摘要：In this study, sensory descriptors of Kalecik Karas. (KK) wines belong to different vintages (2010, 2011, 2012, and 2013) from two different geographic regions of Kalecik/ Ankara and Güney/ Denizli were aimed to investigate. Sensory evaluation was carried out by Descriptive Sensory Analysis (DA) method. Principal Component Analyses (PCA) was used to evaluate the sensory data. Samples have been provided from the winery that made production under controlled conditions with yield control. In consequence of DA and PCA, main dominant attributes of KK wines were red fruit, dark fruit and dry fruit odors. In Ankara wines; red fruit, flowery and spicy notes were more dominant whereas In Denizli wines; dry fruit and marmalade notes were dominant. Panelist were refers to cherry, strawberry, red plum and raspberry odors as a red fruit descriptive; gooseberry, blackberry and blueberry odors as a dark fruit descriptive and plum, raisin and fig odors as a dry fruit descriptive. As a result of Principal Component Analyses (PCA) in sensory evaluations, young KK wines has shown positive correlation with red fruit, dark fruit, flowery, color, body, complexity and harmony attributes whereas aged KK wines has shown positive correlation with dry fruit, vanilla, spices, chocolate and jam attribute.
关键词：Quality; Kalecik Karas.; wine; sensory; DA; PCA
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