摘要：In this study, Sensory descriptor and general composition of Bornova Muscat wine that produced in Aegean Region of Turkey are obtained from marketplace were investigated. Sensory evaluation was carried out by Descriptive Sensory Analysis (DA) method. Principal Component Analyses (PCA) was used to evaluate the sensory data. Alcohol and total acid contents of Bornova Muscat wines varied between %11.0-%14 v/v and 6.1-7.8 g/L, respectively. Volatile acid and sulphur dioxide levels of all wines were in compliance with Turkish Food Codex. According to the Flavor and Aroma Profile Analysis, Bornova Muscat wines were found to be similar in terms of color attribute and were described as yellow-green silver glow to pale gold. The results of Principal Component Analysis showed that all wines except one sample were similar with respect to sensory evaluation. The wines were positively correlated to lavender-linden, tropical fruits, citrus, floral and tree fruits and negatively correlated to bitterness and sourness.
关键词：Muscat of Bornova; wine; descriptive sensory analysis; PCA
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