The determination of salicylic acid in wines using a ligand-exchange reaction

Pavlović, Aleksandra; Mitić, Snežana S.; Tošić, Snežana B.; Micić, Ružica J.; Rasic, Ivana D.; Miljković, Vojkan

doi:10.5937/savteh1401011p

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…Minussi et al [26] determined salicylic acid in seven samples of Italian wines, and the resulting amount ranged from 200 µg/L to 1000 µg/L. Pavlovic et al [45] analyzed 12 wine samples, and the salicylic acid content in this case ranged from 350 ± 0.02 µg/L to 1400 ± 0.01 µg/L. In a study by Nikfardjam et al [46], this acid was not detected in some samples, and in others, it reached values of a maximum of 310 µg/L.…”

Section: Determination Of Phenolic Substances By the Uhplc-ms/ms Methodsmentioning

confidence: 99%

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Dordevic,

Kalcakova,

Zackova

et al. 2023

Fermentation

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A healthy lifestyle and environmental protection play a big role in today’s modern society. The production of organic wine, as with other organic commodities, is therefore becoming increasingly popular with consumers. The selling price of organic wine is higher than that of wine that is not declared organic or BIO, so the question arises from consumers as to whether these wines contain more bioactive compounds and substances beneficial to the body. From a general point of view, it is known that grapevines contain a wide range of natural phenols and polyphenols. These substances affect the sensory properties of wines, especially color and taste. The most phenolic substances are found in red wines, slightly less in orange wines, and the lowest amounts are found in white wines. However, the representation of individual substances and their ratios differs based on the varieties and age of the wines. Therefore, this study aimed to compare the profile (chemical, physical, and sensory) of organic wines compared to wines created from nonorganic grapes, which are grown in a selected wine region—Kutná Hora. The analyzed wines were created from the same grape wine cultivar in the Kutná Hora area. The following analyses were performed on the wine samples: the phenolic and antioxidant profiles, the content of sulfites (free and total), alcohol, sugars, vitamins, density determination, and also sensory evaluation. The present study showed exact differences between samples of wines produced from the same cultivar and the same region, but declared as organic wines and wines from conventional production. Although a higher number of bioactive substances is expected in wines from organic production, in most cases it did not show a statistically significant difference in the sense of a higher amount in BIO wines; on the contrary, in many cases, the content of these substances was higher in wines from integrated production.

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Section: Determination Of Phenolic Substances By the Uhplc-ms/ms Methodsmentioning

confidence: 99%

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Dordevic,

Kalcakova,

Zackova

et al. 2023

Fermentation

View full text Add to dashboard Cite

show abstract

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Dordevic,

Kalcakova,

Zackova

et al. 2023

Preprint

View full text Add to dashboard Cite

A healthy lifestyle and environmental protection play a big role in today's modern society. The production of organic wine, as with other organic commodities, is therefore increasingly popular with consumers. The selling price of organic wine is higher than that of wine that is not declared organic or BIO, so the question arises from consumers whether these wines contain more bioactive compounds and substances beneficial to the body. From a general point of view, it is known that grapevines contain a wide range of natural phenols and polyphenols. These substances affect the sensory properties of wines, especially color, and taste. The most of phenolic substances are found in red wines, slightly less in orange, and the lowest amounts are found in white wines. However, the representation of individual substances and their ratios differ based on the varieties and age of the wines. Therefore, this study aimed to compare the profile (chemical, physical and sensory) of organic wines compared to wines made from non-organic grapes, which are grown in a selected wine region - Kutná Hora. The analyzed wines were made from the same grape wine cultivar in the Kutná Hora area. The following analyzes were performed on the wine samples: the phenolic and antioxidant profile, the content of sulfites (free and total), alcohol, sugars, vitamins, density determination, and also sensory evaluation. The present study showed exact differences between samples of wines produced from the same cultivar, and same region, but declared as organic wines and wines from conventional production. Although a higher amount of bioactive substances is expected in wines from organic production, in most cases of presented analyzes, it did not show a statistically significant difference in the sense of a higher amount in BIO wines, on the contrary, in many cases the content of these substances was higher in wines from integrated production.

show abstract

The determination of salicylic acid in wines using a ligand-exchange reaction

Cited by 2 publications

References 21 publications

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

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