Abstract
The chemical characteristic of home-made wine, based on the vinification process of Maréchal Foch grapes with minimal intervention, was discussed. The addition of honey in the vinification process has been studied to improve the parameters of the pro-health properties of wine. Assays of antioxidant capacity, pH, colour intensity, total acidity, histamine, tyramine, tryptamine and phenylethylamine contents were carried out during the fermentation, maturation and storage processes. Moreover, the discussed above and selected oenological and quality parameters (organic acids, metals, total and free sulphur dioxide, alcohol content) of obtained wines were compared with commercial wines. Obtained results of allergenic compounds (SO2 and histamine) showed a significantly lower level for home-made wines. The presence of honey during the fermentation process significantly improved the antioxidant parameters, titratable acidity, and influenced the final product colour intensity and colour brilliance. The obtained data show that home-produced wine seems to be a valuable alternative to traditional commercial production due to the lack of chemical additives and potentially allergenic substances in the presence of compounds that enhance human health. Moreover, minimal intervention during fermentation, no filtering step, no chemical additives, processing aids and clarifying substances suggest that home-made wine can be considered natural.
Highlights
Nowadays, the market offers organic wines, biodynamic wines, natural wines, wine without sulphites, or wines with low environmental impact, which results from the growing interest of consumers in these products
New grapevine varieties composed of hybrid types better suited to the Polish climate and cultural changes resulting from the accession to the EU cause dynamic development of viticulture [2]
The red wine-making was based on maceration and alcoholic fermentation, followed by malolactic fermentation
Summary
The market offers organic wines, biodynamic wines, natural wines, wine without sulphites, or wines with low environmental impact, which results from the growing interest of consumers in these products. Natural wine refers to wine-making free of added plant protection chemicals and other additives. Such wine requires the usage of organic farming, minimal intervention during fermentation, and low histamine and sulphite concentrations in the final product [1]. New grapevine varieties composed of hybrid types better suited to the Polish climate and cultural changes resulting from the accession to the EU cause dynamic development of viticulture [2]. The grapevine cultivars adapted to the harsh climatic conditions give the Polish grape wines some unique sensory features
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
