PT  - JOURNAL ARTICLE
AU  - Ilknur Sen
AU  - Figen Tokatli
TI  - Characterization and Classification of Turkish Wines Based on Elemental Composition
AID  - 10.5344/ajev.2013.13081
DP  - 2014 Mar 01
TA  - American Journal of Enology and Viticulture
PG  - 134--142
VI  - 65
IP  - 1
4099  - http://www.ajevonline.org/content/65/1/134.short
4100  - http://www.ajevonline.org/content/65/1/134.full
SO  - Am. J. Enol. Vitic.2014 Mar 01; 65
AB  - 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.