Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-18T17:17:48.725Z Has data issue: false hasContentIssue false
  • English
  • Français

Chemical composition of cool-climate grapes and enological parameters of cool-climate wines

Published online by Cambridge University Press:  28 January 2014

Tomasz Tarko ,
Aleksandra Duda-Chodak ,
Paweł Satora ,
Paweł Sroka  and
Iga Gojniczek
Get access

Abstract

Introduction. Wines produced in cool climate regions may be competitive with wines obtained in traditional wine-producing countries. The aim of this paper was to conduct a quality analysis of the chemical composition of selected varieties of cool-climate grapes and to assess the enological parameters of wines obtained from them. Materials and methods. The chemical composition of 11 varieties of grapes as well as the basic enological parameters, profile of volatile components, and antioxidant and sensory properties of wines obtained from selected varieties were assessed. Results and discussion. The extract content of the assessed varieties of grapes varied within the range of 128.5–218.5 g×kg–1. The fruit was characterised by similar acidity but significantly heterogeneous antioxidant activity. The basic quality parameters of wines were in accordance with the EU regulations. Antioxidant activity and polyphenol content in red wines were approximately 5–7 times higher than those in white wines. In the sensory assessment the wines obtained high grades. Conclusion. Wines from the cool climate regions fulfil the EU normative requirements and are characterised by original sensory features. They may compete with products from traditional wine-producing countries.

Keywords

PolandVitis viniferavariety trialswinesclimatic factorscold zonesantioxidantsphenolic compoundsvolatile compoundsorganoleptic analysisPologneVitis viniferaessai de variétévinfacteur climatiquezone froideantioxydantcomposé phénoliquecomposé volatilanalyse organoleptiquePoloniaVitis viniferaensayos de variedadesvinosfactores climáticoszona fríaantioxidantescompuestos fenólicoscompuesto volátilanálisis organoléptico
Type
Original article
Information
Fruits , Volume 69 , Issue 1 , January 2014 , pp. 75 - 86
Copyright
© 2014 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Anon., Council Regulation (EC) No 2165/2005, Off. J. Eur. Union L 345/1, Bruss., Belg., 2005.
Myśliwiec R., Winorośl i wino, PWRiL, Warszawa, Pol., 2006 (in Polish).
Jackson D., Schuster D., The production of grapes & wine in cool climates, Dunmore Press Ltd., Wellingt., N.Z., 2001.
Riberéau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A., Handbook of enology, Vol. 1: The microbiology of wine and vinification and Vol. 2: The chemistry of wine stabilization and treatments, John Wiley & Sons Ltd., Chichester, U.K., 2006.
Jackson R.S., Wine science. Principles and Applications, Elsevier Inc., Lond., U.K., 2008.
Lisek J., Winorośl w uprawie przydomowej i towarowej, Hortpress Sp. z o. o., Warszawa, Pol., 2007 (in Polish).
Pollefeys, P., Bousquet, J., Molecular genetic diversity of the French-American grapevine hybrids cultivated in North America, Genome 46 (2007) 1037–1048.CrossRefGoogle ScholarPubMed
Anon., Compendium of international methods of wine and must analysis, Off. Int. Vigne Vin (OIV), Paris, Fr., 2006.
Tarko, T., Duda-Chodak, A., Sroka, P., Satora, P., Jurasz, E., Polish wines: Characteristics of cool-climate wines, J. Food Compos. Anal. 23 (2010) 463–468.CrossRefGoogle Scholar
Anon., Partial and total quality analysis by point method, Polish standard PN-64/A-04022, Warsaw, Pol., 1995 (in Polish).
Dharmadhikari M., Composition of grapes, Vineyard Vintage View 9 (1994) 3–8.
Wzorek W., Pogorzelski E., Technologia winiarstwa owocowego i gronowego, Sigma-NOT, Warszawa, Pol. 1998 (in Polish).
Myśliwiec R., Winorośl w ogrodzie, PWRiL, Warszawa, Pol., 2006 (in Polish).
Conde, C., Silva, P., Fontes, N., Dias, A.C.P., Tavares, R.M., Sousa, M.J., Agasse, A., Delrot, S., Gerós, H., Biochemical changes throughout grape berry development and fruit and wine quality, Food 1 (2007) 1–22.Google Scholar
Lutomski, J., Mścisz, A., Znaczenie prewencyjne związków polifenolowych zawartych w winogronach, Post. Fit. 1 (2003) 6–10 (in Polish).Google Scholar
Waterhouse A.L., The phenolic wine antioxidants, In: Cadenas E., Packer L. (Eds.), Handbook of antioxidants, Marcel Dekker, N.Y., U.S.A., 2002.
Duda-Chodak A., Tarko T., Tuszyński T., Antioxidant activity and polyphenol composition in different apple varieties, in: Rehout V. (Ed.), Biotechnology 2006, Plant Biotechnology, Sci. Pedagog. Publ., Česke Budějovice, Czech Rep., 2006.
Jakopic, J., Slatnar, A., Stampar, F., Veberic, R., Simoncic, A., Analysis of selected primary metabolites and phenolic profile of ‘Golden Delicious’ apples from four production systems, Fruits 67 (2012) 377–386.CrossRefGoogle Scholar
Gordon, A., Friedrich, M., Martins da Matta, V., Herbster Moura, C.F., Marx, F., Changes in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple (Anacardium occidentale L.) during ripening, Fruits 67 (2012) 267–276.CrossRefGoogle Scholar
Tarko, T., Duda-Chodak, A., Sroka, P., Satora, P., Jurasz, E., Physicochemical and antioxidant properties of selected polish grape and fruit wines, Acta Sci. Pol. Tech. Aliment. 7 (2008) 35–45.Google Scholar
Brandolini, V., Salzano, G., Maietti, A., Caruso, M., Tedeschi, P., Mazzotta, D., Romano, P., Automated multiple development method for determination of glycerol produced by wine yeasts, World J. Microbiol. Biotechnol. 18 (2002) 481–485.CrossRefGoogle Scholar
Escobal, A., Iriondo, C., Laborra, C., Elejalde, E., Gonzalez, I., Determination of acids and volatile compounds in red Txakoli wine by high-performance liquid chromatography and gas chromatography, J. Chromatogr. 823 (1998) 349–354.CrossRefGoogle ScholarPubMed
Anon., Commission Regulation (EC) No 1622/2000, Off. J. Eur. Union, L 194, Bruss., Belg., 2000.
Fogliano, V., Verde, V., Randazzo, G., Ritieni, A., Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines, J. Agric. Food Chem. 47 (1999) 1035–1040.CrossRefGoogle ScholarPubMed
Stevanato R., Fabris S., Momo F., New enzymatic method for the determination of total phenolic content in tea and wine, J. Agric. Food Chem. 52 (2004) 6287–6293.CrossRef
Cliff, M.A., Dever, M.C., Sensory and compositional profiles of British Columbia Chardonnay and Pinot Noir wines, Food Res. Int. 29 (1996) 317–323.CrossRefGoogle Scholar
Gómez-Míguez, M.J., Gómez-Míguez, M., Vicario, M.I., Heredia, F.J., Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type, J. Food Eng. 79 (2007) 758–764.CrossRefGoogle Scholar
Vidrich, R., Hribar, J., Synthesis of higher alcohols during cider processing, Food Chem. 67 (1999) 287–294.CrossRefGoogle Scholar
De la Roza, C., Laca, A., Garcia, L.A., Diaz, M., Ethanol and ethyl acetate production during the cider fermentation from laboratory to industrial scale, Process Biochem. 38 (2003) 1451–1456.CrossRefGoogle Scholar
Rocha, S.M., Rodrigues, F., Coutinho, P., Delgadillo, I., Coimbra, M.A., Volatile composition of Baga red wine, Assessment of the identification of the would-be impact odorants, Anal. Chim. Acta 513 (2004) 257–262.CrossRefGoogle Scholar