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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081707%3A_____%2F24%3A00618136" target="_blank" >RIV/68081707:_____/24:00618136 - isvavai.cz</a>

Alternative codes found

RIV/00216305:26310/24:PU155543

Result on the web

<a href="https://www.food.actapol.net/pub/7_4_2024.pdf" target="_blank" >https://www.food.actapol.net/pub/7_4_2024.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17306/J.AFS.001281" target="_blank" >10.17306/J.AFS.001281</a>

Result language

angličtina

Original language name

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

Original language description

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 Modr & eacute, 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

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

10618 - Ecology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

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

Name of the periodical

Acta Scientiarum Polonorum-Technologia Alimentaria

ISSN

1644-0730

e-ISSN

1898-9594

Volume of the periodical

23

Issue of the periodical within the volume

4

Country of publishing house

PL - POLAND

Number of pages

13

Pages from-to

477-489

UT code for WoS article

001406670900007

EID of the result in the Scopus database

2-s2.0-85216091955