Elemental Composition of Red Wines in Southeast Turkey

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dc.contributor.authorKaratas, Dilek Degirmenci
dc.contributor.authorAydin, Firat
dc.contributor.authorAydin, Isil
dc.contributor.authorKaratas, Huseyin
dc.date.accessioned2024-04-24T17:18:15Z
dc.date.available2024-04-24T17:18:15Z
dc.date.issued2015
dc.departmentDicle Üniversitesien_US
dc.description.abstractMineral profiles of wines and soil extracts were analysed in the five most popular international wines (Cabernet Sauvignon, Syrah, Merlot, Cot, and Tannat) and national Bogazkere, which is one of the highest-quality grapevine varieties grown in Turkey. We carried out study to establish the mineral and metal concentrations in wines from Southeast Anatolia of Turkey. The ICP-OES method was used for accurate determination of concentrations of 12 elements including Ca, Cd, Co, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, and Zn. The high levels of iron, potassium, sodium, and calcium were observed in the wine samples analysed. Major elements were also abundantly found in the soil samples. Minor element contents of wine samples were compatible with results other researches. The amount of metal content in wine is an important issue. A remarkable finding of the study was that heavy metals like Pb (found below acceptable limits only in three samples), Co, and Cd were not detected. The results obtained did not exceed the maximum acceptable limits established by the Office International de la Vigne et du Vin. Our results showed that the mineral compositions of wine and soils were interrelated. The analysis of the soil samples taken from the vineyard locations showed similar results for highest composition of major minerals. The characteristics of the wines produced in the Southeast Region of Turkey were analysed for the first time.en_US
dc.identifier.doi10.17221/58/2014-CJFS
dc.identifier.endpage236en_US
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84928982082
dc.identifier.scopusqualityQ3
dc.identifier.startpage228en_US
dc.identifier.urihttps://doi.org/10.17221/58/2014-CJFS
dc.identifier.urihttps://hdl.handle.net/11468/18690
dc.identifier.volume33en_US
dc.identifier.wosWOS:000354767300005
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherCzech Academy Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMineral Contenten_US
dc.subjectVitis Vinifera L.en_US
dc.subjectSoilen_US
dc.subjectIcp-Oesen_US
dc.titleElemental Composition of Red Wines in Southeast Turkeyen_US
dc.titleElemental Composition of Red Wines in Southeast Turkey
dc.typeArticleen_US

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