Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYayıncıda açık erişim2021Evaluating the chemical and metal contamination of commercial raki, a grape-based alcoholic beverage from turkey
Menevseoglu, Ahmed; Cabaroglu, Turgut
Turkish Raki is one of the most consumed alcoholic beverages in Turkey. The chemical and metal contamination of alcoholic beverages is a threat to human health and lowers the quality of the product. Ethyl carbamate and furfural are carcinogenic to animals, and have been classified as Group 2A and 3 agents respectively by the International Agency for Research on Cancer. Factors, such as raw materials, process time and storage, affect metal concentrations in beverages. Limits for chemicals and metals in Raki have not yet been established by the Turkish agency. The present study aimed to evaluate the chemical and metal contamination of commercial Turkish Raki. Thirty-seven different types of Turkish Raki were purchased from local markets in Turkey. Ethyl carbamate (EC) and furfural (FR) levels were measured by Gas Chromatography-Mass Spectroscopy (GC-MS). Arsenic, copper, lead, and zinc levels were measured by Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). None of the Raki samples contained EC. Furfural was not detected in commercial Raki samples but only in illegal Raki samples. Ethanol and methanol levels complied with Turkish regulation. Our data shows that commercial Raki from Turkey was contaminated by very low amounts of arsenic (<LOD-0.02 mg/L), copper (0.05-0.41 mg/L), lead (< LOD- 0.03 mg/L) and zinc (0.01-0.39 mg/L).
- MakaleYalnız künye2021Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia
Arpa Zemzemoglu, Tuba Eda; Darıcı, Merve; Cabaroglu, Turgut
The aim of this study was to determine the potential of red wine production from the Kösetevek grape variety (Vitis Vinifera L.) cultivated in Elazig province of Turkey and to define the characteristics of Kösetevek wines. To determine the grapes for wine production quality, the general composition, phenolic compounds, aroma compounds and sensory analysis of the wines were carried out. Aroma compounds were performed by solid-phase extraction (SPE) and then analyzed by gas chromatography (GC) along with gas chromatography/mass spectrometry (GC/MS). Results showed that the red wines obtained from Kösetevek grapes consisted of 50 aroma compounds for 2014 vintages and 49 aroma compounds for 2015 vintages. Esters were the main components contributing to the Kösetevek wine aroma along with ethyl hydrogen succinate and ethyl–4–hydroxy butanoate. The amount of total phenolic compounds, total anthocyanin, and the tannin in Kösetevek wines were found to be between 3705.45 and 3015.63 mg/L, 554.25–502.35 mg/L, and 4.5–3.95 g/L at 2014–2015 vintages, respectively. As to sensory evaluation, Kösetevek wines were characterized as a deep purple color, middle to high body, and rich in red fruit (cherries, plums), and dried fruit odors. This study has provided enological properties and aroma characterization of Kösetevek wines. The results of the study showed that Kösetevek wines could be considered as an alternative to other wines obtained from native grape varieties of the region.