Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

• Published in: Food control 2014-12, Vol.46, p.446-454
• Main Authors: Sen, Ilknur, Tokatli, Figen
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; Multivariate analysis; Polyphenol content; Varietal classification; Vintage
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2014.06.015

The aim of this study was to characterize and compare the wines of main native and nonnative grape varieties grown in Turkey. The polyphenol compositions of red and white monovarietal wines of 11 grape varieties have been evaluated for four vintages (2006–2009). Discrimination of wines with respect to variety and vintage was studied by partial least square-discriminant analysis. Boğazkere red wines were the highest and Kalecik Karası red wines were the lowest in total phenol content. Syrah wines were the highest in anthocyanin compounds. (+)-catechin and (−)-epicatechin contents of Cabernet Sauvignon, Merlot and Syrah wines were the highest, whereas those compounds were detected in lower amounts in native wines. For the case of white wines, the discrimination among Emir, Muscat and Sultaniye wines was based on hydroxycinnamic acids, flavan-3-ols and total phenol content. The vintage based discrimination of red wines was affected at most from malvidin compounds. White wines could also be discriminated according to their vintage based on the presence of quercetin-3-O-galactoside, vanillic acid and o-coumaric acid. The phenolic descriptors of wines can be used in the authentication of wines with respect to variety and harvest year. •Native Boğazkere wines had the highest total phenol content.•Merlot wines had the highest amounts of epicathecin and cathechin.•Muscat wines had very high amount of hydroxycinnamic acids.•Emir and Narince white wines were richer in t-resveratrol and cathechin.•Kalecik Karası and Sultaniye wines had the lowest total phenolic content.