Czech J. Food Sci., 2015, 33(3):228-236 | DOI: 10.17221/58/2015-CJFS

Elemental composition of red wines in Southeast TurkeyFood Analysis, Food Quality and Nutrition

Dİlek DEĞİRMENCİ KARATAŞ1, Firat AYDIN2, Isil AYDIN3, Hüseyın KARATAŞ1
1 Department of Horticulture
2 Department of Chemistry, Faculty of Agriculture,
3 Department of Analytical Chemistry, Faculty of Medicinal, Dicle University, Diyarbakir, Turkey

Mineral profiles of wines and soil extracts were analysed in the five most popular international wines (Cabernet Sauvignon, Syrah, Merlot, Cot, and Tannat) and national Boğazkere, 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.

Keywords: mineral content; Vitis vinifera L.; soil; ICP-OES

Published: June 30, 2015  Show citation

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DEĞİRMENCİ KARATAŞ D, AYDIN F, AYDIN I, KARATAŞ H. Elemental composition of red wines in Southeast Turkey. Czech J. Food Sci. 2015;33(3):228-236. doi: 10.17221/58/2015-CJFS.
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