摘要：In the study, aroma substances of rose wines which are made from Çalkarası grapes, that collected from various altitude regions of Denizli, town of Selcen and villages Sazak and Karakaya from town of Çal, are identified and differences of these substances are studied with respect to change in the altitude. Aroma extraction of wines is made by using liquid-liquid extraction method and the amount, identification and olfactometric evaluation is made by using GC-MS-FID and GC-MS-O technics. The highest amount of aroma compounds is found in Selcen sub-region (low altitude) and followed by Karakaya and Sazak, respectively. Results obtained from olfactometric analysis showed that most potent aroma compounds in Çalkarası rose wines are ethyl octanoate, isoamyl acetate, ethyl butanoate, ethyl decanoate, butanoik acid, isoamyl alcohol, 2-phenyl acetate, 2-phenyl alcohol. In terms of sensory analysis sub-region Çalkarası rose wines are found almost similar to each other. According to flavor profile Selcen wine is ranked the highest followed by Karakaya and Sazak (P<0.05). Also, fruity, tropical fruit and flowery odors are found potent in the results of aroma profile analysis. Lastly, in general, Selcen wine is appreciated the most.
关键词：Çalkarası; rose wine; altitude; aroma; GC-MS-FID; GC-O
