Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F23%3A10176666" target="_blank" >RIV/00027006:_____/23:10176666 - isvavai.cz</a>

Alternative codes found

RIV/61989592:15640/23:73620268 RIV/62157124:16270/23:43880607

Result on the web

<a href="https://www.mdpi.com/2311-5637/9/9/832/pdf?version=1694674939" target="_blank" >https://www.mdpi.com/2311-5637/9/9/832/pdf?version=1694674939</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation9090832" target="_blank" >10.3390/fermentation9090832</a>

Result language

angličtina

Original language name

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Original language description

A healthy lifestyle and environmental protection play a big role in today&apos;s modern society. The production of organic wine, as with other organic commodities, is therefore becoming increasingly popular with consumers. The selling price of organic wine is higher than that of wine that is not declared organic or BIO, so the question arises from consumers as to whether these wines contain more bioactive compounds and substances beneficial to the body. From a general point of view, it is known that grapevines contain a wide range of natural phenols and polyphenols. These substances affect the sensory properties of wines, especially color and taste. The most phenolic substances are found in red wines, slightly less in orange wines, and the lowest amounts are found in white wines. However, the representation of individual substances and their ratios differs based on the varieties and age of the wines. Therefore, this study aimed to compare the profile (chemical, physical, and sensory) of organic wines compared to wines created from nonorganic grapes, which are grown in a selected wine region-Kutná Hora. The analyzed wines were created from the same grape wine cultivar in the Kutná Hora area. The following analyses were performed on the wine samples: the phenolic and antioxidant profiles, the content of sulfites (free and total), alcohol, sugars, vitamins, density determination, and also sensory evaluation. The present study showed exact differences between samples of wines produced from the same cultivar and the same region, but declared as organic wines and wines from conventional production. Although a higher number of bioactive substances is expected in wines from organic production, in most cases it did not show a statistically significant difference in the sense of a higher amount in BIO wines; on the contrary, in many cases, the content of these substances was higher in wines from integrated production.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fermentation

ISSN

2311-5637

e-ISSN

—

Volume of the periodical

9

Issue of the periodical within the volume

9

Country of publishing house

CH - SWITZERLAND

Number of pages

18

Pages from-to

832

UT code for WoS article

001146100200001

EID of the result in the Scopus database

2-s2.0-85172266320