Physico-chemical characterisation of Slovak wines

Authors

  • Barbora Lapčí­ková Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n
  • Lubomí­r Lapčí­k Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n
  • Jana Hupková Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n

DOI:

https://doi.org/10.5219/727

Keywords:

wine, analysis of wine, polyphenols, anthocyanins, spectrometry, CIELab

Abstract

The aim of the present study was characterisation of selected varieties of still wines produced in Slovak Republic in vintage year 2013 and one 2012. There were tested ten samples of nine varieties of wines originated from Malokarpatská "Lesser Carpathian" and Južnoslovenská "Southern Slovakia" wine regions of Slovak Republic, Dornfelder, Frankovka modrá, Svätovarinecké, Zweigeltrebe, Müller Thurgau, Veltlínské zelené, Rizling rýnsky, Rizling vlašský and Sauvignon wines. There were studied selected physico-chemical properties of tested wines as a total contents of anthocyanins and polyphenols by means of spectrophotometry, titratable acidity, density and chromatic characteristics. The highest content of anthocyanins (TAC) was found in red wine Frankovka modrá, 183 mg.L-1 and the lowest for sample rose wine St. Laurent 19 mg.L-1. The content of total phenolic compounds as a gallic acid was in range 2833 to 1961 mg.L-1 for red wines, 1016 and 1013 mg.L-1 for rose wines, 1085 to 549 mg.L-1for white wines.  Total acidy was average 6.3 ±0.3 g.L-1 only for Ryzling rýnský, 8.2 g.L-1 and Sauvignon rose 8.0 g.L-1 and was expressed as the amount of tartaric acid. Quality of wines can be expressed by colour intensity too. Was evaluated and compared intensity of colour in wines by CIE Lab method and the total differences between red, rose and white wine DE* was calculated. The most differences was found for Svätovarinecké a Frankovka modrá (2.5) - red wines ("clearly perceptible") and 4.9 for Veltlýnské zelené and Müller Thurgau - white wine ("moderating effect").

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Published

2017-04-19

How to Cite

Lapčí­ková, B. ., Lapčí­k, L. ., & Hupková, J. . (2017). Physico-chemical characterisation of Slovak wines. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 216–222. https://doi.org/10.5219/727