Abstract
Total phenolic (TPC), flavonoid (TFC) and tannin (TTC) contents, total SO2, total acids, pH, and reducing sugars were measured in twenty five Slovenian red wines from three key wine producing regions, Podravje, Posavje and Primorska. The results were chemometrically analysed and the wines were classified according to wine growing region and vine variety. Principal component analysis proved that TPC, TFC and TTC contents were primarily responsible for variation in the wines. Additionally, linear discriminant analysis (LDA) was performed and resulted in the satisfactory classification of samples by both vine variety and region.
Highlights
Slovenia is a small European country with a long history of wine production in three key wine growing regions, Podravje in the east, Primorska in the west and Posavje just south of the center
Principal component analysis proved that Total phenolic (TPC), Total Flavonoids Content (TFC) and Total Condensed Tannins Content (TTC) contents were primarily responsible for variation in the wines
When our results are compared with the literature data, it is clear that Slovenian red wines are a very rich source of flavonoids; by applying colorimetric method using rutin as a standard, TFC was determined in the range of 0.05 to 0.38 g RUT L–1
Summary
Slovenia is a small European country with a long history of wine production in three key wine growing regions, Podravje in the east, Primorska in the west and Posavje just south of the center. Wine is a complex matrix and its major components are water (81%), ethanol (between 11% and 15%) and sugars It contains a wide range of organic and inorganic compounds, including polyphenols, different organic acids and nitrogenous compounds.[1] The concentration levels of these compounds are influenced by several oenological factors such as origin, vine variety, winemaking practices, ageing and vintage. This process consists of building mathematical-statistical models based on quantitative and qualitative information about the natural constituents, such as content of trace elements,[5] organic wine constituents such as volatile compounds,[6] sugars,[7] polyphenols,[8] anthocyanins,[9] etc
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