Characterization of Moravian Wines by Selected Chemical Parameters
Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo...
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MDPI AG
2021-06-01
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| author | Jan Javorský Martin Král Marek Šnirc Július Árvay Bohuslava Tremlová Dani Dordević |
| author_facet | Jan Javorský Martin Král Marek Šnirc Július Árvay Bohuslava Tremlová Dani Dordević |
| author_sort | Jan Javorský |
| collection | DOAJ |
| description | Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo sub-region, from harvests 2015 and 2016. Basic oenological parameters and biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging in wines from harvest 2016. The results of the basic analytical values such as total phenolic acid (TPA), total sulfur dioxide (SO<sub>2</sub>), pH, actual alcohol content (EtOH), and titratable acidity (TA) were in accordance with generally known values in wines and met the legislative requirements within oenological practices. Biologically active substances, such as gallic acid, trans-caffeic acid (TCA), trans-p-coumaric acid (TPCA), rutin, ferulic acid (FA), myricetin, resveratrol, and quercetin were identified. Comparing the analytical values of individual types of wine leads to a better understanding of winemaking technology and the development of wine as such. The subject of the study was also the monitoring of produced grape pomace incurred during wine production harvest 2015 with the indication of possibilities of its further use. |
| first_indexed | 2024-03-10T10:10:16Z |
| format | Article |
| id | doaj.art-f39ef0e0518f4c37a175e2b461da8cdc |
| institution | Directory Open Access Journal |
| issn | 2297-8739 |
| language | English |
| last_indexed | 2024-03-10T10:10:16Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
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| spelling | doaj.art-f39ef0e0518f4c37a175e2b461da8cdc2023-11-22T01:16:58ZengMDPI AGSeparations2297-87392021-06-01878910.3390/separations8070089Characterization of Moravian Wines by Selected Chemical ParametersJan Javorský0Martin Král1Marek Šnirc2Július Árvay3Bohuslava Tremlová4Dani Dordević5Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 61242 Brno, Czech RepublicDepartment of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 61242 Brno, Czech RepublicDepartment of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaDepartment of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaDepartment of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 61242 Brno, Czech RepublicDepartment of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 61242 Brno, Czech RepublicKnowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo sub-region, from harvests 2015 and 2016. Basic oenological parameters and biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging in wines from harvest 2016. The results of the basic analytical values such as total phenolic acid (TPA), total sulfur dioxide (SO<sub>2</sub>), pH, actual alcohol content (EtOH), and titratable acidity (TA) were in accordance with generally known values in wines and met the legislative requirements within oenological practices. Biologically active substances, such as gallic acid, trans-caffeic acid (TCA), trans-p-coumaric acid (TPCA), rutin, ferulic acid (FA), myricetin, resveratrol, and quercetin were identified. Comparing the analytical values of individual types of wine leads to a better understanding of winemaking technology and the development of wine as such. The subject of the study was also the monitoring of produced grape pomace incurred during wine production harvest 2015 with the indication of possibilities of its further use.https://www.mdpi.com/2297-8739/8/7/89wineoenological parametersbiologically active substancesgrape pomace |
| spellingShingle | Jan Javorský Martin Král Marek Šnirc Július Árvay Bohuslava Tremlová Dani Dordević Characterization of Moravian Wines by Selected Chemical Parameters Separations wine oenological parameters biologically active substances grape pomace |
| title | Characterization of Moravian Wines by Selected Chemical Parameters |
| title_full | Characterization of Moravian Wines by Selected Chemical Parameters |
| title_fullStr | Characterization of Moravian Wines by Selected Chemical Parameters |
| title_full_unstemmed | Characterization of Moravian Wines by Selected Chemical Parameters |
| title_short | Characterization of Moravian Wines by Selected Chemical Parameters |
| title_sort | characterization of moravian wines by selected chemical parameters |
| topic | wine oenological parameters biologically active substances grape pomace |
| url | https://www.mdpi.com/2297-8739/8/7/89 |
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