CHEMICAL EVALUATION OF AUTOCHTHONOUS VARIETY 'PROKUPAC' RED WINE WITH THE ADDITION OF SELECTED AROMATIC HERBS

Abstract

The quality parameters and chemical composition (total phenolics, total flavonoids and total anthocyanins) of the red wine obtained from the autochthonous variety 'Prokupac' (Vitis vinifera L.) with the addition of the selected aromatic herbs (Pimpinella anisum L., Cinnamomum zeylanicum, Artemisia absinthium and Glycyrrhiza glabra) were examined in two consequtive vintages (2013-2014). The differences in contents of total extract, reducing sugars and ash between the studied samples were observed, but with no statistical significance between both examined years and analyzed wines. 'Prokupac' red wines with the addition of aromatic herbs stood out with significantly higher contents of total phenolics (371.4-594.3 mg GAE L-1) and total flavonoids (136.2-243.2 mg CTE L-1) while lower total anthocyanins content was noticed, when compared to 'Prokupac' red wine used as control (p<0.05). The unfavourable weather conditions in the vintages 2013 and 2014, reflected notably on the quality of the obtained wine. To analyze the correlations between wine quality parameters and the similarity of individual wine samples, Principal Component Analysis (PCA) was used.