Scientific journal

51 2012

Journal of Food and Nutrition Research
Summary No. 3 / 2012

Belajová, E. – Suhaj, M.
Compositional profiling of Slovakian wines from distinct production systems by analysis of main saccharides and glycerol
Journal of Food and Nutrition Research, 51, 2012, No. 3, s. 173-183

Elena Belajová, Department of Food Chemistry and Analysis, VÚP Food Research Institute, Priemyselná 4, P. O. Box 26, SK – 824 75 Bratislava, Slovakia. E-mail:, tel.: +421-2-50237151, fax: +421-2-55571417

Summary: The aim of this study was to assess the quality of Slovakian wines with protected geographic indication coming from conventional and organic production in accordance with the European wine regulations, as well as to differentiate them on the basis of compositional analysis of some wine constituents, mainly saccharides and glycerol. For this purpose, the sum of glucose and fructose, glucose/fructose and glycerol/ethanol ratio were determined. A technique of high performance liquid chromatography (HPLC) was utilized for testing 14 organic and 21 conventional dry white and red wines as well as grape berries from both cultivation systems. Independent from the grape cultivar tested, the saccharide concentration was in the range of 0.15–3.26 g·l-1 and glycerol 4.97–9.78 g·l-1 in wines. The mean saccharide concentration was 232.91 g·l-1 and 248.21 g·l-1 in fresh grape juice from organic and conventional crop, respectively. The analysis of variance revealed a significant difference between organic and conventional production in fructose (P ? 0.001) and glycerol level (P ? 0.01). The principal component analysis demonstrated significant differences between white and red wines. The present results are a basis for further differentiation of Slovakian wines with regard to varieties.

Keywords: wine; organic; conventional; glucose; fructose; glycerol; HPLC

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