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Research Article

Characterization and Classification of Turkish Wines Based on Elemental Composition

Ilknur Sen, Figen Tokatli
Am J Enol Vitic.  2014  65: 134-142  ; DOI: 10.5344/ajev.2013.13081
Ilknur Sen
1Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, TR35430, Turkey
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Figen Tokatli
1Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, TR35430, Turkey
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  • For correspondence: figentokatli@iyte.edu.tr
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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, Boğazkere 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.

  • geographical classification
  • grape variety
  • mineral content
  • multivariate analysis
  • wine
  • ©2014 by the American Society for Enology and Viticulture
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You have accessRestricted access
Characterization and Classification of Turkish Wines Based on Elemental Composition
Ilknur Sen, Figen Tokatli
Am J Enol Vitic.  2014  65: 134-142  ; DOI: 10.5344/ajev.2013.13081
Ilknur Sen
1Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, TR35430, Turkey
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Figen Tokatli
1Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, TR35430, Turkey
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: figentokatli@iyte.edu.tr

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Characterization and Classification of Turkish Wines Based on Elemental Composition
Ilknur Sen, Figen Tokatli
Am J Enol Vitic.  2014  65: 134-142  ; DOI: 10.5344/ajev.2013.13081
Ilknur Sen
1Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, TR35430, Turkey
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Figen Tokatli
1Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, TR35430, Turkey
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: figentokatli@iyte.edu.tr
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