Estimation of Chemical Compounds in Selected Italian and French Wines Produced through Organic and Conventional Methods
In this study, Italian and French wines produced through organic and conventional methods were analyzed. Three different varieties of wines were examined, including Cabernet Sauvignon, Merlot, and Syrah. Individual compounds were quantitatively and qualitatively analyzed to measure their levels of o...
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| Format: | Article |
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MDPI AG
2024-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/6/2466 |
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| author | Alicja Ponder Maciej Frąckowiak Marcin Kruk Ewelina Hallmann |
| author_facet | Alicja Ponder Maciej Frąckowiak Marcin Kruk Ewelina Hallmann |
| author_sort | Alicja Ponder |
| collection | DOAJ |
| description | In this study, Italian and French wines produced through organic and conventional methods were analyzed. Three different varieties of wines were examined, including Cabernet Sauvignon, Merlot, and Syrah. Individual compounds were quantitatively and qualitatively analyzed to measure their levels of organic acids and polyphenols, such as phenolic acids, flavonoids, and anthocyanins, as well as their different chemical fractions. Among the French wines, organic varieties contained significantly higher levels of lactic and acetic acids, as well as catechins and rutin, compared to those of their conventional counterparts. Based on its chemical components, one of the best wines in this group was Syrah. In contrast, similar results were observed for the Italian wine produced by both systems. One type of Italian wine with superior results was Cabernet Sauvignon. |
| first_indexed | 2024-04-24T18:35:11Z |
| format | Article |
| id | doaj.art-06c65f1c5e8248238f59d28f1c5491c4 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-04-24T18:35:11Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj.art-06c65f1c5e8248238f59d28f1c5491c42024-03-27T13:19:47ZengMDPI AGApplied Sciences2076-34172024-03-01146246610.3390/app14062466Estimation of Chemical Compounds in Selected Italian and French Wines Produced through Organic and Conventional MethodsAlicja Ponder0Maciej Frąckowiak1Marcin Kruk2Ewelina Hallmann3Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandIn this study, Italian and French wines produced through organic and conventional methods were analyzed. Three different varieties of wines were examined, including Cabernet Sauvignon, Merlot, and Syrah. Individual compounds were quantitatively and qualitatively analyzed to measure their levels of organic acids and polyphenols, such as phenolic acids, flavonoids, and anthocyanins, as well as their different chemical fractions. Among the French wines, organic varieties contained significantly higher levels of lactic and acetic acids, as well as catechins and rutin, compared to those of their conventional counterparts. Based on its chemical components, one of the best wines in this group was Syrah. In contrast, similar results were observed for the Italian wine produced by both systems. One type of Italian wine with superior results was Cabernet Sauvignon.https://www.mdpi.com/2076-3417/14/6/2466anthocyaninsCabernet SauvignonconventionalflavonoidsorganicMerlot |
| spellingShingle | Alicja Ponder Maciej Frąckowiak Marcin Kruk Ewelina Hallmann Estimation of Chemical Compounds in Selected Italian and French Wines Produced through Organic and Conventional Methods Applied Sciences anthocyanins Cabernet Sauvignon conventional flavonoids organic Merlot |
| title | Estimation of Chemical Compounds in Selected Italian and French Wines Produced through Organic and Conventional Methods |
| title_full | Estimation of Chemical Compounds in Selected Italian and French Wines Produced through Organic and Conventional Methods |
| title_fullStr | Estimation of Chemical Compounds in Selected Italian and French Wines Produced through Organic and Conventional Methods |
| title_full_unstemmed | Estimation of Chemical Compounds in Selected Italian and French Wines Produced through Organic and Conventional Methods |
| title_short | Estimation of Chemical Compounds in Selected Italian and French Wines Produced through Organic and Conventional Methods |
| title_sort | estimation of chemical compounds in selected italian and french wines produced through organic and conventional methods |
| topic | anthocyanins Cabernet Sauvignon conventional flavonoids organic Merlot |
| url | https://www.mdpi.com/2076-3417/14/6/2466 |
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