Skendi Adriana, Stefanou Stefanos, Papageorgiou Maria
Department of Agricultural Biotechnology and Enology, International Hellenic University, 1st Km Dramas-Mikroxoriou, 66100 Drama, Greece.
Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece.
Foods. 2023 Oct 13;12(20):3762. doi: 10.3390/foods12203762.
Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, antioxidant activity, and chromatic properties. Moreover, their elemental composition was studied with ICP-OES. Differences were observed among the measurements performed. All of the samples were below the levels set for SO content. The sweet red wines had higher alcoholic strength than semisweet rosé ones, and were characterized by a higher yellow proportion. The vinification process significantly affected SO levels, phenolics, and antioxidant activity. The red wines were high in Na content, with one sample exceeding the level set by OIV (International Organization of Vine and Wine). The levels of all the other elements related to quality (Fe, Cu, Zn) or safety (Pb, Cd) were far below the limits set. Rosé wines contained less Mg, but were higher in Na than the red ones. The obtained data suggest that sweet and semisweet wines produced with traditional procedures are safe and of high quality, holding antioxidant capacity beneficial to health. The information reported contributes to a better understanding of these types of wines.
对希腊科斯岛生产的8种葡萄酒进行了分析，其中包括4种半甜桃红葡萄酒和4种甜红葡萄酒。根据不同酿酒工艺生产的葡萄酒，依据其理化参数、总酚含量、抗氧化活性和色度特性进行了表征。此外，还采用电感耦合等离子体发射光谱法（ICP - OES）研究了它们的元素组成。在所进行的测量中观察到了差异。所有样品的二氧化硫含量均低于设定水平。甜红葡萄酒的酒精度高于半甜桃红葡萄酒，且黄色比例更高。酿造过程对二氧化硫水平、酚类物质和抗氧化活性有显著影响。红葡萄酒的钠含量较高，有一个样品超过了国际葡萄与葡萄酒组织（OIV）设定的水平。所有其他与质量（铁、铜、锌）或安全（铅、镉）相关的元素水平均远低于设定限值。桃红葡萄酒的镁含量较低，但钠含量高于红葡萄酒。所得数据表明，采用传统工艺生产的甜型和半甜型葡萄酒安全且质量高，具有有益于健康的抗氧化能力。所报告的信息有助于更好地了解这些类型的葡萄酒。
