RT Journal Article
SR Electronic
T1 Characterization and Classification of Turkish Wines Based on Elemental Composition
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2013.13081
DO 10.5344/ajev.2013.13081
A1 Ilknur Sen
A1 Figen Tokatli
YR 2013
UL http://www.ajevonline.org/content/early/2013/12/04/ajev.2013.13081.abstract
AB This study presents elemental characterization of Turkish wines from native and non-native grapes to show the differences and similarities between these two groups of wines. Commercial 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 the vintage, varietal, and regional differences. According to the partial least square-discriminant analysis (PLS-DA), the following differences were observed: The western regions could be discriminated with their higher Pb content. The red wines of two native grapes, Bo azkere and Öküzgözü, were separated from the remaining varieties based on their high Ca and low B and Cu levels. Öküzgözü wines were different than Syrah and Cabernet Sauvignon wines. Similarly, native Emir wines showed differences from Muscat wines. The effective variables on 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). As a conclusion, characteristics of Turkish wines from native and non-native grape varieties such as Cabernet Sauvignon, Merlot, Syrah and Chardonnay were defined in terms of their mineral content for the first time.