Characterization and classification of wines from grape varieties grovn in Turkey
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Date
2014
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Publisher
Izmir Institute of Technology
Open Access Color
Green Open Access
Yes
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No
Abstract
The wines of Turkish grapes from four vintages (2006-2009) were classified
according to variety, geographical origin and vintage based on their chemical
composition (element, polyphenol, color, acid, sugar, alcohol, pH, total phenol and brix)
by using multivariate statistical techniques.
In the varietal classification of red wines, the partial least square-discriminant
analysis (PLS-DA) demonstrated the discrimination of Boğazkere-Öküzgözü, Kalecik
Karası, Syrah and Cabernet Sauvignon varieties from each other as the significant
element, polyphenol, organic acid, sugar and alcohol parameters were combined in the
model. Boğazkere and Öküzgözü wines of East Anatolia were characterized with their
high coumaroylated anthocyanin derivatives, while Syrah wines of West Anatolia were
rich in anthocyanins and flavonols. Kalecik Karası wines were the poorest in terms of
total phenol content. In the classification of white wines, Emir wines of Kapadokya
region were characterized with their high Li, Sr and resveratrol contents. Sultaniye
wines were the lowest in polyphenol content and Muscat wines were the richest in
hydroxycinnamic acids.
The regional discrimination of red and white wines was achieved with the
significant element and polyphenol compositions. The western region wines were
characterized with their higher Pb content which may be due to the industrialization of
West Anatolia. Moreover, red wines of Tekirdağ region were recognized with their low
flavonol-glycoside contents. 2009 vintage red wines were characterized with their high
anthocyanin and flavonol contents. In the same way, 2009 vintage white wines had
higher flavonols, flavonol-glycosides, phenolic acids and flavan-3-ols.
Description
Thesis (Doctoral)--Izmir Institute of Technology, Food Engineering, Izmir, 2014
Includes bibliographical references (laves: 185-201)
Text in English; Abstract: Turkish and English
Includes bibliographical references (laves: 185-201)
Text in English; Abstract: Turkish and English
Keywords
Wine, Food Engineering, Gıda Mühendisliği