The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.

The aim of the study was to investigate whether the wines produced in France, Italy, Spain, and Poland differ in composition of volatile compounds, and whether red wines from Poland can be distinguished from those of other European countries. Thirty-five aroma compounds belonging to several groups – 13 alcohols, 9 acids, 3 aldehydes, 7 esters, 2 ketones, and 1 volatile phenol – were identified in the examined wines. The proportions of volatile compounds in wines from the four selected countries were similar. Statistical analysis revealed significant differences between French, Italian, Spanish, and Polish wines for 3-methylbutan-1-ol, butane-2,3-diol, phenylmethanol, 2-phenylethanol, dodecan-1-ol, propane-1,2,3-triol, diethyl butanedioate, 3-hydroxybutan-2-one, and 4-ethylphenol. In addition, diethyl butanedioate distinguished Polish wines from the other wines. Hierarchical cluster analysis (HCA) showed that the Polish wines were well separated from the other wines.

Alzheimer’s disease is characterised by a decrease in acetylcholine (ACh) levels in the brain due to the activity of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). As a result, disorders in cholinergic transmission are observed, leading to cognitive impairment. In this work, the inhibition of AChE and BChE activities by red wines made of various grape varieties was determined for the first time. There was no significant difference in the polyphenol content between the grape varieties; nevertheless, there were significant differences in the content of gentisic acid and salicylic acid, and in the inhibition of AChE and BChE between the wine samples. A statistically significant correlation between AChE inhibitory activity and salicylic acid, as well as between BChE inhibitory activity and total phenolic content, was recorded. In model solution studies, it was shown that salicylic acid effectively inhibited BChE activity at concentrations similar to the maximum concentrations found in the test wines. Hierarchical cluster analysis (HCA) revealed that the wines could be divided into three groups. Cabernet Sauvignon and Syrah wines had the highest content of salicylic acid and AChE inhibitory activity, as well as low BChE inhibitory activity. Pinot noir, Tempranillo, Regent and Rondo wines showed the lowest content of salicylic acid and low AChE inhibitory activity. Garnacha tinta, Merlot, Montepulciano and Negroamaro wines had a medium content of salicylic acid, and the highest or medium BChE inhibitory activity. This work is important for both the wine industry and for health protection.

Due to changes in climatic conditions in Poland interest in viticulture and wine production has considerably boosted. One of the worldwide trends in winemaking is use of indigenous strains of yeast and lactic acid bacteria (LAB). The aim of the study was to analyse the microbial diversity of Polish red wines and their key properties and combine them for better understanding of the processes responsible for creating the sensory attributes. Metagenetic analysis was used to characterise the bacterial and yeast diversity of wines produced by spontaneous fermentation of grapes of the Regent variety, which came from three vineyards: “Dom Bliskowice” (DB), “Małe Dobre” (MD), and “Winnica Janowiec” (WJ). Among bacteria, Tatumella ptyseos was the most abundant species in DB and WJ wines and Leuconostoc pseudomesenteroides was the most abundant in MD wine. Among yeasts, Saccharomyces cerevisiae was found in DB and WJ wines, Saccharomyces cariocanus in MD wine, and Hanseniaspora uvarum in all samples studied. Studied wines had statistically significantly different antioxidant capacities and distinct glucose, fructose, and lactic acid concentrations. The presence of acetic and lactic acid bacteria was positively related to the concentrations of acetic and lactic acid, respectively, while the lack of malic acid was indicative of malolactic fermentation. This knowledge may be useful in the development of unique local starter cultures for the production of wines with specific characteristics.

Authenticity and the geographical origin of wines are terms of great importance for consumers and producers. This work is focused on distinguishing between red wines from Poland and from other European countries, notably France, Italy and Spain. To achieve this goal, we determined aroma compounds in wines from different countries by headspace solid-phase microextraction/gas chromatography-mass spectrometry. The content of hexan-1-ol in Polish wines was significantly higher (about twice as high) than in French, Italian and Spanish wines. Linear discriminant analysis (LDA) showed that 3-(methylsulfanyl) propane-1-ol, hexan-1-ol, ethyl phenylacetate and ethyl 2-hydroxy-4-methylpentanoate were the most discriminant variables for distinguishing between wines from Poland and from other European countries. Hierarchical cluster analysis (HCA) revealed that Polish wines were separated thoroughly from the other wines based on ethyl phenylacetate, hexan-1-ol, ethyl 2-hydroxy-4-methylpentanoate, (E)-3-hexen-1-ol, 2-phenylethanol and 3-(methylsulfanyl)propan-1-ol, which is important for preventing possible frauds.

The aim of the study was to assess the impact of N Pro and Seactiv Complex technologies based on sea algae extracts on the yield and quality of Golden Delicious apple trees compared to the standard fertilization program. Research conducted in the years 2008–2017 showed that the tree fertilization technology and the year of research had a significant impact on the quality and yield parameters. The abundance of seaweed extracts had a positive effect on the greater number of fruits per tree (pcs.), their weight (t × ha⁻¹; kg tree⁻¹), the percentage of fruits exceeding 7.5 cm in size (%) and the average weight of fruits (g) compared to the control combination. In most of the analyzed study years, total yield exceeded the 90 t × threshold regardless of the fertilization program. The use of technology based on sea algae extracts during 10 years of research had a positive effect on the quality and weight compared to the standard fertilization technology commonly used in cultivation.