Online ordering is currently unavailable due to technical issues. We apologise for any delays responding to customers while we resolve this. For further updates please visit our website: https://www.cambridge.org/news-and-insights/technical-incident
We use cookies to distinguish you from other users and to provide you with a better experience on our websites. Close this message to accept cookies or find out how to manage your cookie settings.
To save content items to your account,
please confirm that you agree to abide by our usage policies.
If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account.
Find out more about saving content to .
To save content items to your Kindle, first ensure coreplatform@cambridge.org
is added to your Approved Personal Document E-mail List under your Personal Document Settings
on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part
of your Kindle email address below.
Find out more about saving to your Kindle.
Note you can select to save to either the @free.kindle.com or @kindle.com variations.
‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi.
‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.
Introduction. Wines produced in cool climate regions may be
competitive with wines obtained in traditional wine-producing countries. The aim of this
paper was to conduct a quality analysis of the chemical composition of selected varieties of
cool-climate grapes and to assess the enological parameters of wines obtained from them.
Materials and methods. The chemical composition of 11 varieties of grapes
as well as the basic enological parameters, profile of volatile components, and antioxidant
and sensory properties of wines obtained from selected varieties were assessed.
Results and discussion. The extract content of the assessed varieties of
grapes varied within the range of 128.5–218.5 g×kg–1. The fruit was characterised by similar
acidity but significantly heterogeneous antioxidant activity. The basic quality parameters
of wines were in accordance with the EU regulations. Antioxidant activity and polyphenol
content in red wines were approximately 5–7 times higher than those in white wines. In the
sensory assessment the wines obtained high grades. Conclusion. Wines from the
cool climate regions fulfil the EU normative requirements and are characterised by original
sensory features. They may compete with products from traditional wine-producing countries.
Recommend this
Email your librarian or administrator to recommend adding this to your organisation's collection.