Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally

Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, antioxidant activity, and chromatic properties. Moreove...

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Bibliographic Details
Published in:Foods 2023-10, Vol.12 (20), p.3762
Main Authors: Skendi, Adriana, Stefanou, Stefanos, Papageorgiou, Maria
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Chemical composition
Chemicals
Fermentation
ICP–OES
natural grape dehydration
oenological parameters
Phenolic compounds
phenolic content
Phenols
Physicochemical properties
Sodium
Sulfur dioxide
sweet wines
Trends
Wineries & vineyards
Wines
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Summary:Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, antioxidant activity, and chromatic properties. Moreover, their elemental composition was studied with ICP–OES. Differences were observed among the measurements performed. All of the samples were below the levels set for SO2 content. The sweet red wines had higher alcoholic strength than semisweet rosé ones, and were characterized by a higher yellow proportion. The vinification process significantly affected SO2 levels, phenolics, and antioxidant activity. The red wines were high in Na content, with one sample exceeding the level set by OIV (International Organization of Vine and Wine). The levels of all the other elements related to quality (Fe, Cu, Zn) or safety (Pb, Cd) were far below the limits set. Rosé wines contained less Mg, but were higher in Na than the red ones. The obtained data suggest that sweet and semisweet wines produced with traditional procedures are safe and of high quality, holding antioxidant capacity beneficial to health. The information reported contributes to a better understanding of these types of wines.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12203762