摘要：The aim of this study was to investigate the suitability of Muscat grapes grown in Tarsus region of Turkey for the production of dessert wine. Must obtained from Muscat grapes (64 Oechsle degree) was spontaneously fermented. To produce sweet type of dessert wines, when Oechsle degree dropped to 45, certain amount of partially fermented must was removed and potable ethanol was added to stop the fermentation. Same procedure was done for the production of semidry and dry wines at 42 and 23 Oechsle degrees, respectively. The ethanol content presupposed of dessert wines was approximately %16 by volume. Wines were, then, matured, fined, filtered and bottled. They were evaluated by chemical and sensory analyses. The alcohol content of dessert wines varied from 15.7% to 16.5% by volume, total acidity from 53 me/l to 55 me/l, volatile acidity from 9 me/l to 10 me/l and reducing sugar from 32.5 g/l to 95.0 g/l. Sweet type of dessert wines was the most preferred one according to sensory test.
