Monovarietal wines from Moravian wine region chemical characterization: A case study of Veltliner green, Sauvignon and Palava varieties

abstrakt

angličtina

The chemical composition of wine reflects the many factors behind its creation. These include the geographical origin, the climate, the vintage, the variety or varieties used to produce it, the method of cultivation and the technology used. All these aspects, among others, can be summed up in the term terroir, which can be a certain indicator of the quality of a wine. The role of authentication is therefore both to protect the rights of the consumer and to prevent him from being misled, and also to advance knowledge in the field of oenology in general. The aim of this study was to investigate the volatile and non-volatile composition of single varietal white wines made from Sauvignon blanc, Veltliner green and Palava representing varieties grown globally, in Central Europe and exclusively in the Czech Republic respectively. Analyzed wines originate from the Moravian wine region, specifically from the Mikulov and Znojmo sub-regions. The volatiles were determined by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Of the non-volatile components, organic acids and phenolic compounds were estimated by ion chromatography (IC) and liquid chromatography with mass detection (HPLC-MS), respectively. The wines of different varieties and sub-regions were compared using correlation and principal component analysis (PCA). The results showed significant differences in the chemical composition of the different varieties, as well as variances between the sub-regions of origin. The combination of instrumental techniques used therefore seems to be suitable for varietal and geographical authentication of varietal wines.

White wine authenticity, Volatiles, Phenolics, PCA

GROSS, M.; VÍTOVÁ, E.; DIVIŠ, P.; POŘÍZKA, J.

23. 9. 2022

Poznań University of Life Sciences

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