Skip to main content
Advertisement

Main menu

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
    • Print on Demand
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
    • Print on Demand
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN
Research Note

Characterization of Selected Organic and Mineral Components of Qvevri Wines

Cecilia Díaz, V. Felipe Laurie, Ana María Molina, Mark Bücking, Rainer Fischer
Am J Enol Vitic.  2013 64: 532-537 ; DOI: 10.5344/ajev.2013.13027
Cecilia Díaz
1Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, 57392 Schmallenberg, Germany
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: cecilia.diaz@ime.fraunhofer.de
V. Felipe Laurie
2Facultad de Ciencias Agrarias, Universidad de Talca, 3460000 Talca, Chile
3Fraunhofer Chile Research Foundation, Center for Systems Biotechnology, 3460000 Talca, Chile
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Ana María Molina
4Universidad San Sebastián, Facultad de Ingeniería y Tecnología, 4030000 Concepcion, Chile.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Mark Bücking
1Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, 57392 Schmallenberg, Germany
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Rainer Fischer
1Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, 57392 Schmallenberg, Germany
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Figures & Data
  • Info & Metrics
  • PDF
Loading

Abstract

The organic and mineral components of 20 qvevri wines from selected wineries throughout Europe were evaluated to gain insight into one of the oldest known methods of wine production. The pH, residual glucose, titratable acidity, specific organic acids (acetic, lactic, malic, and tartaric acids), phenolics (total phenolics and anthocyanins in red wines), total antioxidants, and selected minerals (phosphorus, calcium, magnesium, manganese, potassium and zinc) of the samples were measured. The data were compared with previously reported values for conventional wines. Qvevri wines were less acidic than conventional wines, containing higher levels of acetic and lactic acids but lower levels of tartaric acid. They also contained higher levels of antioxidants and total phenolics, the latter up to 10 times more abundant in the white wine varieties than in conventional wines. Despite fermentation in clay vessels, the mineral content of qvevri wines was within the normal reported range, although phosphorus levels were slightly higher. This is the only study that has considered the compositional nature of qvevri wines.

  • wine
  • qvevri
  • amphora
  • chemical composition
  • phenol
  • minerals
  • ©2013 by the American Society for Enology and Viticulture
View Full Text

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 64 Issue 4

  • Table of Contents
  • Table of Contents (PDF)
  • Index by author
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Characterization of Selected Organic and Mineral Components of Qvevri Wines
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Characterization of Selected Organic and Mineral Components of Qvevri Wines
Cecilia Díaz, V. Felipe Laurie, Ana María Molina, Mark Bücking, Rainer Fischer
Am J Enol Vitic.  2013  64: 532-537  ; DOI: 10.5344/ajev.2013.13027
Cecilia Díaz
1Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, 57392 Schmallenberg, Germany
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: cecilia.diaz@ime.fraunhofer.de
V. Felipe Laurie
2Facultad de Ciencias Agrarias, Universidad de Talca, 3460000 Talca, Chile
3Fraunhofer Chile Research Foundation, Center for Systems Biotechnology, 3460000 Talca, Chile
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Ana María Molina
4Universidad San Sebastián, Facultad de Ingeniería y Tecnología, 4030000 Concepcion, Chile.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Mark Bücking
1Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, 57392 Schmallenberg, Germany
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Rainer Fischer
1Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, 57392 Schmallenberg, Germany
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Characterization of Selected Organic and Mineral Components of Qvevri Wines
Cecilia Díaz, V. Felipe Laurie, Ana María Molina, Mark Bücking, Rainer Fischer
Am J Enol Vitic.  2013  64: 532-537  ; DOI: 10.5344/ajev.2013.13027
Cecilia Díaz
1Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, 57392 Schmallenberg, Germany
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: cecilia.diaz@ime.fraunhofer.de
V. Felipe Laurie
2Facultad de Ciencias Agrarias, Universidad de Talca, 3460000 Talca, Chile
3Fraunhofer Chile Research Foundation, Center for Systems Biotechnology, 3460000 Talca, Chile
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Ana María Molina
4Universidad San Sebastián, Facultad de Ingeniería y Tecnología, 4030000 Concepcion, Chile.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Mark Bücking
1Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, 57392 Schmallenberg, Germany
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Rainer Fischer
1Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, 57392 Schmallenberg, Germany
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
    • Abstract
    • Materials and Methods
    • Results and Discussion
    • Conclusions
    • Acknowledgments
    • Footnotes
    • Literature Cited
  • Figures & Data
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • New Rapid, Simple, and Cheap Methods to Determine Tyramine in Fermented Beverages and Culture Medium
  • Cooperation and Compensation to Mitigate Fungicide Resistance
  • Quinones of Macfadyena cynanchoides for Control of Aspergillus carbonarius and Aspergillus niger in Wine
Show more Research Notes

Similar Articles

AJEV Content

  • Current Volume
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue
  • Print on Demand
  • Print on Demand

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Alerts
  • Catalyst
  • ASEV
asev.org

© 2023 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire