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dc.contributor.authorŞen, İlknur
dc.contributor.authorTokatlı, Figen
dc.date.accessioned2017-06-14T08:34:21Z
dc.date.available2017-06-14T08:34:21Z
dc.date.issued2014-12
dc.identifier.citationŞen, İ., and Tokatlı, F. (2014). Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles. Food Control, 46, 446-454. doi:10.1016/j.foodcont.2014.06.015en_US
dc.identifier.issn0956-7135
dc.identifier.urihttp://doi.org/10.1016/j.foodcont.2014.06.015
dc.identifier.urihttp://hdl.handle.net/11147/5763
dc.description.abstractThe aim of this study was to characterize and compare the wines of main native and nonnative grape varieties grown in Turkey. The polyphenol compositions of red and white monovarietal wines of 11 grape varieties have been evaluated for four vintages (2006-2009). Discrimination of wines with respect to variety and vintage was studied by partial least square-discriminant analysis. Boǧazkere red wines were the highest and Kalecik Karasi{dotless} red wines were the lowest in total phenol content. Syrah wines were the highest in anthocyanin compounds. (+)-catechin and (-)-epicatechin contents of Cabernet Sauvignon, Merlot and Syrah wines were the highest, whereas those compounds were detected in lower amounts in native wines. For the case of white wines, the discrimination among Emir, Muscat and Sultaniye wines was based on hydroxycinnamic acids, flavan-3-ols and total phenol content. The vintage based discrimination of red wines was affected at most from malvidin compounds. White wines could also be discriminated according to their vintage based on the presence of quercetin-3- O-galactoside, vanillic acid and o-coumaric acid. The phenolic descriptors of wines can be used in the authentication of wines with respect to variety and harvest year. © 2014 Elsevier Ltd.en_US
dc.description.sponsorshipScientific Research Project of Izmir Institute of Technology (2010-IYTE-07)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.foodcont.2014.06.015en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMultivariate analysisen_US
dc.subjectPolyphenol contenten_US
dc.subjectVarietal classificationen_US
dc.subjectVintageen_US
dc.titleAuthenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profilesen_US
dc.typearticleen_US
dc.contributor.authorIDTR115454en_US
dc.contributor.authorIDTR26995en_US
dc.contributor.iztechauthorŞen, İlknur
dc.contributor.iztechauthorTokatlı, Figen
dc.relation.journalFood Controlen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume46en_US
dc.identifier.startpage446en_US
dc.identifier.endpage454en_US
dc.identifier.wosWOS:000340300300060
dc.identifier.scopusSCOPUS:2-s2.0-84903467294
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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