Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia

In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in o...

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Autores principales: Silvia Jakabová, Martina Fikselová, Andrea Mendelová, Michal Ševčík, Imrich Jakab, Zuzana Aláčová, Jana Kolačkovská, Violeta Ivanova-Petropulos
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spelling oai:doaj.org-article:00d66b19d6f74f979764e0cc3b90b88b2021-11-25T16:43:29ZChemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia10.3390/app1122110592076-3417https://doaj.org/article/00d66b19d6f74f979764e0cc3b90b88b2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/22/11059https://doaj.org/toc/2076-3417In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions. The wine samples were examined by Fourier-transform infrared spectroscopy (FTIR) and UV-VIS spectrophotometry (for determination of total polyphenolic content (TPC) and total antioxidant activity (TAA)) methods. Content of alcohol ranged between 11.50% and 13.80% with the mean value 12.52%. Mean content of total acids varied between 4.63 ± 0.09 and 6.63 ± 0.05 g.L<sup>−1</sup>, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L<sup>−1</sup>, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L<sup>−1</sup> and lactic acid was present between 1.53 and 0.01 g L<sup>−1</sup>. The content of fructose was, in general, higher in the samples from the Južnoslovenská and Nitrianska wine regions and glucose was higher in the Malokarpatská wine region. Chardonnay wines showed the highest content of total polyphenols and the antioxidant activity in the samples ranged from 51.06 ± 027 to 72.53 ± 0.35% inhibition of DPPH. The PCA analysis based on chemical descriptors distinguished the Nitrianska and Stredoslovenská wine regions. According to similarities among the wine samples, four main classes were formed by cluster analysis.Silvia JakabováMartina FikselováAndrea MendelováMichal ŠevčíkImrich JakabZuzana AláčováJana KolačkovskáVioleta Ivanova-PetropulosMDPI AGarticlewhite wineFTIRUV-VIS spectrophotometrychemical compositiongeographic indicationTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 11059, p 11059 (2021)
institution DOAJ
collection DOAJ
language EN
topic white wine
FTIR
UV-VIS spectrophotometry
chemical composition
geographic indication
Technology
T
Engineering (General). Civil engineering (General)
TA1-2040
Biology (General)
QH301-705.5
Physics
QC1-999
Chemistry
QD1-999
spellingShingle white wine
FTIR
UV-VIS spectrophotometry
chemical composition
geographic indication
Technology
T
Engineering (General). Civil engineering (General)
TA1-2040
Biology (General)
QH301-705.5
Physics
QC1-999
Chemistry
QD1-999
Silvia Jakabová
Martina Fikselová
Andrea Mendelová
Michal Ševčík
Imrich Jakab
Zuzana Aláčová
Jana Kolačkovská
Violeta Ivanova-Petropulos
Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia
description In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions. The wine samples were examined by Fourier-transform infrared spectroscopy (FTIR) and UV-VIS spectrophotometry (for determination of total polyphenolic content (TPC) and total antioxidant activity (TAA)) methods. Content of alcohol ranged between 11.50% and 13.80% with the mean value 12.52%. Mean content of total acids varied between 4.63 ± 0.09 and 6.63 ± 0.05 g.L<sup>−1</sup>, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L<sup>−1</sup>, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L<sup>−1</sup> and lactic acid was present between 1.53 and 0.01 g L<sup>−1</sup>. The content of fructose was, in general, higher in the samples from the Južnoslovenská and Nitrianska wine regions and glucose was higher in the Malokarpatská wine region. Chardonnay wines showed the highest content of total polyphenols and the antioxidant activity in the samples ranged from 51.06 ± 027 to 72.53 ± 0.35% inhibition of DPPH. The PCA analysis based on chemical descriptors distinguished the Nitrianska and Stredoslovenská wine regions. According to similarities among the wine samples, four main classes were formed by cluster analysis.
format article
author Silvia Jakabová
Martina Fikselová
Andrea Mendelová
Michal Ševčík
Imrich Jakab
Zuzana Aláčová
Jana Kolačkovská
Violeta Ivanova-Petropulos
author_facet Silvia Jakabová
Martina Fikselová
Andrea Mendelová
Michal Ševčík
Imrich Jakab
Zuzana Aláčová
Jana Kolačkovská
Violeta Ivanova-Petropulos
author_sort Silvia Jakabová
title Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia
title_short Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia
title_full Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia
title_fullStr Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia
title_full_unstemmed Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia
title_sort chemical composition of white wines produced from different grape varieties and wine regions in slovakia
publisher MDPI AG
publishDate 2021
url https://doaj.org/article/00d66b19d6f74f979764e0cc3b90b88b
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