Physico-chemical characterisation of Slovak wines


  • Barbora Lapčí­ková Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n
  • Lubomí­r Lapčí­k Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n
  • Jana Hupková Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, Vavrečkova 275, 762 72 Zlí­n



wine, analysis of wine, polyphenols, anthocyanins, spectrometry, CIELab


The aim of the present study was characterisation of selected varieties of still wines produced in Slovak Republic in vintage year 2013 and one 2012. There were tested ten samples of nine varieties of wines originated from Malokarpatská "Lesser Carpathian" and Južnoslovenská "Southern Slovakia" wine regions of Slovak Republic, Dornfelder, Frankovka modrá, Svätovarinecké, Zweigeltrebe, Müller Thurgau, Veltlínské zelené, Rizling rýnsky, Rizling vlašský and Sauvignon wines. There were studied selected physico-chemical properties of tested wines as a total contents of anthocyanins and polyphenols by means of spectrophotometry, titratable acidity, density and chromatic characteristics. The highest content of anthocyanins (TAC) was found in red wine Frankovka modrá, 183 mg.L-1 and the lowest for sample rose wine St. Laurent 19 mg.L-1. The content of total phenolic compounds as a gallic acid was in range 2833 to 1961 mg.L-1 for red wines, 1016 and 1013 mg.L-1 for rose wines, 1085 to 549 mg.L-1for white wines.  Total acidy was average 6.3 ±0.3 g.L-1 only for Ryzling rýnský, 8.2 g.L-1 and Sauvignon rose 8.0 g.L-1 and was expressed as the amount of tartaric acid. Quality of wines can be expressed by colour intensity too. Was evaluated and compared intensity of colour in wines by CIE Lab method and the total differences between red, rose and white wine DE* was calculated. The most differences was found for Svätovarinecké a Frankovka modrá (2.5) - red wines ("clearly perceptible") and 4.9 for Veltlýnské zelené and Müller Thurgau - white wine ("moderating effect").


Download data is not yet available.


Metrics Loading ...


Bajčan, D., Vollmanová, A., Šimanský, V., Bystrická, J., Trebichovský, P., Áray, J., Czako, P. 2016. Antioxidant activity, phenolic content and colour of the Slovak Cabernet Sauvignon wines. Potravinarstvo, vol. 10, no. 1, 89-94. DOI:

Balík, J. 2010. Anthokyaninová barviva v hroznech a vínech. Mendelova univerzita v Brně. 1st ed. Brno : Mendelova univerzita v Brně, 108 p. ISBN 978-80-7375-412-9. PMCid:PMC2850483

Fanzone, M., Zamora, F., Jofré, V., Assof, M., Gómez-Cordovés, C., Peña-Neira, Á. 2012. Phenolic characterisation of red wines from different grape varieties cultivated in mendoza province (argentina). Journal of the Science of Food and Agriculture, vol. 92, no. 3, p. 704-718. PMid:21919008 DOI:

Figueiredo-González, M., Cancho-Grande, B., Simal-Gándara, J., Teixeira, N., Mateus, N., De Freitas, V. 2014. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging. Food Chemistry, vol. 152, p. 522-530. PMid:24444970 DOI:

Folin, O., Ciocalteu, V. 1927. Tyrosine and tryptophan determinations proteins. Journal of Biological Chemistry, vol. 73, p. 627-50. DOI:

García-Marino, M., Escudero-Gilete, M. L., Heredia, F. J., Escribano-Bailón, M. T., Rivas-Gonzalo, J. C. 2013. Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from tempranillo and graciano varieties. Food Research International, vol. 51, no. 1, p. 123-131. DOI:

Gonnet, J. 2001. Colour effects of co-pigmentation of anthocyanin revisited - 3. A further description using CIELAB differences and assessment of matched colours using the CMC model. Food Chemistry, vol. 75, no. 4, p. 473-485. DOI:

Hosu, A., Cristea, V., Cimpoiu, C. 2014. Analysis of total phenolic, flavonoids, anthocyanins and tannins content in romanian red wines: Prediction of antioxidant activities and classification of wines using artificial neural networks. Food Chemistry, vol. 150, p. 113-118. PMid:24360427 DOI:

Hronský, V. 2001. Slovenské vína (Slovak wines). Bratislava : BELIMEX s.r.o., 118 p. ISBN 8085327864.

Ivanova-Petropulos, V., Ricci, A., Nedelkovski, D., Dimovska, V., Parpinello, G. P., Versari, A. 2015. Targeted analysis of bioactive phenolic compounds and antioxidant activity of macedonian red wines. Food Chemistry, vol. 171, p. 412-420. PMid:25308688 DOI:

Jackson, R. S. 2008. 6 - chemical constituents of grapes and wine. In R. S. Jackson Wine science. San Diego : Academic Press, p. 270-331. ISBN: 978-0-12-373646-8. DOI:

OIV. 1990. International Organisation of Vine and Wine, Compendium of international Methods of wine and must analysis [online] s.a. [cit. 2017-01-20] Available at:

Pérez-Magariño, S., González-Sanjosé, M. L. 2003a. Application of absorbance values used in wineries for estimating CIELAB parameters in red wines. Food Chemistry, vol. 81, no. 2, p. 301-306.

Pérez-Magariño, S., González-Sanjosé, M. L. 2003b. Application of absorbance values used in wineries for estimating CIELAB parameters in red wines. Food Chemistry, vol. 81, no. 2, p. 301-306. DOI:

Rodrı́guez-Delgado, M., González-Hernández, G., Conde-González, J., Pérez-Trujillo, J. 2002. Principal component analysis of the polyphenol content in young red wines. Food Chemistry, vol. 78, no. 4, p. 523-532. DOI:

Staško, A., Brezová, V., Mazúr, M., Čertík, M., Kaliňák, M., Gescheidt, G. 2008. A comparative study on the antioxidant properties of slovakian and austrian wines. LWT - Food Science and Technology, vol. 41, no. 10, p. 2126-2135. DOI:

Trouillas, P., Sancho-Garcia, J. C., De Freitas, V., Gierschner, J., Otyepka, M., Dangles, O. 2016. Stabilizing and modulating color by copigmentation: Insights from review theory and experiment. Chemical Reviews, vol. 116, no. 9, p. 4937-4982. PMid:26959943 DOI:

Wang, L., Sun, X., Li, F., Yu, D., Liu, X., Huang, W., Zhan, J. 2015. Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. Journal of Functional Foods, vol. 18, no. Part A, p. 254-265. DOI:

Wu, Z., Xu, E., Long, J., Pan, X., Xu, X., Jin, Z., Jiao, A. 2016. Comparison between ATR-IR, raman, concatenated ATR-IR and raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of chinese rice wine. Food Chemistry, vol. 194, p. 671-679. PMid:26471606 DOI:

Stevenson T. 2011. The Sothebyś wine encyclopedia. 4th ed. United Kingdom : Dorling Kindersley Limited, 664 p. ISBN 978-1-4053-5979-5.

Zmeškal, O., Čeppan, M., Dzik, P. 2002. Barevné prostory a správa barev [online] 2002-10 [cit. 2017-01-20] Available at:




How to Cite

Lapčí­ková, B. ., Lapčí­k, L. ., & Hupková, J. . (2017). Physico-chemical characterisation of Slovak wines. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 216–222.