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The FTIR-ATR method coupled with the multivariate analysis of specific spectral areas of samples was developed to characterize two white grape varieties (Sauvignon Blanc and Hibernal) and two blue grape varieties (André and Cabernet Moravia) of wine planted and harvested in the Moravia region, Czech Republic. Principal component analysis and hierarchical cluster analysis were performed using fingerprint regions of FTIR spectra for all wines. The results obtained by principal component analysis in combination with linear discriminant analysis (PCA-LDA) scores yielded clear separation between the four classes of samples and showed very good discrimination between the wine samples, with a 91.7% overall classification rate for the samples. The conducted FTIR spectroscopy studies coupled with chemometrics allowed for the swift analysis of multiple wine components with minimal sample preparation. These methods can be used in research to improve specific properties of these wines, which will undoubtedly enhance the quality of the final wine samples obtained. [ABSTRACT FROM AUTHOR]

The aim of this study is determination of the quality of red wines from grape varieties Vranec, Merlot and Frankovka fermented by wine yeasts from the French manufacturer SELECTYS® LA DÉLICIEUSE and baker’s yeast seeded in a ratio of 0.25 g/L. The research was done during 2020 and 2021 in the Vinica vineyard, where the three grape varieties are grown at an altitude from 400 to 520 m. Regarding enological parameters, the highest amount of alcohol was measured for Merlot wines fermented by French yeast (13.07%), Frankovka wine fermented by baker’s yeast had the highest amount of sugar (9.71 g/L), Vranec wine produced by baker’s yeast had the highest total acidity (7.37 g/L) while the highest concentration of volatile acids was determined for Frankovka wine fermented by French yeast SELECTYS® LA DÉLICIEUSE (1.58 g/L). The impact of wine yeast to the quantity of particular elements was the most statistically significant for Fe57 in Merlot and Vranec wines, Cu65 in Frankovka wines and Pb208 in Merlot. Vranec and Merlot wines fermented by baker’s yeast indicated higher amounts of phenolic compounds while Frankovka wines produced by SELECTYS® LA DÉLICIEUSE showed opposite tendency with significantly higher amounts of polyphenols. [ABSTRACT FROM AUTHOR]

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety. [ABSTRACT FROM AUTHOR]

The quality of wines has often been associated with their geographical area of production, as well as the grape variety used in their elaboration. Many research studies have been carried out to characterize and differentiate between red wines labeled with Protected Designation of Origin (PDO) from different geographical areas, but very few have been carried out on white and rosé wines. The objective of this work was to characterize white and rosé PDO wines from different geographical areas of Spain very close to each other elaborated with different grape varieties and select the variables that most contribute to their differentiation. Analysis of variance (ANOVA) and principal component analysis (PCA) were used as statistical methods. The ethanol content was the nonvolatile variable that most contributed to differentiating between some of the white and rosé wines according to their PDO. The white wines from RD (Ribera del Duero) and BI (Bierzo) were characterized by a high terpenic content (floral notes) while the wines from RU (Rueda), TO (Toro) and CI (Cigales)by a high content of ethyl esters and alcohol acetates (fruity aromas). The rosé wines elaborated with the Mencía grape variety from BI were characterized by their highest polysaccharidic content, which could have a positive sensory effect on the mouthfeel. The rosé wines from CI were characterized by their volatile profile complexity, having the highest content of volatile compounds from the oak wood, terpenes and C6 alcohols which provide pleasant woody, floral and herbaceous aromas. On the contrary, the RD wines were richest in alcohol acetates responsible for fruity aromas. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the amounts of different classes of phenolic compounds in ethanolic extracts from red grape marc and its components, peels and seeds, and to compare with wine musts, and red wine of the same variety of grapes. The results showed that the red grape marc was rich in polyphenolic compounds. Grape seeds demonstrated the highest contents of proanthocyanidines, (a type of flavonoid with high antioxidant activity). [ABSTRACT FROM AUTHOR]

Study on the content of trans-resveratrol in grapes and wine from red varieties grown in the region of Pleven was carried out. Three consecutive harvests - 2016, 2017, 2018 were investigated. The hybrid varieties Storgozia, Kaylashki rubin, Trapezitsa, Rubin and Bouquet, selected in the IVE –Pleven were the subject of the study. The Pinot noir variety of Vitis vinifera was used for control. The average anthocyanin content of the wines of the experimental hybrid grapevines varieties (191.30 mg/dm3 - 441.07 mg/dm3) was found to be two to four times higher than that of the control variety (92.44 mg/dm3). The experimental grapevine varieties studied shown the ability toThe highest content of trans-resveratrol of the experimental wines from the studied hybrid varieties distinguished the wine from Bouquet (2.70 mg/dm3), followed by Kaylashki rubin (2.21 mg/dm3). According to the results of the organoleptic evaluation, the wines obtained from the Rubin, Kaylashki rubin and Bouquet varieties had the best organoleptic qualities. The study demonstrated that the grapevine hybrid varieties studied had the ability to accumulate trans-resveratrol in grapes and wine in sufficient quantities. accumulate trans-resveratrol in grapes in quantities comparable to other red grapevine varieties of Vitis vinifera. [ABSTRACT FROM AUTHOR]

BACKGROUND: A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers leads them to consider berry size at harvest as a tool to measure the grape's potential to obtain great red wines. To address this issue, two vineyards from the same cultivar and subjected to the same physiological conditions during growing were selected for their difference in average grape berry size at harvest. Grapes from both origins were characterized and used for red winemaking by the same way. Release of volatile compounds and phenolic compounds during the alcoholic fermentation was monitored, and the finished wines were chemically characterized. RESULTS: Larger grapes have a lower theoretical surface‐to‐volume ratio but have thicker skins and a greater proportion of skins (m/m). Wines made from grapes with a greater proportion of skins contain higher amounts of phenolic compounds, terpenes, volatile acids, acetate esters and polysaccharides. CONCLUSION: According to the results, it seems that grape skin extraction is more related to skin proportion than to berry size. Thus not always smaller grapes produce darker red wines. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Aims: The work investigates the impact of grapes processing at the beginning of winemaking on the composition of microbiota during the oenological fermentations and on the composition of obtained wines. Methods and Results: The experiments were conducted in a biodynamic winery to exclude interference due to microbial starters. Three winemaking protocols, with different pre‐fermentative management of grapes, were followed by plate count and next generation sequencing on 16S for bacteria and internal transcribed spacer sequencing (ITS) for yeast. Chemical and sensory characterization of wine was performed. The grape processing influenced the evolution of microbiota (especially lactic and acetic acid bacteria) and the fermentation rate. The highest biodiversity was observed in the experiment carried out with whole grapes and carbonic maceration, with the presence of bacterial groups not usually found in winemaking (Bacteroidales, Clostridiales, Oscillospira). The different microbiotas influenced the organic acid profile of wines, the content of biogenic ammines and the perception of organoleptic descriptors linked to the vine cultivar (Syrah). Conclusions: Carbonic maceration impacts on the evolution of the microbiota and the wine features. The absence of addition of starters and sulphur dioxide would seem to be correlated with the high microbial biodiversity. Significance and Impact of the Study: Carbonic maceration is a traditional winemaking practice, today there are difficulties in its managing because the anaerobiosis stimulates spoilage micro‐organisms. The work elucidates the reasons of these difficulties and identified some microbial groups rarely associated with winemaking. The ratio of ethanol accumulation along with physical management of grapes and the supply of oxygen during the early stages of winemaking are powerful instruments of oenological variability, able to offer new possibilities to winemakers in order to defining the quality of red wines. [ABSTRACT FROM AUTHOR]

The study was conducted during 2014-2018 period in order to define the quality level of the Cabernet Sauvignon and Feteasa neagra varieties, according to the characteristics of the harvest year. The grape harvest was recorded earlier with 12 days in case of Cabernet Sauvignon and with 14 days in case of Fetească neagră variety, compared to the multiannual average. During the years of study, harvesting of grapes from the Cabernet Sauvignon variety was made between September 17 and October 6, and that of the grapes from the Feteasca neagra variety during September 17-28. The dynamics of grape ripening was very fast in the harvest year 2014, fast in the years 2015 and 2016, slow in 2017 and 2018. In the 2014 harvest year for the Cabernet Sauvignon variety, the phenolic maturity of the grapes was assessed as good for all determined analytical parameters. Grapes from the Cabernet Sauvignon variety are well formed, with a percentage of normally developed berries, with the skin of the grapes in a high proportion, high in anthocyanins; small-medium grains, thick skin of the grapes. Cabernet Sauvignon wine was appreciated, compared to the average of 1990-1999, with a very good alcoholic concentration of 12.6% vol. alc. in 2016 and 12.8% vol alc. in the years 2017 and 2018. The wine from the Feteasca neagra variety was appreciated as being extractive, with a high alcohol concentration of over 13% vol. alc., with a medium acidity, intensely colored. [ABSTRACT FROM AUTHOR]

Four Greek monovarietal red wines, Agiorgitiko of Nemea, Xinomavro of Naousa, Mavrotragano of Santorini and Fociano of Ikaria, were characterized and classified in terms of volatile and phenolic composition. Total phenolic content (TPC) and color parameters were also studied. Forty-four volatile compounds were identified and semi-quantified by head space-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME–GC/MS) and five phenolic compounds were analyzed using high-performance liquid chromatography (HPLC–DAD). Concerning the total volatile fraction, Xinomavro showed the highest amount as it was particularly rich in alcohols, esters and hydrocarbons, while in the other three wine varieties ranged at lower concentrations. Furthermore, Xinomavro and Mavrotragano recorded the highest phenolic content, whereas Fociano recorded the lowest concentrations in both TPC and individual phenolic components. As far as classification results are concerned, the application of statistical analysis (multivariate analysis of variance/linear discriminant analysis—MANOVA/LDA), on volatile compounds resulted in a rather high classification rate (87.5%). Finally, the respective rates for color and TPC phenolics were also quite satisfactory (75% and 62.5%, respectively). [ABSTRACT FROM AUTHOR]

This work present the results of the study of the complexation of Al3+ with anthocyanins of red wines (cyanidin-3-O-glucoside and delphinidin-3-O-glucoside). By using the examples of delphinidin-3-O-glucoside and pelargonidine-3-O-glucoside, it is shown that only dihydroxylated forms of anthocyanins are capable of forming a complex with Al3+, while non-hydroxylated anthocyanins form no similar complexes. In the selected conditions, the total contents of dihydroxylated anthocyanins in wines made from different grape varieties (calculated for cyanidin-3-O-glucoside) are determined, which vary for red wines from 8.7 mg/dm3 for Cabernet (Kuban Vine) to 27.1 mg/dm3 for wine made from the Saperavi grape variety. The highest contents of these forms of anthocyanins have been obtained for wines made from the grape varieties of Saperavi, Krasnostop, and Cabernet. To determine the relationship between dihydroxylated anthocyanins and monomeric forms, the total content of monomeric forms of anthocyanins in the studied wines is determined by pH-differential spectrophotometry. It has been found that the share of these forms of anthocyanins in the total content of monomeric forms was 9–14%. A high degree of correlation between the total contents of dihydroxylated and monomeric forms of anthocyanins has been obtained (rc = 0.98; rt = 0.63 for n = 10; α = 0.05). The relationships between the total contents of anthocyanins (both monomeric and dihydroxylated) and spectral characteristics (color intensity and nuance) have been determined as is recommended by the OIV (International Organization of Vine and Wine) to estimate the quality of wines. It is shown that wines with the highest content of dihydroxylated and monomeric forms of anthocyanins are characterized by higher color intensities. [ABSTRACT FROM AUTHOR]

The winemaking industry produces huge quantities of different types of waste, such as bunch stems, grape skins and grape seeds. Knowledge of the composition of these wastes is essential if their disposal is to be appropriate. However, they can contain compounds such as flavanols that are beneficial to human health and of interest to the pharmaceutical and cosmetics industries. The aim of this work was to establish whether flavanols are present, and in what concentration, in the above-mentioned wastes, as well as in the musts and final wines derived from the internationally known 'Albariño' (white) and 'Mencía' (red) grapevine varieties. Extractions were performed using appropriate solvents, and the compounds obtained identified by HPLC-MS QTOF. All three 'Albariño' wastes had higher concentrations of flavanols than did the 'Mencía' wastes. Flavanols were in very low concentration in the 'Albariño' must, but virtually absent from the 'Mencía' must. The 'Mencía' wine, however, had much higher concentrations of these compounds than did the 'Albariño' wine. This is explained in that these compounds are passed to the final wine in 'Mencía' (and likely in other red wines). The present results suggest that red winemaking wastes are poorer in these compounds, while white winemaking wastes—certainly 'Albariño' wastes—provide a potential source useful to industry. [ABSTRACT FROM AUTHOR]

The effect of the main grape organic acids (tartaric, malic and citric) on the degradative oxidation of red wine was investigated by NMR, HPLC and spectrophotometry. Wines featuring the same pH value of 3.2 with different combinations of organic acids were prepared. Results showed that tartaric acid preserved native anthocyanins from oxidative degradation more than malic and citric acids, with malic acid being the one favoring oxidations the most and, consequently, acetaldehyde production. Wines richer in malic acids showed the highest reactivity towards saliva proteins and a potential higher astringency. Given the wide changes in tartaric/malic acid ratio with climate, these results can help to act in vineyard, as well as in winery, to manage the malic/tartaric acid ratio with the aim of improving red wine longevity. [ABSTRACT FROM AUTHOR]

The main objective of this study was to determine the impact of three commercial yeasts (BDX, ICVD21 and BM4x4) and lactic acid bacteria (VP41 and ALPHA) on the phenolic profile of Montenegrin red wines. Wines made of two autochthonous grape varieties (Vranac and Kratošija) and international grape variety (Cabernet Sauvignon) were examined. The research was performed during the 2012 and 2013 vintage and twenty-one phenolic compounds, including stilbenes, hydroxycinnamic and hydroxybenzoic acids, and flavonols have been identified in the wine after alcoholic and malolactic fermentation, using the liquid chromatography-mass spectrophotometry method. The influence of different commercial yeasts on all analysed phenolic compounds was statistically significant (p < 0.05) for all examined wines, and there were also statistically significant differences between varietal wines. After alcoholic and malolactic fermentation, the highest average content of p-coumaric acid was determined in Vranac wines. Additional analysis of stilbenes after alcoholic fermentation of varietal wines of the 2013 vintage revealed that the total content of stilbenes was the highest in Vranac wines, where a significant increase of their concentration was observed in wines inoculated with commercial yeast. A similar trend was observed in all studied wine varieties. [ABSTRACT FROM AUTHOR]

In the middle of the 20th century, varieties of Vitis vinifera locally grown in the Balkans were crossed with varieties from Western Europe with the aim of improving wine quality. The variety 'Probus' originated from the crossing of 'Kadarka' and 'Cabernet Sauvignon' and was released in 1983. The acreage of 'Probus' has recently increased in Serbia, along with the reputation of its wine. A detailed characterisation of this variety is therefore desirable. Traits with high heritability such as phenology, leaf morphology, anthocyanin profile, and microsatellite DNA were compared between 'Probus' and its parents were compared. 'Probus' and 'Cabernet Sauvignon' showed a synchronized phenology and highly similar leaf shape. The anthocyanin composition of 'Probus' wines was more similar to 'Cabernet Sauvignon' than to 'Kadarka', due to high anthocyanin content and high relative abundance of tri-substituted monoglucosides and acetylated conjugates, which are usually associated with deeper and more durable colour during the ageing of red wines. For total anthocyanin content, 'Probus' performed even better than 'Cabernet Sauvignon' in the environmental conditions of Northern Serbia. 'Probus' has compact bunches and large berries typical of the high-yielding 'Kadarka'. DNA analysis confirmed the alleged parentage of 'Probus' and revealed the high heterozygosity of its genome, as result of the cross between distantly related parents. These results confirm that 'Probus' is a promising variety for the production of quality red wines in Southeastern Europe. [ABSTRACT FROM AUTHOR]

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The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts. [ABSTRACT FROM AUTHOR]

Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 rosés made from 11 grape varieties using modified progressive profiling by a trained sensory panel (n = 8). Seven attributes generated and defined by the panel (overall astringent intensity and 6 sub-qualities: pucker, mouth coat, dry, grippy, adhesive and graininess) were scored at six time periods (each lasting 10 s), with 20 s gap between each time period. Attributes were rated on 15 cm scales with anchors at 10 and 90% and samples were evaluated in duplicate. The wine composition as well as phenolic profiles were determined. Intensities of astringent sub-qualities were correlated with overall intensity, but the sub-quality profiles at a specific evaluation period and the progression of an attribute varied differently depending on the wine. The discrimination of wines at each time interval was dependent on attribute, and the relative importance of each astringent sub-quality varied at different evaluation periods. Correlations between mouthfeel attributes and chemical measures were established. This study demonstrated the utilisation of modified progressive profiling for wine astringency evaluation, providing a tool to capture quantitative data on astringent sub-qualities in wine. Unlabelled Image • Modified progressive profiling (PP) was used to characterize wine astringency. • Subtle differences in wine astringency quality were distinguished. • Chemical composition including phenolic profiles of wine samples were measured. • Astringent sub-quality and chemical measure correlations were revealed. [ABSTRACT FROM AUTHOR]

Phenolic composition and in vitro total antioxidant capacity have been evaluated, in red and white Portuguese wines, by electrochemical methods, spectrophotometric methods, and reverse‐phase high performance liquid chromatography with electrochemical detection (HPLC‐EC). The different phenolic compounds present in seventeen red and white wines, with different grape varieties, and from different geographical locations, were successfully identified and detected. The wines in vitro total antioxidant capacity, using the method of capture of diphenilpicrilhydrazil (DPPH.) free radical "efficient concentration" (EC50), and the electrochemical quantitative index (EI), was determined. The wine with the highest total antioxidant capacity exhibited the lowest antioxidant power, and the EI and EC50 assays had a very good correlation. [ABSTRACT FROM AUTHOR]

BACKGROUND This study characterized the flavonoid and nonflavonoid phenolic composition of Carménère and Cabernet Sauvignon wines that were in contact with barrels, chips, and staves during a 12 month aging period. The wines were evaluated by spectrophotometric (for total phenols, anthocyanins and tannins, colorant intensity, hue, CIELab parameters, and fractionation into mono‐, oligo‐, and polymers of proanthocyanidins) and high‐performance liquid chromatography diode array detection analyses (for ellagitannins, gallotannins, anthocyanins, and low molecular weight phenols). RESULTS: Wines in contact with oak wood presented a strong enrichment with nonflavonoid compounds, such as caffeic, gallic, and ellagic acids and ellagitannins. Wines in contact with staves stood out for the increased presence of total phenols, vanillic acid, and higher color intensity, whereas wines aged in contact with chips showed large contents of proanthocyanidin gallates. Wines aged in barrels exhibited high contents of ellagitannins and ethyl gallates. The effect of wood on the phenolic composition was mostly associated with the original and intrinsic characteristics of each grape variety. CONCLUSION: Extraction of phenolic compounds from oak wood during wine aging is closely related to the wood format, grape variety (Carménère or Cabernet Sauvignon), and aging time. The final effect of wood on wine would be related not just to the transference of polyphenols from wood, but also to structural modifications of grape polyphenols. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Gas chromatographic (GC-FID) study to determine the impact of green pruning operations on the aromatic profile of red wines from Storgozia grapevine variety was carried out. The wines examined were made from grapes subjected to the pruning operations: June topping shoot (V2), thinning cluster (V3), July topping shoot (V4), removal of leaves (defoliation) (V5). The control variant was without pruning operations (V1). Two harvests - 2016 and 2017 were investigated. At the harvest 2017, an additional operation - suckering was applied to all pruning operations. It has been found that suckering has a significant effect on improving and complicating the aromatic profile of wines, in the following aspects: Higher content of higher alcohols - tendency of higher content higher alcohols to be found in 2017 harvest wines (206.68 mg/dm3 - 294.68 mg/dm3) compared with harvest 2016 (25.43 mg/dm3 - 194.52 mg/dm3); Increased esters content - a higher final total ester content in wines from harvest 2017 compared with harvest 2016. The green pruning operation "suckering", as manipulation, is probably affect the subsequent synthesis of ethyl butyrate ester during fermentation by blocking it; Increased total terpene content - the terpenic profile was dominated by geraniol. Its content, as well as the total terpenes content were higher in the wines from harvest 2017 compared to 2016, except for the control variant V1 and V2 of the harvest 2016. Aldehydes were presented by acetadehyde. Methyl alcohol was found in concentrations normal for red wines. [ABSTRACT FROM AUTHOR]

Alzheimer's disease is characterised by a decrease in acetylcholine (ACh) levels in the brain due to the activity of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). As a result, disorders in cholinergic transmission are observed, leading to cognitive impairment. In this work, the inhibition of AChE and BChE activities by red wines made of various grape varieties was determined for the first time. There was no significant difference in the polyphenol content between the grape varieties; nevertheless, there were significant differences in the content of gentisic acid and salicylic acid, and in the inhibition of AChE and BChE between the wine samples. A statistically significant correlation between AChE inhibitory activity and salicylic acid, as well as between BChE inhibitory activity and total phenolic content, was recorded. In model solution studies, it was shown that salicylic acid effectively inhibited BChE activity at concentrations similar to the maximum concentrations found in the test wines. Hierarchical cluster analysis (HCA) revealed that the wines could be divided into three groups. Cabernet Sauvignon and Syrah wines had the highest content of salicylic acid and AChE inhibitory activity, as well as low BChE inhibitory activity. Pinot noir, Tempranillo, Regent and Rondo wines showed the lowest content of salicylic acid and low AChE inhibitory activity. Garnacha tinta, Merlot, Montepulciano and Negroamaro wines had a medium content of salicylic acid, and the highest or medium BChE inhibitory activity. This work is important for both the wine industry and for health protection. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the aromatic profile of red wines obtained from Rubin, Storgozia, Bouquet, Trapezitsa, Kaylashky Rubin and Pinot Noir varieties from the region of Central Northern Bulgaria. First five varieties are hybrids selected in the Institute of Viticulture and Enology (IVE). Pinot Noir was used for control. GC-FID study for determination of the aromatic profile of red wines from proposed varieties was conducted. Twenty four volatile compounds were identified: 9 esters, 8 higher alcohols, 1 aldehyde, 5 terpene alcohols. The presence of methyl alcohol in all wines were found. Its concentrations were normal for red wines. The highest total content of volatile compounds was found in the wine from Kailashky Rubin variety (693.97 mg.dm-3). The ester fraction was dominated by ethyl acetate. The highest total ester content was found in the wine from Pinot Noir variety (204.08 mg.dm-3). It was followed by the wine from Bouquet variety (195.75 mg.dm-3). Acetaldehyde was the major established aldehyde. It was found in the largest quantity in the wine from Trapezitsa variety (87.44 mg.dm-3). 2-methyl-1-butanol (active amyl alcohol) and 3-methyl-1-butanol (isoamyl alcohol) were found in the highest content from the higher alcohols fraction. The highest total content of higher alcohols was found in the wine from Rubin variety (379.38 mg.dm-3). Five terpene alcohols were identified in the wines. Geraniol was presented in all examined wines. An extensive aromatic characterization by gas chromatographic analysis of red wines obtained from grapevine varieties selected in the Republic of Bulgaria was carried out. The research proves that the red wines obtained in the conditions of Central Northern Bulgaria were characterized by a complex aromatic composition due to the presence of different esters, higher alcohols and terpenes. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterise and compare wines from different grape varieties focusing on the volatile phenols and on the respective precursor compounds, both on the free form (p-coumaric, ferulic and caffeic acids) and as tartaric esters of hydroxycinnamic acids (caftaric, coutaric and fertaric acids). Fifty-eight commercial monovarietal red wines from eight selected grape varieties were used: Cabernet Sauvignon, Syrah, Aragonez, Castelão, Touriga Franca, Touriga Nacional, Trincadeira and Vinhão (Sousão). It was found that volatile phenol precursors exist mostly as esters of tartaric acid, with caftaric acid as the most abundant cinnamate (17-111 mg/L), followed by coutaric and fertaric acids. The predominant hydroxycinnamic acid was p-coumaric acid, the highest concentrations being found in Syrah and Touriga Franca (6-7 mg/L) and the lowest in Touriga Nacional and Trincadeira (2-3 mg/L). Touriga Nacional exhibits the highest difference between bound and free forms. Malvidin-3-O-(6-p-coumaroyl)-glucoside, a potential source of p-coumaric acid, was found in most of the wines with average values varying between 1 and 5 mg/L. Twenty-two percent of the wines analysed presented levels of volatile phenols above the perception threshold. Ethylphenols were the highest in Vinhão and Trincadeira, showing an average value well above the perception threshold. The concentrations found in Cabernet Sauvignon and Syrah wines were around ten times lower than those reported in previous works. The results show relevant differences among grape varieties but the availability of the precursors in meaningful amounts may not be the only factor explaining the formation of volatile phenols in wines. [ABSTRACT FROM AUTHOR]

The potential of ultra-fast gas chromatography (GC) combined with chemometric analysis for classification of wine originating from Poland according to the variety of grape used for production was investigated. A total of 44 Polish wine samples differing in the type of grape (and grape growth region) used for the production as well as parameters of the fermentation process, alcohol content, sweetness, and others which characterize wine samples were analysed. The selected features coming from ultra-fast GC analysis were subsequently used as inputs for both principal component analysis (PCA) and supervised machine learning. Using the proposed classification algorithm, it was possible to classify white and red wines according to the variety of grape used for production with a 98.7 and 98.2% accuracy, respectively. The model was characterized by good recall and area under receiver operating characteristic which was 1.000 for white wines and 0.992 for red wines. Cuveé wines (made from various types of grapes) were also successfully classified which leads to the conclusion that the proposed classification method can be used not only to differentiate between wines made from different grapes but also to detect possible adulterations, provided known; non-adulterated samples are available as a reference. The model was also used to classify wine samples based on other features, such as the geographic region in which the vineyard is situated, type of yeast used, the temperature of fermentation, sweetness, etc. In all cases, a high classification accuracy (in most cases > 90%) was achieved. The obtained results could be applied in the wine industry. [ABSTRACT FROM AUTHOR]

Highlands are a new frontier to produce fine wines in the Southern region of Brazil (27º 12' 24" S, 51º 06' 96" W, 1211 m altitude) and has presented specific oenological characteristics with a good adaptation of some varieties, among them, Canaiolo nero. To characterize the wines of this region, during the 2012 and 2014 harvests the volatile compounds were determined through the MHS-SPME-GC-MS technique. The grapes were harvested, and samples analyzed in triplicate. The positive identification of the volatile compounds was performed by comparing the experimentally obtained mass spectrum and retention index with the reference spectra and retention indices available in the literature. Four consecutive extractions were used for quantitative evaluation to avoid a matrix effect. Odor activity value was calculated from the perception threshold for each evaluated compound. The mean soluble solids content was 21.55o Brix, and total acid content was 81.0 meq L-1; the mean weight of the clusters was 176 g, and the productivity was 2.2 tons per hectare (espalier – 1.5 m × 3.0 m). Thirty-one volatile compounds were identified and quantified in the analyzed samples. The major components were the aromatic alcohol 2-phenylethanol (38.364 μg L-1), and the esters diethyl succinate (6.357 μg L-1) and ethyl acetate (2.005 μg L-1); and the compound of class C6, 1-hexanol (3.2 μg L-1). Odor activity values showed the compounds that contribute the most to the aroma of the analyzed wines, highlighting ethyl isovalerate (OAV 394.38), ethyl hexanoate (OAV 9.22), ethyl cinnamate (OAV 8.62) ethyl isobutanoate (OAV 5.59), β-damascenone (OAV 2.44), hexanoic acid (OAV 4.03), octanoic acid (OAV 3.64) and isoamyl acetate (OAV 3.01). These results showed the aroma characteristics of Santa Catarina wines of the Canaiolo nero variety, especially fruity aromas of apple, green apple, strawberry, plum and banana; and floral aroma of violet and roses. [ABSTRACT FROM AUTHOR]

Copyright of Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura is the property of University of Agricultural Sciences and Veterinary Medicine (Editura Ion Ionescu de la Brad) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The identity of different Mediterranean Malvasia wines from Lipari (Aeolian Islands), Sardinia, Crete, and the Canaries by correlating sensory attributes with physicochemical parameters was determined. The Malvasia wines from Lipari had a wide and harmonic aromatic profile with floral, fruity, and exotic fruit aromas in addition to honey, fruit, and raisin flavors. The similarity of sensory characteristics between the Lipari and Crete samples may have originated from the geographic proximity and from the frequent cultural exchanges between Southern Italy and Greece. The Sardinian Malvasia wines had their own identity based on the prevailing citrus aroma, wood aroma and flavor, high alcohol content, and distinctive color parameters. The Canary Malvasia wine was characterized by high clearness and acidity without particular aromatic attributes. [ABSTRACT FROM AUTHOR]

Lately, it lays emphasis on achieving wine quality, natural and authentic. Besides the analyzes modern, last generation HPLC, GC MS, GC FTIR, IRMS, NIR, quality and naturalness of the wines can be determined by analyzing the main parameters (alcohol, total acidity, extract, ash) and calculating the most important quality indicators (ratio alcohol/glycerol, alcohol / extract, extract / ash Halphen and Gautier). For this purpose were analyzed neutral red wines (Cabernet sauvignon, Feteascã neagra si Merlot) from two different range, Caloian and La Cetate, from Oprisor wine center. [ABSTRACT FROM AUTHOR]

The Dranic plantation is one of the youngest in Dolj county and was founded in 2010 through the process of reconversion and restructuring of the wine sector in our country. Under the favorable ecologically conditions for viticulture in the Oltenia area, the varieties for red wines besides the superior potential of glucidic accumulation, have a remarkable ability for biosynthesis of anthocyanins. The chromatic structures of the anthocyanin extracts represented by the yellow, red and blue pigments are balanced, attractive and fully in line with current requirements. They are dimensioned by colour intensity values, but especially by the qualitative chromatic indicators: the colour tone and the proportions of the flavylium cations. This study may be the start for the suitability of this area for obtaining high-quality red wines. [ABSTRACT FROM AUTHOR]

Chambourcin is a hybrid red wine grape that can consistently produce high-quality wine in many humid climate New World sites including New Jersey and much of the mid-Atlantic region of the United States. Many of these regions can also produce high-quality V. vinifera-based red wine blends. This study examined the influence of chambourcin on the quality of red wine blends of V. vinifera varieties in blinded tasting sessions involving three groups: consumers, wine professionals (non-winemaking), and commercial wine makers. Consumers preferred or rated equally the chambourcin containing blend to the non-chambourcin containing blend. Among wine professionals and commercial wine makers, there was no preference among blends. Even experienced wine makers could not identify wines containing chambourcin and did not rate wines lower if they thought the wines contained chambourcin. This study suggests chambourcin does not detract and rather may enhance high-quality red wine blends and further suggests that wine blend categorization may be better based on hedonic character and not grape genetic heritage. Inclusion of high-quality hybrid grapes, like chambourcin, in red blends of V. vinifera may enhance sustainability of viticulture in New World grape growing regions without sacrifice in the quality of wine that can be produced. [ABSTRACT FROM AUTHOR]

Color, phenolic content, and chemical age values of red wines made from Cretan grape varieties (Kotsifali, Mandilari) were evaluated over nine months of maturation in different containers for two vintages. The wines differed greatly on their anthocyanin profiles. Mid-IR spectra were also recorded with the use of a Fourier Transform Infrared Spectrophotometer in ZnSe disk mode. Analysis of Variance was used to explore the parameter’s dependency on time. Determination models were developed for the chemical age indexes using Partial Least Squares (PLS) (TQ Analyst software) considering the spectral region 1830–1500 cm−1. The correlation coefficients (r) for chemical age index i were 0.86 for Kotsifali (Root Mean Square Error of Calibration (RMSEC) = 0.067, Root Mean Square Error of Prediction (RMSEP) = 0,115, and Root Mean Square Error of Validation (RMSECV) = 0.164) and 0.90 for Mandilari (RMSEC = 0.050, RMSEP = 0.040, and RMSECV = 0.089). For chemical age index ii the correlation coefficients (r) were 0.86 and 0.97 for Kotsifali (RMSEC 0.044, RMSEP = 0.087, and RMSECV = 0.214) and Mandilari (RMSEC = 0.024, RMSEP = 0.033, and RMSECV = 0.078), respectively. The proposed method is simpler, less time consuming, and more economical and does not require chemical reagents. [ABSTRACT FROM AUTHOR]

The aim of this study was to apply different Pulsed Electric Field (PEF) treatments in the pre-maceration stage of the mash which derives from 'Pinot Noir' and 'Merlot' grapes that were harvested in the Crişana-Santimreu vineyard, Romania, in 2016, in order to increase the content of total phenols, flavonoids, monomeric anthocyanin pigment and colour intensity of 'Pinot Noir' and 'Merlot' wines. The electrical and mechanical parameters that represent the variables in this experiment were: the distance between the drums, different voltages (7-8 kV), and different frequencies (178-344 Hz). The wines obtained were also analyzed in terms of the antioxidant capacity using two different methods. All PEF treatments applied in the pre-maceration stage resulted in an increase in bioactive compounds content and colour intensification. Of the five PEF treatments tested, the PEF treatment using the distance between the drums of 2.5 mm, U = 8 kV, the frequency f = 344 Hz, pulse durations of 300 s resulted in a wine with a content of total phenols 2 times and 1.5 times higher than the control sample in the case of 'Pinot Noir' and 'Merlot', respectively. Also, this type of PEF treatment also resulted in an extraction of the total flavonoids as efficiently as 1.8 times and 1.4 times, respectively, in the case of 'Pinot Noir' and 'Merlot', respectively. PEF treatment is a technology suitable for extracting phenols from grapes and so this technology can be used in the food industry to obtain wines rich in bioactive compounds with antioxidant capacity. [ABSTRACT FROM AUTHOR]

Background and Aims Modern viticulture requires robust, fast, non-destructive methods to assess berry composition. We tested a chlorophyll fluorescence screening method to estimate berry phenolic substances. Methods and Results We focused on anthocyanin and flavonol in red and white cultivars. The ANTH_RG index was dependent on the cultivar anthocyanin profile. In Nebbiolo, in which dihydroxylated anthocyanins prevail, ANTH_RG was 2.4 times higher than in Barbera, in which trihydroxylated anthocyanins prevail. Considering the profiles of the two cultivars at similar anthocyanin concentration and their relative in vitro absorbance, a bathochromic shift of 10 nm emerged, which can explain the different screening effect exerted by anthocyanin on chlorophyll fluorescence. As to flavanols, we propose the calibration of a new spectroscopic index, the FLAV_UV, in coloured and white berries, finding good correlation with flavonol concentration determined analytically ( R2 higher than 0.7). Conclusions Spectroscopic indices can estimate the concentration of anthocyanin and flavonol in grape berries. Significance of the Study A calibration curve for Nebbiolo, which has a distinctive anthocyanin profile, and the calibration of a new index, the FLAV_UV, able to estimate flavonol concentration in both red and white cultivars, are described for the first time. These indices can effectively be applied for non-destructive assessment of grape flavonoid. [ABSTRACT FROM AUTHOR]

A preliminary study on the chemometric classification of red wines produced from different grape varieties and geographical origins was performed based on their chromatographic profiles of organic acids. Tartaric, malic, citric, lactic, acetic, and succinic acids in wines were detected via high performance liquid chromatography (HPLC). Employing multivariate statistical methods including principal component analysis (PCA) and linear discriminant analysis (LDA), pattern recognition models were built for the classification of the investigated wines regarding the grape varieties and geographical origins. The PCA clearly grouped the wines according to variety, and the LDA further offered 100% classification ability toward geographical identification of the wines and the leave-one-out cross-validated assignments were 100%, 86.7%, and 100% correct for Cabernet Sauvignon,Merlot, and Pinot Noir wines, respectively. The results reveal the potential of using chromatographic profiles of organic acid as the characteristic indices for chemometric classification of red wines. [ABSTRACT FROM AUTHOR]

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas--the Acquitaine (France) and Rioja (Spain) regions--in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux "generic" (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux "generic") and Tempranillo (Rioja). On the contrary, Bordeaux "specific" regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines. [ABSTRACT FROM AUTHOR]

The main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in “Barovo” micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain “SiHa”. The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p < 0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines. [ABSTRACT FROM AUTHOR]

Autochthonous wine variety Fetească Neagră is a red wine known for high quality rich flavor, pleasant and complex associated with black currant flavor and balanced taste, consistent and vigorous. Red wines produced in four different wine growing regions of Romania were analysed for total polyphenols content and antioxidant activity. The total polyphenols content was determined by Folin - Ciocalteu method and antioxidant activity was measured DPPH method. Determined values of antioxidant activity in observed wines were within the interval 56.74 - 94.08% inhibition of DPPH (average value was 70.92% inhibition of DPPH) and total polyphenol content ranged from 1776 to 2935 mg gallic acid/liter (average content was 2218 mg gallic acid/L). Our results showed that the antioxidant activity of tested wines were directly influenced by the total phenolic contents. As a result, we mention that wines with a higher total phenolic contents showed the highest values of antioxidant activity. Particularly, autochthonous wine variety Fetească Neagră had the highest total polyphenols content, the highest concentration of important antioxidants and significantly higher antioxidant activity. There was a very high correlation between antioxidant activity and total polyphenols content in all of the tested wines. [ABSTRACT FROM AUTHOR]

Wine is considered to be a hydro alcoholic solution with more than 1000 components associated in an extremely complex manner, some of them can pass from grapes in an unchanged state, and some are formed during alcoholic and malolactic fermentation, while others appear due to the reactions between substances in their natural state, or based on the existing ones. The presence of phenolic substances in wine is essential, representing a major contribution in the forming of specific characteristics such as: colour, aroma and taste, thus allowing the distinction between different types of wine. The main purpose of this research is to evaluate the physicochemical composition of the three acknowledged varieties of young wine from the Dealu Bujorului vineyard ('Merlot', 'Cabernet Sauvignon' and 'Fetească Neagră'), obtained under the culture conditions of 2012 - 2013 - 2014 years. The oenological parameters were determined after the national STAS regulations and effectively OIV methods. Statistical methods were employed in order to assess the organic and inorganic potential of wine. The ecoclimatic conditions studied in the Dealu Bujorului, Bujoru Wine Centre, highlighted the exceptional viticultural character of Romania as well as the authenticity character encountered in the large variety of wines produced in this area. Results also show that the vine varieties of cultivated in the Vineyard of Dealu Bujorului have a high content of macroelements (potassium, calcium) ('Merlot' (890.01 ± 6.35 mg/L (2013)), 'Cabernet Sauvignon' (111.36 ± 3.53 mg/L (2013)) and 'Feteasca neagră' (97.30 ± 0.46 mg/L (2014)) that are very important for human's health. Wine quality parameters analyzed shows that are influenced by the area of culture of vine but also they are influenced by the technology of winemaking. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agricultural Sciences, Belgrade is the property of University of Belgrade, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The impact of enological practices (temperature, flipping and the inoculation amount of newly selected yeast F-78 from third-stage selection) on the level of monomeric anthocyanins, total phenolic compounds and the overall taste of fifteen red wines from Macedonian Vranec grape variety were studied. The most important factor which affects the level of monomeric anthocyanins was temperature. The inoculation amount had a positive influence on the phenolic extraction. More inoculation amount leads to faster ethanol formation and acceleration of the anthocyanins extraction. The flipping of the must during fermentation was controversial. The best wine-making procedure for production of the typical for the region high-extractive aged wines included a fermentation temperature of 20–24 °C, intensive flipping (5–6 times/24 h), and inoculation quantity 3–4% and a fermentation on 20 °C, medium flipping (3–4 times/24 h) and inoculation quantity 3–4% for production of commercial, young and easy to drink “Beaujoulais” wines. [ABSTRACT FROM AUTHOR]

The effect of high hydrostatic pressure (HHP) treatment on the region and variety non-colored phenolic characteristics of red wine was investigated in this study. After HHP treatment, many changes occurred in the non-colored phenolic compounds in red wines. Changes in total phenolic acids and the contents of eleven phenolic acids among different regions and varieties varied and showed an overall upward trend, while chlorogenic acid decreased in several wines. The total flavan-3-ols and five flavan-3-ols largely decreased among the different regions and different varieties, while EGC slightly increased. In addition, HHP treatment did not change the grape variety and grape geographic origin discrimination based on phenolic acids and flavan-3-ols, which suggests that HHP treatment had no effect on the region and variety of non-colored phenolic characteristics of red wine. These results could expedite the use of HHP processing in the wine industry. Industrial relevance HHP is an important technology which could simulate the traditional aging process in wine industry and could shorten a lot of time and save great economic costs. However, no HHP-treated wine has been introduced in the market throughout the world so far. This is due, in large part, to the lack of correlation studies. In this study, we proved that HHP didn't change grape variety and grape geographic origin phenolic characteristics, hence it could be used in geographic indication wines and varietal wines. With these results, we hope HHP technology could be successfully used in wine industry as early as possible. [ABSTRACT FROM AUTHOR]

Anthocyanins are the main pigments of young red wines. The aim of this work was to evaluate the anthocyanin composition of red wines produced by alternative procedures of winemaking and different grape varieties. For this purpose, wines of Tannat, Syrah and Merlot were made by traditional maceration (TM), addition of maceration enzymes (ENZ) and cold soak (CS). Syrah wines had the highest proportions of malvidin (86.0 ± 1.0) and peonidin (5.5 ± 0.4), while Tannat wines had the highest of delphinidin (6.9 ± 0.8), petunidin (13.2 ± 0.6) and nonacylated glucosides (73.6 ± 0.6). Cold soak increased the anthocyanins contents in Tannat and Merlot wines. In turn, maceration enzymes affect the anthocyanin profile and the stability of the colour of wines. Discriminant analysis of data showed significant separation of the wines of each variety as the anthocyanin profile showed the varietal fingerprint, despite the different winemaking procedures. [ABSTRACT FROM AUTHOR]

Flavonoids are a class of bioactive compounds extremely important in food and wine industry. The development of rapid methods for their quantification in grape berries is one of the modern challenges in viticulture and enology research. Total flavonoid (TF) amount changes during grape ripening and also berry physicalmechanical properties, as evaluated by instrumental texture analysis, change in the same period. In this work, TF and berry physical-mechanical parameters were linked together through predictive models. Models were developed for each of four red wine grape cultivars: Brancellao, Cabernet Franc, Mencía and Merenzao, and another one considered all cultivars together. These models reached high accuracy and allowed to predict TF in grape berries with a low error (RMSE from 0.15 ± 0.07 mg g −1 to 0.35 ± 0.10 mg g −1 in prediction, as evaluated by cross-validation). Berry weight (BW) was the parameter having the largest influence on TF predictions, and also was the only variable having part in all models. BW and chewiness had a similar behavior and when berry weight was excluded, chewiness was able to substitute its role in all models. The other physical-mechanical characteristics displayed a different behavior across cultivars. In conclusion, this work shows that it is possible to predict TF from physical-mechanical predictors in grape berries and that cultivar specific models reach higher accuracy for this purpose than the multi-cultivar model. [ABSTRACT FROM AUTHOR]

The profiles of phenolic acids and flavan-3-ols for the selected Chinese red wines and the potential of using phenolic acids and flavan-3-ols to differentiate the geographic origin and grape variety of wines from China are investigated in this study. Significant differences and markers could be found according to the geographical origin and grape variety. Through a canonical discriminant analysis a good differentiation was developed according to the geographic origin or grape variety, and the accuracy of the discriminant model was 88.9% and 100%, respectively. According to the phenolic acid and flavan-3-ols profiles of the wine samples and good differentiation in the region and the variety discriminant analysis, minimal fraudulent claims were noted for the Chinese red wines investigated. [ABSTRACT FROM AUTHOR]

A high performance thin layer chromatographic method (HPTLC) for fingerprinting and for the antioxidant activity evaluation of twenty-seven Romanian red wines was developed in order to discriminate wines as a function of grape varieties, vintage years and wineries. The chromatographic analysis was performed on silica gel 60F 254 HPTLC aluminum sheets using ethyl acetate:formic acid:acetic acid:water, 20:2:2:4 (v/v/v/v) as mobile phase. Detection was performed under visible and UV light before and after dipping the plates in NP/PEG solutions. The chromatographic fingerprinting method was validated for stability, specificity, precision and robustness according to the general validation procedure of qualitative HPTLC method. The obtained fingerprints are useful for quality control of wines allowing their differentiation according to grape varieties, vintage years and wineries. The antioxidant activity evaluation of wines was performed by digitally processing the images taken after the plate immersion in a methanolic solution of DPPH for 1 s. The antioxidant activity increases in the order Fetească Neagră, Cabernet Sauvignon, and Merlot. The total measured areas indicate that the lowest antioxidant activity corresponds to Fetească Neagră-Serve Ceptura (FN-SC) 2007 wine ( A t = 30 min = 4865 u.a.) and Merlot-Prince Mircea (M-PM) 2006 wine has the highest antioxidant activity ( A t = 30 min = 14 463 u.a.). [ABSTRACT FROM AUTHOR]