Chemical and Coloristic Profiles of Red and Rosé Wines from Domestic Production and Wineries of Moravia Wine Region

Polyphenols are crucial compounds in wines, influencing wines quality and sensory attributes such as color and taste.Understanding the factors affecting polyphenols concentration, as well as anthocyanins and mineral elements content, is essential for comprehending wine characteristics.This study aimed to investigate the influence of anthocyanins, polyphenols and mineral elements on the chemical and coloristic profiles of red and ros wines from the Moravia wine region, specifically from Bzenec and Uhersk Hradit bio-regions.Color components were identified using CIELAB color assessment, while spectrophotometric and spectrometric methods were employed for chemical analyses.Mineral content was determined through inductively coupled plasma mass spectrometry.This study revealed that wines with higher polyphenolic content exhibited greater color intensity and increased astringency.Ros wines showed lower anthocyanin levels compared to red wines.Notably, home-produced wines demonstrated exceptionally high polyphenol content, attributed to longer grape maceration times.This suggests a linear relationship between maceration time and polyphenolic content, emphasizing its impact on wine quality.The findings underscore the significance of polyphenols in determining wine characteristics and highlight the role of winemaking techniques in influencing polyphenol extraction.