Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5546
Full metadata record
DC FieldValueLanguage
dc.contributor.authorŞen, İlknur-
dc.contributor.authorTokatlı, Figen-
dc.date.accessioned2017-05-17T13:45:22Z-
dc.date.available2017-05-17T13:45:22Z-
dc.date.issued2014-03-
dc.identifier.citationŞen, 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.2013.13081en_US
dc.identifier.issn0002-9254-
dc.identifier.issn1943-7749-
dc.identifier.urihttp://doi.org/10.5344/ajev.2013.13081-
dc.identifier.urihttp://hdl.handle.net/11147/5546-
dc.description.abstractCommercial 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.en_US
dc.description.sponsorshipScientific Research Project of Izmir Institute of Technology (IYTE-BAP-18-2008)en_US
dc.language.isoenen_US
dc.publisherAmerican Society for Enology and Viticultureen_US
dc.relation.ispartofAmerican Journal of Enology and Viticultureen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGeographical classificationen_US
dc.subjectGrape varietyen_US
dc.subjectMineral contenten_US
dc.subjectMultivariate analysisen_US
dc.subjectWineen_US
dc.titleCharacterization and classification of Turkish wines based on elemental compositionen_US
dc.typeArticleen_US
dc.authoridTR115454en_US
dc.authoridTR26995en_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume65en_US
dc.identifier.issue1en_US
dc.identifier.startpage134en_US
dc.identifier.endpage142en_US
dc.identifier.wosWOS:000338924900013
dc.identifier.scopusSCOPUS:2-s2.0-84900114863
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.5344/ajev.2013.13081-
dc.relation.doi10.5344/ajev.2013.13081en_US
dc.coverage.doi10.5344/ajev.2013.13081en_US
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Files in This Item:
File Description SizeFormat 
5546.pdfMakale704.54 kBAdobe PDFThumbnail
View/Open
Show simple item record

CORE Recommender

SCOPUSTM   
Citations

16
checked on Oct 23, 2021

WEB OF SCIENCETM
Citations

20
checked on Oct 23, 2021

Page view(s)

26
checked on Oct 27, 2021

Download(s)

28
checked on Oct 27, 2021

Google ScholarTM

Check

Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.