Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content

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.

Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally

“…The alcohol level produced by applying process P3, with honey addition, was lower than that of P4. Similarly, Jastrzębska [42] reported lower alcohol content in wine produced with honey addition, compared to the ones without.…”

The Selection of the Best Derivatization Reagents for the Determination of Polyamines in Home-Made Wine Samples

“…The developed procedure is applied for the determination of the discussed amines in home-made wines (four red, two white, chokeberry, elderberry, and apple wines) using the HPLC technique. Based on the literature, there are few publications [ 17 , 18 ] on the subject of biogenic amines’ content in home-made wines, especially in alcoholic beverages obtained from fermented fruits, such as chokeberry, elderberry, and apple. Additionally, in order to determine the quality of the studied wines, the content of the selected biogenic monoamines (Him, Tym, Try, and Phe) is discussed.…”