Now showing items 1-6 of 6
Differentiation of wines with the use of combined data of UV-visible spectra and color characteristics
UV-visible spectra and color parameters of monovarietal wines with orthogonal partial least square-discriminant analysis (OPLS-DA) were shown to be practical and rapid methods for classification purposes. Red and white ...
Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines
Rapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and ...
Phenolics profile of a naturally debittering olive in comparison to regular olive varieties
BACKGROUND: Hurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol ...
Characterization and classification of Turkish wines based on elemental composition
(American Society for Enology and Viticulture, 2014-03)
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 ...
Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles
The 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 ...
Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties
Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require ...