title: Analysis of selected chemical parameters in Piemontese wines.
abstract: BACKGROUND
  Piemontese wines are well known and valued all over the world. The most popular of them are Barolo and Barbaresco wines. However, in Poland, they are still little known and only now are being gradually introduced to a wider range of consumers.
  
  
  OBJECTIVE
  The aim of this study was to evaluate the content of inorganic anions, minerals, sugars and glycerol of Piemontese wines from micro-region Langhe, classified as DOCG ("Denominazione di Origine Controllata e Garantita", ie. controlled designation of origin guaranteed) and DOC ("Denominazione di Origine Controllata", ie. controlled designation of origin) products.
  
  
  METHODS
  Seven types of red wines and one type of white wine were tested. High Performance Ion Chromatography with conductometric detection (HPLC-CD) was used to measure the content of inorganic anions, ie. fluorides, chlorides, sulfates and phosphates. Flame atomic absorption spectrometry (F-AAS) was used to measure the content of minerals, ie. magnesium, calcium, sodium, copper, potassium, zinc and iron, while High Performance Liquid Chromatography with charged aerosol detection (HPLC-CAD) was used to measure the content of glycerol and sugars, ie. fructose, glucose and sucrose.
  
  
  RESULTS
  Our studies show that although Piemontese wines are characterized by a relatively low content of minerals in comparison with the wines from other regions, they contain a lot of ingredients that have beneficial effects for human health. Moreover, we observed that the studied wines contain particularly high concentration of inorganic ions--phosphates and fluorides. Furthermore, all tested red wines show far reaching similarities in their chemical properties, which is possibly a direct consequence of using in their production locally cultivated grape varieties.
  
  
  CONCLUSIONS
  Analysis of the wines from the Piemont region, classified as DOCG, DOC, confirmed that these are dry wines of a high quality.
authors.affiliation: University of Rzeszów, Medical Faculty, Centre for Innovative Research in Medical and Natural Sciences, Rzeszów, Poland.
authors.forename: Agnieszka E
authors.initials: AE
authors.lastname: Stępień
authors.affiliation: University of Rzeszow, Institute of Applied Biotechnology and Basic Science, Department of Botany, Kolbuszowa, Poland.
authors.forename: Kinga
authors.initials: K
authors.lastname: Stawarczyk
authors.affiliation: University of Rzeszów, Faculty of Biology and Agriculture, Department of Food and Agriculture Production Engineering, Rzeszow, Poland.
authors.forename: Maciej
authors.initials: M
authors.lastname: Bilek
authors.affiliation: The Netherlands Cancer Institute, Division of Cell Biology, Amsterdam, The Netherlands.
authors.forename: Katarzyna M
authors.initials: KM
authors.lastname: Kędziora
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis*; D006801:Humans; D007558:Italy; D008970:Molecular Weight; D010636:Phenols / Q000032:analysis*; D010860:Pigments, Biological / Q000032:analysis*; D021241:Spectrometry, Mass, Electrospray Ionization; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D005419:Flavonoids; D010636:Phenols; D010860:Pigments, Biological