Abstract
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−1, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L−1, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L−1 and lactic acid was present between 1.53 and 0.01 g L−1. 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.
Highlights
The primary and secondary plant metabolites play critical roles in the health of humans and could be nutritionally important
In this work, chemical parameters such as sugar content, organic acid, total phenolic content and the antioxidant activity of 12 white wines from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions
Mean content of total acids varied between 4.63 ± 0.09 and 6.63 ± 0.05 g.L−1, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L−1, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L−1 and lactic acid was present between 1.53 and 0.01 g L−1
Summary
The primary and secondary plant metabolites play critical roles in the health of humans and could be nutritionally important. Determination of the main chemical composition of wine, including ethanol content, residual sugars, total and volatile acidity, main organic acids, as well as aroma compounds, phenolic compounds and antioxidant properties could be considered as one of the most important parameters that determine the quality of wine. The objectives of the present work were (1) to determine the main carbohydrates (glucose and fructose), organic acids (malic, tartaric and lactic) as well as alcohol content, total phenolics and antioxidant activity in white Slovak wines from chardonnay, pinot blanc and pinot gris varieties, and (2) to study the relationship between the chemical composition of white wines from various varieties and wine geographic indication, applying Fourier-transform infrared (FTIR) spectroscopy and UV-Vis spectrophotometric (TAA, TPC) methods
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