Wine of Cool-climate Areas in South Poland

A number of new vinery production regions, especially in the southern parts of Poland, have appearedin the last ten-odd years. This study was aimed at completing the chemical characterisation of wineproduced from ten Polish grape cultivars planted near Krakow. The wine was analysed to determineorganic acid concentrations, total polyphenols and extract content, antioxidant activity, alcohol content,total acidity and pH. Moreover, a sensory analysis was performed on the wine. Significant differenceswere recorded between red and white wine. The total acidity expressed as tartaric acid, and tartaric andmalic acid concentrations, were significantly higher in white and red wines, whereas antioxidant activityand phenolic content were significantly higher in the red wines. Similarities and relationships betweenvarious parameters and specific wine brands were further examined with cluster analysis. Our resultsshow that, under Polish climatic conditions, it is possible to produce wine with quality comparable towine from established wine denomination regions. Selected wine brands showed high antioxidantactivity (FRAP – ferric reducing antioxidant power) and a high level of polyphenols. This study alsoprovides confirmation that wines from colder climates frequently reveal unique and desirable properties