Abstract:
In this study, the effects of the use of different commercial yeasts on the aroma compounds of rosé wines produced from Öküzgözü grape grown in Turkey were investigated. For this purpose, three different wines have been produced through spontaneous fermentation and using commercial yeasts (NBY17 and Zymaflore X5). The aroma compounds were isolated using the liquid-liquid extraction method. These compounds were identified and quantified using the GC-MS-FID. The total amount of aroma compounds was found 150,749.4 µg/L in spontaneous wine, 170,681.6 µg/L in wine using NBY17, and 162,623.1 µg/L in wine using Zymaflore X5. The most dominant aroma groups in wines were higher alcohols and esters. In general, NBY17 has been found to play an important role in the formation of pleasing aromatic compounds in wine both in terms of aroma formation and sensory properties. This study provided the first data on the formation ability of aroma compounds for NBY17 yeast.