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Title: Characterization and classification of Turkish wines based on elemental composition
Authors: Şen, İlknur
Tokatlı, Figen
Şen, İlknur
Tokatlı, Figen
Izmir Institute of Technology. Food Engineering
Keywords: Geographical classification
Grape variety
Mineral content
Multivariate analysis
Issue Date: Mar-2014
Publisher: American Society for Enology and Viticulture
Source: Şen, İ., and Tokatlı, F. (2014). Characterization and classification of Turkish wines based on elemental composition. American Journal of Enology and Viticulture, 65(1), 134-142. doi:10.5344/ajev.2013.13081
Abstract: Commercial wines from 13 native and nonnative varieties in Turkey were analyzed for their elemental composition. Wines from four vintages (2006-2009) were analyzed by inductively coupled plasma with atomic emission spectrometry and mass spectroscopy (ICP-AES and ICP-MS) followed by multivariate statistics to study vintage, varietal, and regional differences. According to the partial least squares-discriminant analysis, wines from western regions could be discriminated with their higher Pb content. The red wines of two native grapes, Boǧazkere and Öküzgözü, were separated from the remaining varieties based on their high Ca and low B and Cu levels. Öküzgözü wines were different from Syrah and Cabernet Sauvignon wines. Similarly, native Emir wines showed differences from Muscat wines. The effective variables for discrimination analysis were natural minerals (Sr, Li, Al, Ba, and B) and minerals originating from agricultural activities, processing, or pollution (Ca, Cu, Mg, Co, Pb, and Ni). Characteristics of Turkish wines from native and nonnative grape varieties such as Cabernet Sauvignon, Merlot, Syrah, and Chardonnay were defined in terms of their mineral content for the first time.
ISSN: 0002-9254
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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