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

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dc.contributor.authorDiviš, Pavelcs
dc.contributor.authorPořízka, Jaromírcs
dc.contributor.authorGross, Michalcs
dc.contributor.authorFojt, Lukášcs
dc.contributor.authorVítová, Evacs
dc.coverage.issue4cs
dc.coverage.volume23cs
dc.date.accessioned2025-06-11T11:56:23Z
dc.date.available2025-06-11T11:56:23Z
dc.date.issued2024-11-29cs
dc.description.abstractBackground. 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 theen
dc.formattextcs
dc.format.extent477-489cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationActa Scientiarum Polonorum-Technologia Alimentaria. 2024, vol. 23, issue 4, p. 477-489.en
dc.identifier.doi10.17306/J.AFS.001281cs
dc.identifier.issn1898-9594cs
dc.identifier.orcid0000-0001-6809-0506cs
dc.identifier.orcid0000-0002-2742-8053cs
dc.identifier.orcid0000-0002-5508-8068cs
dc.identifier.other196690cs
dc.identifier.researcheridA-6972-2016cs
dc.identifier.researcheridAAA-9218-2019cs
dc.identifier.scopus12038939300cs
dc.identifier.scopus56337743000cs
dc.identifier.urihttps://hdl.handle.net/11012/251920
dc.language.isoencs
dc.publisherPOZNAN UNIV LIFE SCIENCEScs
dc.relation.ispartofActa Scientiarum Polonorum-Technologia Alimentariacs
dc.relation.urihttps://www.food.actapol.net/pub/7_4_2024.pdfcs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1898-9594/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectterroiren
dc.subjectgeographical authenticationen
dc.subjectvolatile compoundsen
dc.subjectphenolic compoundsen
dc.subjectelementalen
dc.titleAUTHENTICITY OF WINES PRODUCED FROM 'FRANKOVKA' GRAPE VARIETY ORIGINATING IN THE MODRÉ HORY REGION (CZECH REPUBLIC)en
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-196690en
sync.item.dbtypeVAVen
sync.item.insts2025.06.11 13:56:22en
sync.item.modts2025.06.11 13:33:05en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
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