In the Republic of North Macedonia, the production of wine is very well known, but in the markets, there is also a variety of imported wines. Therefore, the aim of our research was to examine the basic parameters which determine the quality of the wine. A total of 106 domestic and imported wines were included in this research. The basic chemical parameters for each of the samples were examined by using standard OIV methods. Verification of the methods was done by determining its accuracy, precision, repeatability and reproducibility using standard reference material and proficiency testing. Depending on the sugar content, wines were divided into 4 groups: dry, semi dry, semi-sweet and sweet wines. The highest alcohol content was observed in dry wines originating from all countries that were subject of this research (up to 13.54 vol %) and the lowest was observed in wines originating from Italy which are mostly used as dessert wines (5.07 vol %). The semi-dry wines originating from France showed the slightest value (min.12.18 mg/L free SO 2 and min.60.20 mg/L total SO 2 ), which corresponds to their high quality and price on the market. This research is of great interest for the needs of the market and the price of the wine, due to the wine quality standards under the law of Republic of North Macedonia.
In Republic of North Macedonia, the production of grapes and wine has been known since ancient times. Many grape varieties are grown in this region, but one of the most important and largest regions for wine production is the Tikveš region. The aim of the research was to determine the presence of natural radionuclides, as well as total and free SO 2 that are added as additives in wine during its production. The analyses were performed by gamma spectrometry and the obtained spectra were analyzed by the GENIE 2000 programme. The sulfites were determined using OIV accredited methods after prior validation and verification. The results show that 40K is present in all wine brands with a larger size than the other radionuclides observed. 40K levels ranged from low 24.15 ± 2.30 to 38.22 ± 1.50 Bq/L for white wines and 16.28 ± 3.20 to 22.80 ± 3.50 Bq/L for red. As for sulfites, differences can be noticed in terms of the content of total and free SO 2 in all examined wines. Regarding red wines, the lowest value for the content of both total and free SO 2 is observed in Merlot wine (free SO 2 = 10.20 ± 0.54mg/L and total SO 2 = 51.79 ± 0.55mg/L) and in terms of white wines, the lowest content of total and free SO 2 is observed in Muscat Ottonel wine (free SO 2 = 6.84 ± 0.36mg/L and total SO 2 = 40.24 ± 0.43mg/L).
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