Assessment of Trace Elements and Human Health Risk Present in Wines Obtained in the Region of Dealurile Munteniei and Dealurile Moldovei Vineyards

The primary objectives of this research were to determine the concentration of some inorganic trace components, to evaluate the concentration levels of these in Romanian wines by daily consumption of wine and the health risk of inorganic trace components intake at these rates form Romanian wine. The results indicated that the concentration levels of inorganic components in red wine decreased in the order Zn>Mn>Cr>Cu>Ni>Pb>Co>Cd, in case of white wine decreased in the order Zn>Mn>Cu>Cr>Ni>Pb>Co>Cd. Based on a 60-kilogram adult person, and moderate consumption of 200 milliliters of wine/day, the estimated daily intake of these inorganic components from wines was well below the daily allowance. The target hazard quotient suggests that the exposed humans would not experience significant health risks when ingesting these individual elements from daily consumption of 200 milliliters of Romanian wines/day

Differentiation Among Romanian Wine Regions Based on Lead Isotope Signatures

The objective of this study is to determine the Pb concentration and 206Pb/204Pb, 206Pb/207Pb, 206Pb/208Pb from several Romanian winemaking regions, in order to highlight credible geographical markers of wine origin. The Pb level concentration and the ratios of 206Pb/204Pb, 206Pb/207Pb, 206Pb/208Pb were determined in 25 white and 9 red wines using ICP-MS techniques. Based on 206Pb/207Pb isotope ratios it can be concluded that the vines grown in the Tîrnave vineyard [Blaj (1.1790 average value)], Huși vineyard [Huși (1.1958 average value wine center), Averești (1.1908 average value)] and Iași vineyard [Copou (1.1875 average value) wine center], show traces of atmospheric pollution with lead [if 206Pb/207Pb=~1.1700-1.2200 (atmospheric pollution)]. Combining the 206Pb/204Pb with 206Pb/208Pb isotopic ratio may carry out a separation on the vineyards and wine-growing centers. Based on 206Pb/204Pb, 206Pb/207Pb and 208Pb/206Pb a separation of the wine samples was possible

PHENOLIC, ANTHOCYANIN COMPOSITION AND COLOR MEASUREMENT AT RED WINES FROM DEALU BUJORULUI VINEYARD

Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the sensorial properties of red wines, especially their chromatic characteristics, bitterness and astringency. The phenolic compounds, together with the aroma precursors are the main factors that affect wine quality. In this sense, the aim of our work were to (i) establishment the ecoclimatic conditions from Dealu Bujorului vineyard 2018 year of culture, and (ii) determination of phenolic maturity of the Cabernet Sauvignon, Feteasca neagra, Babeasca neagra, Merlot and Burgund varieties. In case of phenolic content, anthocyanin, hue and color intensity differed among vintages, no clear trend was evident. The lack of clear relationship between vintages is most likely the product of the complex nature of phenol composition and how it is affected by varying climatic conditions between seasons, as well as variation amongst the wines in terms of degree of agin