Abstract
Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties such as colour, taste and aroma, but also has antioxidant properties. The aim of this study was to determine total polyphenol and total anthocyanin contents, and to evaluate antioxidant effects and wine colour density of red wines ‘Pinot Noir’ produced in Slovakia. Thirteen analysed, bottled, quality dry ‘Pinot Noir’ wines with origin in various Slovak wine regions were purchased in retail network, to provide that analysed samples of wine would have the same properties as wines that are consumed by common consumers. The content of total polyphenols in analysed ‘Pinot Noir’ wines ranged from 1458 to 3324 mg GAE l-1, while contents of total anthocyanins ranged from 43.6 to 279.6 mg l-1. Antioxidant activities ranged from 80.2 % to 85.3 % inhibition of DPPH and wine colour density ranged from 0.679 to 1.495. The highest total polyphenol content, total anthocyanin content, and wine colour density was determined in wines from the south Slovakia winegrowing region, while the highest antioxidant activity in wines from Nitra winegrowing region. Results did not show significant differences among studied parameters in wines from different winegrowing regions. Results showed that Slovakian ‘Pinot Noir’ wines have characteristics comparable with ‘Pinot Noir’ wines from other countries.
Highlights
The wine contains a number of polyphenolic substances that can affect its important sensory properties, such as colour, taste, bitterness and astringency (Ivanova-Petropulos et al, 2015)
Wine samples with origin in various Slovak winegrowing regions (WR) were purchased in retail network, to provide that analysed samples of wine would have the same properties as wines that are consumed by common consumers
Previous studies of Slovak red wines showed about the same Total polyphenol content (TPC) in Blaufränkisch wines – 2003 mg gallic acid equivalent (GAE).l-1, Saint Laurent wines – 2297 mg GAE l-1), Cabernet Sauvignon wines – 2424 mg GAE l-1, and higher TPC in Slovak Alibernet wines – 3057 mg GAE l-1 (Bajčan et al, 2012; Bajčan et al, 2015; Bajčan et al, 2016)
Summary
The wine contains a number of polyphenolic substances that can affect its important sensory properties, such as colour, taste, bitterness and astringency (Ivanova-Petropulos et al, 2015). Phenolic substances are involved mainly in the colour changes of grapes, and play a key role in determining the quality of the wine. Antioxidant properties of phenolic compounds have positive impact on the wine stability. Their concentration in wine is affected by temperature and time of maceration, presence of SO2, pH, and process of micro-oxygenation (Mulero et al, 2015). Polyphenolic compounds play a very important role, because they affect the character, quality, taste, and colour of red wines (Li et al, 2009). The main source of polyphenols in wines are grape berries. The final composition of polyphenolic compound in wine depends mainly on their content in grapes, which depends on many factors, such as climatic conditions, extraction, as well as winemaking technologies, and chemical reactions during the aging of wine (Atanacković et al, 2012)
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