AUTHENTICITY OF WINES PRODUCED FROM ‘FRANKOVKA’ GRAPE VARIETY ORIGINATING IN THE MODRÉ HORY REGION (CZECH REPUBLIC)

被引：0
|
作者：
Diviš, Pavel [1 ]
Pořízka, Jaromír [1 ]
Gross, Michal [1 ]
Fojt, Lukáš [2 ]
Vítová, Eva [1 ]
机构：
[1] Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology Purkyňova 118, Brno,61200, Czech Republic
[2] Institute of Biophysics of the Czech Academy of Sciences, Královopolská 135, Brno,612 00, Czech Republic
来源：
Acta Scientiarum Polonorum, Technologia Alimentaria | 2024年 / 23卷 / 04期
关键词：
Background. The geographical authenticity of wine; often referred to as terroir; is crucial in determining its unique characteristics and quality. Terroir encompasses the environmental factors where the grapes are grown; including soil composition; climate; and topography. These factors influence the flavor; aroma; and overall profile of the wine; giving it characteristics that are unique to its region of origin. Establishing geographical authenticity helps protect wine heritage; ensures quality control; and enhances market value. This study analyzed the phenolic; volatile; and elemental composition of wines with original certification (WOC) from the Modré Hory region (MH) and compared them with wines from other Morava wine regions. Materials and methods. The study analyzed 24 wines of the ‘Frankovka’ variety from the Morava wine region; with 12 of these wines originating from the MH region with WOC certification. The researchers used Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry; High-Performance Liquid Chromatography; Inductively Coupled Plasma Optical Emission Spectroscopy; and Inductively Coupled Plasma Mass Spectrometry techniques for the analysis. Results. Phenolic analysis revealed that MHWOC wines had significantly lower resveratrol levels; likely because of lower rainfall in the MH region. Volatile compound analysis reliably identified 38 substances; with MHWOC wines showing significant differences in the levels of ethyl octanoate; ethyl hexanoate; ethyl decanoate; and ethyl butyrate; attributed to unique production practices. Elemental analysis indicated higher Mg concentrations in MHWOC wines which were related to the region's clay and loess soils; whereas other wines from the Morava wine region exhibited higher levels of Sc; Ti; Fe; K; V; and Y due to different soil compositions. Conclusion. This study highlights the influence of regional soil and climate on wine composition and the potential of these parameters for the geographical authentication of wine. Based on the analysis; principal component analysis (PCA) reliably distinguished MHWOC wines from other wines originating from the Morava wine region; thereby confirming their unique characteristics. © (2024); (Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu). All rights reserved;
D O I：
10.17306/J.AFS.001281
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页码：477 / 489
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