Differentiation of wines with the use of combined data of UV–visible spectra and color characteristics

•Combination of UV–visible spectra and color was found effective for authentication.•OPLS-DA models were more effective than PLS-DA models in discrimination.•Syrah, Merlot and Öküzgözü wines have higher anthocyanin contents.•Cabernet Sauvignon and Syrah wines were separated from wines of indigenous grapes.•Chardonnay and Muscat had different color characteristics than Emir wines.

UV–visible spectra and color parameters of monovarietal wines with orthogonal partial least square-discriminant analysis (OPLS-DA) were shown to be practical and rapid methods for classification purposes. Red and white wines from the 2006–2009 vintages were characterized in terms of color, anthocyanin content and UV–visible spectra. Syrah and Cabernet Sauvignon wines had high color density and intensity. Kalecik Karası wines had the highest CIELab parameters and the lowest color density. Boğazkere and Öküzgözü wines showed similarities with respect to their high red color parameters and were distinct from other wines. Merlot, Syrah and Öküzgözü wines had the highest total anthocyanin content (61.9–55 mg/L as median values). White wines made from Chardonnay, Muscat and Emir grapes were found to have different color characteristics. The vintage-based discrimination of red wines was mostly apparent in total anthocyanin contents. Different UV wavelength regions were found to be effective in classification with respect to variety and vintage. Correct classification rates in the validation set were 100% and 75%, for varietal and vintage classifications, respectively. This study demonstrated the potential of combination of UV–visible spectra and color characteristics to be used in the authentication of wines.