food Res Int 54: 246–254.
• Antalick, G., Šuklje, K., Blackman, J.W., Meeks, C., Deloire, A., Schmidtke, L.M. (2015). Influence of grape composition on red wine ester profile: Comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate. J Agric Food Chem 63: 4664–4672.
• Arpa Zemzemoglu, T.E., Darıcı, M., Cabaroglu, T. (2021). Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia. Eur Food Res 247: 2087–2095.
• Artem, V., Antoce, A.O., Geana, E.I., Ionete, R.E. (2022). Study of the impact of vine cultivation technology on the Feteasca Neagra wine phenolic composition and antioxidant properties. J Food Sci Technol 59: 1715–1726.
• Aznar, M., López, R., Cacho, J.F., Ferreira, V. (2001). Identification and quantification of impact odorants of aged red wines from Rioja, GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J Agric Food Chem 49: 2924–2929.
• Bahena-Garrido, S.M., Ohama, T., Suehiro, Y., Hata, Y., Isogai, A., Iwashita, K., Goto-Yamamoto, N. Koyama, K. (2019). The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions. J Sci Food Agric 99: 1926–1937.
• Boulton, R. (2001). The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. Am. J. Enol. Vitic 52: 67–87.
• Canbaş, A., Cabaroğlu, T. (2000). Kabuk Maserasyonunun Beyaz Emir Üzümünden Elde Edilen Sıranın Aroma Maddeleri Bileşimine Etkisi. Turk J Agric For 24: 191–198.
• Capone, S., Tufariello, M., Siciliano, P. (2013). Analytical characterisation of Negroamaro red wines by “‘Aroma Wheels.’” Food Chem 141: 2906–2915.
• Carpena, M., Fraga-Corral, M., Otero, P., Nogueira, R.A., Garcia-Oliveira, P., Prieto, M.A., Simal-Gandara, J. (2020). Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile. Foods 10: 51.
• Celik, Z.D., Cabaroglu, T., Krieger-Weber, S. (2019). Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karası red wines. J Inst Brew 125: 92–99.
• Chira, K., Pacella, N., Jourdes, M., Teissedre, P.L. (2011). Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age. Food Chem 126: 1971–1977.
• Cincotta, F., Verzera, A., Prestia, O., Tripodi, G., Lechhab, W., Sparacio, A., Condurso, C. (2022). Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate. Eur Food Res Technol 248: 403–413.
• Czibulya, Z., Horváth, I., Kollár, L., Nikfardjam, M.P., Kunsági-Máté, S. (2015). The effect of temperature, pH, and ionic strength on color stability of red wine. Tetrahedron 71: 3027–3031.
• Darici, M., Cabaroglu, T., Ferreira, V., Lopez, R. (2014). Chemical and sensory characterization of the aroma of Çalkarası rosé wine. Aust J Grape Wine Res 20: 340–346.
• Darıcı, M., Cabaroglu, T. (2022). Chemical and sensory characterization of Kalecik Karası wines produced from two different regions in Turkey using chemometrics. J Food Process Preserv 46.
• Deloire, A., Vaudour, E., Carey, V. A., Bonnardot, V., Van Leeuwen, C. (2005). Grapevine responses to terroir: a global approach. Oeno One 39: 149-162.
• Diako, C., McMahon, K., Mattinson, S., Evans, M., Ross, C. (2016). Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study. J Food Sci 81: S2039–S2048.
• Drappier, J., Thibon, C., Rabot, A., Geny-Denis, L. (2019). Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming—Review. Crit Rev Food Sci 59: 14–30.
• Falcão, L.D., Revel, G. De, Perello, M.C., Moutsiou, A., Zanus, M.C., Bordignon-Luiz, M.T. (2007). A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines. J Agric Food Chem 55: 3605–3612.
• FAOLEX Database. (2022). Community methods for the analysis of wines. https://www.fao.org./ , Accessed 21 April 2025.
• Ferreira, V., López, R., Cacho, J.F. (2000). Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric 80: 1659–1667.
• Ferretti, C.G., Febbroni, S. (2022). Terroir Traceability in Grapes, Musts and Gewürztraminer Wines from the South Tyrol Wine Region. Hortic 8.
• Franco, M., Peinado, R.A., Medina, M., Moreno, J. (2004). Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. J Agric Food Chem 52: 3905–3910.
• Gerbaux, V., Vincent, B., Bertrand, A. (2002). Influence of Maceration Temperature and Enzymes on the Content of Volatile Phenols in Pinot noir Wines. Am J Enol Vitic 53: 131–137.
• Gómez-Plaza, E., Gil-Muñoz, R., López-Roca, J.M., Martínez-Cutillas, A., Fernández-Fernández, J.I. (2001). Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time. Am J Enol Vitic 52: 266–270.
• González-Barreiro, C., Rial-Otero, R., Cancho-Grande, B., Simal-Gándara, J. (2015). Wine Aroma Compounds in Grapes: A Critical Review. Crit Rev Food Sci 55: 202–218.
• Gutiérrez-Escobar, R., Aliaño-González, M. J., Cantos-Villar, E. (2021). Wine polyphenol content and its influence on wine quality and properties: A review. Molecules 26: 718.
• Gürbüz, O., Rouseff, J.M., Rouseff, R.L. (2006). Comparison of aroma volatiles in commercial merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. J Agric Food Chem 54: 3990–3996.
• Heymann, H., Robinson, A.L., Buscema, F., Stoumen, M.E., King, E.S., Hopfer, H., Boulton, R.B., Ebeler, S.E. (2015). Effect of region on the volatile composition and sensory profiles of malbec and cabernet sauvignon wines. In: ACS Symposium Series. Pp. 109–122. American Chemical Society.
• Huang, L., Ma, Y., Tian, X., Li, J. ming, Li, L. xiao, Tang, K., Xu, Y. (2018). Chemosensory characteristics of regional Vidal icewines from China and Canada. Food Chem 261: 66–74.
• Ivić, I., Kopjar, M., Jukić, V., Bošnjak, M., Maglica, M., Mesić, J., Pichler, A. (2021). Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon. Molecules 26: 874.
• Jackson, R.S. (2000). Chemical Constituents of Grapes and Wine. In: Wine Science. Jackson, R.S. (Ed.), 232–280, Elsevier, Amsterdam.
• Jiang, B., Sun, Z.Y. (2019). Phenolic compounds, total antioxidant capacity and volatile components of cabernet sauvignon red wines from five different wine-producing regions in China. Food Sci Technol (Brazil) 39: 735–746.
• Jiang, B., Xi, Z., Luo, M., Zhang, Z. (2013). Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China. Food Res Int 51: 482–489.
• Jin, X., Wu, X., Liu, X. (2017). Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region. S Afr J Enol Vitic 38.
• Jones, G. V. (2007). Climate change: observations, projections, and general implications for viticulture and wine production. In: Zaragoza (E). International Symposium Innovations in Enology, Stuttgart.
• Koundouras, S. (2018). Environmental and viticultural effects on grape composition and wine sensory properties. Elements 14: 173–178.
• Landon, J.L., Weller, K., Harbertson, J.F., Ross, C.F. (2008). Chemical and Sensory Evaluation of Astringency in Washington State Red Wines. Am J Enol Vitic 59: 153–158.
• Leeuwen, C. van, Barbe, J.C., Darriet, P., Geffroy, O., Gomès, E., Guillaumie, S., Helwi, P., Laboyrie, J., Lytra, G., Menn, N. Le, Marchand, S., Picard, M., Pons, A., Schüttler, A., Thibon, C. (2020). Recent advancements in understanding the terroir effect on aromas in grapes and wines. In: Oeno One. Leeuwen C. (Ed.), 985–1006, Vigne et Vin Publications Internationales, France.
• Leeuwen, C., van Darriet, P. (2016). The Impact of Climate Change on Viticulture and Wine Quality. J Wine Econ 11: 150–167.
• Lopez, R., Aznar, M., Cacho, J., Ferreira, V. (2002). Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. J Chromatogr A 966: 167-177.
• Lorenzo, M.N., Taboada, J.J., Lorenzo, J.F., Ramos, A.M. (2013). Influence of climate on grape production and wine quality in the Rías Baixas, north-western Spain. Reg Environ Change 13: 887–896.
• Lubin, B.C.R., Inbar, N., Pinkus, A., Stanevsky, M., Cohen, J., Rahimi, O., Anker, Y., Shoseyov, O., Drori, E. (2022). Ecogeographic Conditions Dramatically Affect Trans-Resveratrol and Other Major Phenolics’ Levels in Wine at a Semi-Arid Area. Plants 11:629.
• Luminita Visan, V., Maria Tamba-Berehoıu, R., Ciprian POPA, N., Mihaela Danaila-Guidea, S., Dobrinoiu, R., Groposila-constantinescu, D. (2020). Studies on the Influence of Climate Conditions on the Quality of Merlot Wines. Sci Pap-Ser Manag EC 20: 1–1.
• Mansour, G., Ghanem, C., Mercenaro, L., Nassif, N., Hassoun, G., Caro, A. Del. (2022). Effects of altitude on the chemical composition of grapes and wine: a review. Oeno One 56: 227–239.
• Massera, A., Assof, M., Sari, S., Ciklic, I., Mercado, L., Jofré, V., Combina, M. (2021). Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines. LWT, 142.
• MGM. Turkish State Meteorological Service. (2024). Provincial and district-based meteorological data: Şarköy (Tekirdağ). Republic of Türkiye Ministry of Environment, Urbanization and Climate Change. https://www.mgm.gov.tr/ , Accessed 25 February 2025.
• Miller, G.H. (2019). Whisky Science. Springer International Publishing, Cham.
• Minussi, R.C., Rossi, M., Bologna, L., Cordi, L., Rotilio, D., Pastore, G.M., Durán, N. (2003). Phenolic compounds and total antioxidant potential of commercial wines. Food Chem, 82: 409–416.
• Mira de Orduña, R. (2010). Climate change associated effects on grape and wine quality and production. Food Res. Int, 43: 1844–1855.
• OIV. (2006). Compendium of international analysis of methods-OIV Chromatic Characteristics determination of chromatic characteristics according to CIELab Method OIV-MA-AS2-11. https://www.oiv.int/public/medias/2478/oiv-ma-as2-11.pdf/ , Accessed 21 February 2025.
• OIV. (2020a). Compendium of international methods of wine and must analysis international organization of vine and wine. https://www.oiv.int/ , Accessed 15 April 2025.
• OIV. (2020b). Compendium of International Methods of Analysis of Wines and Musts. https://www.oiv.int/ , Accessed 02 January 2025.
• Olarte Mantilla, S.M., Collins, C., Iland, P.G., Kidman, C.M., Ristic, R., Boss, P.K., Jordans, C. & Bastian, S.E.P. (2018). Shiraz (Vitis vinifera L.) Berry and Wine Sensory Profiles and Composition Are Modulated by Rootstocks. Am. J. Enol. Vitic, 69: 32–44.
• Regina, M. de A., Carmo, E.L. do, Fonseca, A.R., Purgatto, E., Shiga, T.M., Lajolo, F.M., Ribeiro, A.P., Mota, R.V. da. (2010). Altitude influence on the quality of Chardonnay and Pinot Noir grapes in the state of Minas Gerais. Rev Bras Frutic 32: 143–150.
• Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2021). Handbook of Enology, Volume 2: The Chemistry of Wine Stabilization and Treatments. John Wiley & Sons, USA.
• Robinson, J., Harding, J. (2015). The Oxford Companion to Wine. Oxford University Press, United Kingdom.
• Robinson, J., Harding, J., Vouillamoz, J. (2013). Wine grapes: a complete guide to 1,368 vine varieties, including their origins and flavours. Penguin, United Kingdom.
• Ruiz, J., Kiene, F., Belda, I., Fracassetti, D., Marquina, D., Navascués, E., Calderón, F., Benito, A., Rauhut, D., Santos, A., Benito, S. (2019). Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Appl. Microbiol. Biotechnol 103: 7425–7450.
• Sadras, V.O., Moran, M.A. (2012). Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc. Aust J Grape Wine Res 18: 115–122.
• Saint-Cricq de Gaulejac, N., Vivas, N., Glories, Y. (1998). Maturation phenolique: definition et control.https://fr.slideshare.net/centroriccagioia/maturation-phenolique-definition-et-controle , Accessed 02 January 2024.
• Selli, S., Cabaroglu, T., Canbas, A., Erten, H., Nurgel, C., Lepoutre, J.P., Gunata, Z. (2004). Volatile composition of red wine from cv. Kalecik Karasι grown in central Anatolia. Food Chem 85: 207–213.
• Slaghenaufi, D., Peruch, E., Cosmi, M. De, Nouvelet, L., Ugliano, M. (2021). Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations. Oeno One 55: 279–294.
• Song, C., Zuo, L., Shi, P., Meng, J., Wang, Y., Zhang, Z., Xi, Z. (2015). Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines. Sci Hortic 194: 237–245.
• Souza Gonzaga, L., Capone, D.L., Bastian, S.E.P., Jeffery, D.W. (2021). Defining wine typicity: sensory characterisation and consumer perspectives. Aust J Grape Wine Res 27: 246-256.
• Sun, Q., Ebersole, C., Wong, D.P., Curtis, K. (2022). The Impact of Vineyard Mechanization on Grape and Wine Phenolics, Aroma Compounds, and Sensory Properties. Fermentation 8: 318
• Tarara, J.M., Lee, J., Spayd, S.E., Scagel, C.F. (2008). Berry Temperature and Solar Radiation Alter Acylation, Proportion, and Concentration of Anthocyanin in Merlot Grapes. Am J Enol Vitic 59: 235–247.
• Tufariello, M., Capone, S., Siciliano, P. (2012). Volatile components of Negroamaro red wines produced in Apulian Salento area. Food Chem 132: 2155-2164.
• Urvieta, R., Buscema, F., Bottini, R., Coste, B., Fontana, A. (2018). Phenolic and sensory profiles discriminate geographical indications for Malbec wines from different regions of Mendoza, Argentina. Food Chem 265: 120–127.
• Valamoti Soultana, M. (2018). Grapes and Viticulture. In: The Encyclopedia of Archaeological Sciences. S. Lopez Varela (Ed.), 1–4, Wiley Online Library, USA.
• Vilanova, M., Genisheva, Z., Masa, A., Oliveira, J.M. (2010). Correlation between volatile composition and sensory properties in Spanish Albariño wines. Microchem J 95: 240–246.
• Villamor, R.R., Evans, M.A., Ross, C.F. (2013). Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines. Am J Enol Vitic 64: 342–348.
• Wang, Z., Yin, H., Yang, N., Cao, J., Wang, J., Wang, X., Xi, Z. (2022). Effect of vineyard row orientation on microclimate, phenolic compounds, individual anthocyanins, and free volatile compounds of Cabernet Sauvignon (Vitis vinifera L.) in a high-altitude arid valley. Eur Food Res Technol 248: 1365–1378.
• Wei, R., Ding, Y., Chen, N., Wang, L., Gao, F., Zhang, L., Song, R., Liu, Y., Li, H., Wang, H. (2022). Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine. Food Res Int 156: 111372.
• Zang, X., Du, Q., Qu, R., Ye, D., Lu, Y., Liu, Y. (2022). Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones. Fermentation 8: 501.