The composition and content of sugars have been proposed by [PERSON] et al. [6] as one of the chemical characteristics that can be used for verifying the authenticity of the grape origin of various products. In order to check the origin of wine and its adulteration, such as unauthorized addition of sucrose, the nuclear magnetic resonance is used [18]. Over the last few years, higher attention has been paid to organic acids, their importance and their health benefits. Organic acids are natural components that contribute to the organoleptic (flavour, colour and aroma) and healthy properties (antioxidant and antimicrobial activity) of food [14; 19; 20; 21]. In wines, organic acids have a major role in the composition, the stability and the organoleptic qualities [14; 22], as well as contributing to preservative properties' enhancement in terms of the microbiological and the physicochemical stability [23]. The main organic acids in wine are tartaric, malic, citric, lactic, succinic and acetic acids. Over 90% of organic acids in grapes and thus in wine are dedicated to malic and tartaric acids. As these two acids are the most abundant in grapes, their levels are often used to determine the date of harvest, since each acid behaves differently during the ripening process [24]. Tartaric acid is the main organic acid in grapes and wines that significantly affects the total acidity of wines. Tartaric acid is the dominant organic acid in wines, which plays a significant role in maintaining the chemical stability of the wine, its colour and its taste. The content of tartaric acid decreases during the fermentation as a result of precipitation in the form of tartaric crystals [25]. The other important chemical parameters which determine wine quality are phenolic compounds. They strongly contribute to the colour, mouthfeel, astringency and bitterness of the wine [16; 26; 27]. Phenolic compounds originate from different parts of the grape: (i) grape skins contain anthocyanins, flavan-3-ols, flavonols, dihydroflavonols, hydroxycinnamoyl tartaric acids, hydroxybenzoic acids and hydroxystilbenes; (ii) flavan-3-ols and gallic acid are dominant in the seeds; and (iii) hydroxycinnamoyl tartaric acids are mainly present in the juice [28]. The phenolic composition of wines depends on the grape composition, on their extraction into the grape juice, and also, on the subsequent reactions occurring during the viniification, post-fementation treatments, and wine aging [12]. The content of phenolic substances in the peel can be up to 2.5%, while their proportion is higher in red varieties of grape compared to white varieties [29]. During the last decade many studies have been performed in the analysis of phenolic compounds in wines, as well as organic acids and sugars. With regard to Slovak white wines, limited data on the total phenolics and antioxidant properties are available [30; 31; 32]. By current knowledge, there is no similar survey of white wines in Slovakia that reports such a comparison of white wine varieties according to potential chemical descriptors in relation to geographic origin. Therefore, the objectives of the present work were (1) to determine the main carbohydrates (glucose and fructose), organic acids (malic, tartaric and lactic) as well as alcohol content, total phenolics and antioxidant activity in white Slovak wines from chardonnay, pinot blanc and pinot gris varieties, and (2) to study the relationship between the chemical composition of white wines from various varieties and wine geographic indication, applying Fourier-transform infrared (FTIR) spectroscopy and UV-Vis spectrophotometric (TAA, TPC) methods.