Abstract
Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo sub-region, from harvests 2015 and 2016. Basic oenological parameters and biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging in wines from harvest 2016. The results of the basic analytical values such as total phenolic acid (TPA), total sulfur dioxide (SO2), pH, actual alcohol content (EtOH), and titratable acidity (TA) were in accordance with generally known values in wines and met the legislative requirements within oenological practices. Biologically active substances, such as gallic acid, trans-caffeic acid (TCA), trans-p-coumaric acid (TPCA), rutin, ferulic acid (FA), myricetin, resveratrol, and quercetin were identified. Comparing the analytical values of individual types of wine leads to a better understanding of winemaking technology and the development of wine as such. The subject of the study was also the monitoring of produced grape pomace incurred during wine production harvest 2015 with the indication of possibilities of its further use.
Highlights
Wine is one of the most frequently consumed beverages in many parts of the world, and it has been known since the early days of civilization [1]
The aim of the study was to estimate the amount of grape pomace produced during the production of the wine harvest 2015 and to evaluate of evolution of analytical parameters from the wine harvest 2016 under two different storage conditions
Knowledge of the analytical values of wines is essential for understanding wine technology
Summary
Wine is one of the most frequently consumed beverages in many parts of the world, and it has been known since the early days of civilization [1]. The medical use of wine dates back to 2400 BC [2] when it was applied mainly as an antiseptic, a painkiller, and for digestive disorders [2,3]. Alcohol consumption can have both beneficial and detrimental effects on human health, depending on the amount consumed and the profile of the consumer. The positive effects of wine—when consumed moderately—on human health have been described by many authors. The most common effects include the reduction in the risk of cardiovascular diseases and mortality [4,5], and the decrease in blood pressure in patients with hypertension [6], antitumor [7], antiatherogenic, antiinflammatory, antiviral, and antibacterial activity [8,9]. Other authors have not found any effects on human health at all [10,11], while the last group of authors have even found negative effects [12]
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