Physico-chemical characterisation of Slovak wines

<span style="font-family: Times New Roman; font-size: small;"> </span><p style="margin: 0cm 0cm 0pt; line-height: 115%;">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 Malokarpatsk&aacute; "Lesser Carpathian" and Južnoslovensk&aacute; "Southern Slovakia" wine regions of Slovak Republic, Dornfelder, Frankovka modr&aacute;, Sv&auml;tovarineck&eacute;, Zweigeltrebe, M&uuml;ller Thurgau, Veltl&iacute;nsk&eacute; zelen&eacute;, Rizling r&yacute;nsky, Rizling vla&scaron;sk&yacute; 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 modr&aacute;, 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.&nbsp; Total acidy was average 6.3 &plusmn;0.3 g.L^-1 only for Ryzling r&yacute;nsk&yacute;, 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 Sv&auml;tovarineck&eacute; a Frankovka modr&aacute; (2.5) - red wines ("clearly perceptible") and 4.9 for Veltl&yacute;nsk&eacute; zelen&eacute; and M&uuml;ller Thurgau - white wine ("moderating effect").</p><span style="font-family: Times New Roman; font-size: small;"> </span>