Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia

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.

Domestication signatures in the non-conventional yeast Lachancea cidri

“…To explore phenotypic differences between wild and putatively domesticated cider L. cidri strains, we measured the fermentation kinetics (in terms of CO 2 production) and the production of fermentation-derived metabolites in two natural musts: apple juice, to produce cider, and Chardonnay grape must, to produce wine. In this instance, we selected Chardonnay as it closely mirrors a fermentation must similar to cider, characterized by comparable sugar concentrations, acidity, and potential for a wide range of flavors ( 32 ). For both assays, we considered three strains previously obtained and characterized at the genomic and phenotypic levels (see reference ( 30 )) considering the following criteria: (i) the human-related strain L. cidri CBS2950, obtained from a cider fermentative environment in France, (ii) the wild LC1 strain, which is the closest known relative to CBS2950 and was isolated from tree sap samples in the Central Plateau of Tasmania, Australia, and (iii) NS18, a wild L. cidri strain from Nothofagus forests from Patagonia ( Table S1 ) ( 30 , 33 ).…”

Effect of date palm cultivars on chemical and phytochemical properties of date vinegars

“…During this phase, yeast activity continually decreases, although the viability level remains high, generally over 90%, until the sugar is exhausted (Marsit & Dequin, 2015). According to Jakabová et al (2021), who studied the chemical composition of white wines produced from different grape varieties, glucose and fructose are the main fermentable sugars in wine. In alcoholic fermentation, yeast converts most of the glucose and fructose contents into alcohol and CO 2 .…”

HPLC Analysis of Polyphenols Derived from Hungarian Aszú from Tokaj Wine Region and Its Effect on Inflammation in an In Vitro Model System of Endothelial Cells

“…Despite many proven health benefits, a lot of discussions are still taking place regarding the actions of the components of wine on cells and molecular interactions [ 13 ]. It is important to note that the chemical composition of each wine sample can vary greatly depending on the technology, grape variety and microbial fermentation [ 14 ]. The wine sample included in our investigation is aszú from the Tokaj region.…”