Wine of Cool-climate Areas in South Poland

  • J. Dobrowolska-Iwanek Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Medical College Jagiellonian University, Medyczna 9, 30-688 Krakow, Poland
  • M. GÄ…stol Department of Pomology and Apiculture, Agricultural University, 29 Listopada 54, 31-425 Krakow, Poland
  • A. Wanat Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Medical College Jagiellonian University, Medyczna 9, 30-688 Krakow, Poland
  • M. KroÅ›niak Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Medical College Jagiellonian University, Medyczna 9, 30-688 Krakow, Poland
  • M. Jancik Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Medical College Jagiellonian University, Medyczna 9, 30-688 Krakow, Poland
  • P. Zagrodzki Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Medical College Jagiellonian University, Medyczna 9, 30-688 Krakow, Poland Henryk NiewodniczaÅ„ski Institute of Nuclear Physics, Polish Academy of Sciences, Krakow, Poland
DOI: https://doi.org/10.21548/35-1-980

Abstract

A number of new vinery production regions, especially in the southern parts of Poland, have appeared
in the last ten-odd years. This study was aimed at completing the chemical characterisation of wine
produced from ten Polish grape cultivars planted near Krakow. The wine was analysed to determine
organic acid concentrations, total polyphenols and extract content, antioxidant activity, alcohol content,
total acidity and pH. Moreover, a sensory analysis was performed on the wine. Significant differences
were recorded between red and white wine. The total acidity expressed as tartaric acid, and tartaric and
malic acid concentrations, were significantly higher in white and red wines, whereas antioxidant activity
and phenolic content were significantly higher in the red wines. Similarities and relationships between
various parameters and specific wine brands were further examined with cluster analysis. Our results
show that, under Polish climatic conditions, it is possible to produce wine with quality comparable to
wine from established wine denomination regions. Selected wine brands showed high antioxidant
activity (FRAP – ferric reducing antioxidant power) and a high level of polyphenols. This study also
provides confirmation that wines from colder climates frequently reveal unique and desirable properties.

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Published
2016-09-21
Issue
Vol. 35 No. 1 (2014)
Section
Articles

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