Pošlji prispevek (e-pošta) Vsebnost fenolov, antioksidacijska aktivnost in obarvanost slovaških vin iz sorte Pinot Noir
Povzetek
Sedanje raziskave kažejo, da vsebujejo vina več kot tisoč različnih spojin, ki izvirajo iz grozdja ali pa se lahko tvorijo v procesu pridelave in zorenja vina. Najpogostejše spojine v vinu so polifenoli, ki vplivajo na senzorične lastnosti vina kot so barva, okus in aroma, imajo tudi antioksidativne lastnosti. Namen raziskave je bil določiti celokupno vsebnost polifenolov in antocianinov in ovrednostiti obarvanost rdečih vin, ki se pridelujejo na Slovaškem iz sorte Pinot Noir. Analizirano je bilo trinajst ustekleničenih kakovostnih suhih vin črnega pinoja, ki so izvirala iz različnih vinorodnih območij Slovaške, pridobljenih iz prodaje na drobno, da bi se zagotovili vzorci vina z enakimi lastnostmi kot jih ima vino v splošni porabi. Vsebnost celokupnih polifenolov v analiziranih vzorcih črnega pinoja je bila v območju od 1458 do 3324 mg GAE l-1, medtem, ko je bila vsebnost celokupnih antocianinov v območju od 43,6 do 279,6 mg l-1. Antioksidacijska aktivnost je bila v območju od 80,2 % do 85,3 % inhibicije DPPH, obarvanost vina pa je bila v območju od 0,679 do 1,495. Največje vsebnosti celokupnih polifenolov in antocianinov in največja obarvanost so bile določene v vzorcih vina iz južne Slovaške, največja antioksidacijska aktivnost pa v vinih iz vinorodnih območij Nitre. Izsledki niso pokazali značilnih razlik v preučevanih parametrih vin iz različnih vinorodnih območij, pokazali pa so, da so lastnosti slovaškega črnega pinoja primerljivi s črnimi pinoji iz drugih dežel.
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DOI: http://dx.doi.org/10.14720/aas.2021.117.3.2043
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