Abstract
The present study is aimed to analyze the composition of microelements in wines prepared by amateur winemakers in Drama region (recognized as Protected Geographical Indication (PGI)), especially the toxic ones, as well as the phenolic content and antioxidant activity of these wines since moderate wine consumption may contribute to health benefits to the consumers. A total of twenty-four wines, comprising sixteen red and eight white, were tested. The micro and macroelements were determined with ICP-OES (Inductively coupled plasma-optical emission spectrometry). Chromatic characteristics of wines and total phenolic and flavonoid compounds as well as their antioxidant activity with three different assays were determined spectrophotometrically. The amateur’s wines showed levels of contaminants with toxic metals less than the limits set from the International Organization of Vine and Wine (OIV). Moreover, toxic metals concentrations were comparable to those of European wines. The Principal Component Analysis discriminated wines into white and red and further distinguished the red wine into two groups depending on the Total Flavonoid content, antioxidant activity and color intensity. The moderate consumption of amateur wines can be recommended since their consumption is not harmful to the health, and they contain high amount of phenolics and flavonoids comparable or even higher to that of commercial wines.
Highlights
The consumption of wine provides a great number of essential elements to the human organism.Phenolics are secondary metabolites present in vines and vary in nature and level
It is of great importance to monitor the levels of toxic metals in wines prepared by amateur winemakers since moderate wine consumption may contribute to the daily intake of these metals [30]
The results of the present study indicate that the wines produced by amateur winemakers of
Summary
The consumption of wine provides a great number of essential elements to the human organism.Phenolics are secondary metabolites present in vines and vary in nature and level. Presence of phenolics in wine is strongly affected by several factors such as grape variety and location, cultivation practices, ripening stage at harvesting time and vinification techniques [1,2]. They are considered responsible for the color and taste of the produced wine as well as the positive effects on human health (i.e., antioxidant, anti-inflammatory, antimicrobial) [3]. The presence of redox metals could boost these mechanisms This is because ions of copper, iron and manganese form stable complexes with phenolic compounds and amino acids during wine maturation on storage that in their turn are responsible for the color, aroma and taste of
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