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Journal of Central European Agriculture, Vol. 20 No. 4, 2019.

Original scientific paper

https://doi.org/10.5513/JCEA01/20.4.2358

Study of the chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from hybrid grape varieties

Tatyana Yoncheva orcid id orcid.org/0000-0002-8156-0530 ; Institute of Viticulture and Enology, 5800 Pleven, Bulgaria, str. Kala tepe 1. Department of Vine-Selection, Enology and Chemistry
Eva Ivanišova ; Slovak University of Agriculture, 949 76 Nitra, Slovakia, Tr. A. Hlinku 2. Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing
Attila Kantor ; Slovak University of Agriculture, 949 76 Nitra, Slovakia, Tr. A. Hlinku 2. Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing

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Abstract

The chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from the hybrid varieties Misket Kaylashki, Rubin, Kaylashki Rubin and Trapezitsa was studied. The properties of the red wines were compared to those of Cabernet Sauvignon wine. The varieties were grown in the region of Pleven, Central Northern Bulgaria. The results had shown that the wine composition was mainly determined by the variety and its peculiarities. Misket Kaylashki white wine had the lowest rate of sugar-free extract and total acidity. From the red wines, Rubin contained the highest sugar-free extract and glycerol, Kaylashki Rubin had the lowest concentration of glycerol and the highest total acidity, Trapezitsa had the lowest sugar-free extract. In the red wines, the rate of total phenolic compounds and anthocyanins was highest in Rubin and the lowest in Trapezitsa. Misket Kaylashki, as a typical muscat wine, had the highest rates of esters. From the red wines Rubin contained the highest rate of total esters and aldehydes and the lowest higher alcohols. According to the ABTS and MRAP methods, Misket Kaylashki had the lowest antioxidant capacity, while from the red samples Rubin was reported to have the highest and Kaylashki Rubin the lowest.

Keywords

antioxidant activity; chemical composition; hybrid varieties; organoleptic profile; wine

Hrčak ID:

230879

URI

https://hrcak.srce.hr/230879

Publication date:

19.12.2019.

Article data in other languages: bulgarian

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