Interspecific vs. traditional varieties for rosé wines production

Abstract

This study was aimed on comparison of interspecific and traditional varieties suitable for rosé wines production. For samples of wines – ‘Laurot’, ‘Cerason’, ‘Merlan’, three interspecific Czech varieties and ‘St. Laurent’, ‘Blaufränkisch’ two traditional varieties and furthermore new Slovak variety ‘Nitra’ and Austrian ‘Blauer Wildbacher’ were carried out measurements of fundamental analytical values. Furthermore, total and individual phenolic compounds, total anthocyanins, optical density at 280 nm (OD280), total flavanols, reducing power and antiradical activity were determined. The results show that most phenolic compounds and highest antiradical activity has the Austrian variety ‘Blauer Wildbacher’ which was in sensory evaluation in last place. From Czech varieties it was ‘Cerason’ and ‘Laurot’. In the sensory evaluation landed the best variety ‘Blaufränkisch’. Very good results then reached a variety ‘Laurot’ as in 2008. Due its higher resistance to fungal diseases, health benefits and good sensory properties appears to be interesting for the production of rosé wines, not only from organic production.

Keywords

• rosé wines
• interspecific varieties
• wholesomeness substances
• antiradical activity
• reducing power
• anthocyanins