42 research outputs found
Evaluation of phenolic compounds in white wines treated with enzymes
Wine's quality is influenced
both by the grape characteristics and
winemaking protocols. Awareness of the
significant role of enzymes preparations in
beverages technologies contributes to the
optimization of the manufacturing process,
for improving the chemical composition of
the resulting wine and its organoleptic
properties. This paper focuses on monitoring
the impact of different commercial enzymes
(pectinases and β-glycosides) on the main
phenolic compounds content of Sauvignon
blanc wines. For this experiment, ten
phenolic compounds were quantified using a
liquid-chromatography (LC) system coupled
with ion trap mass spectrometer. The results
indicated a significant influence of enzymes
on wine’s phenolic fraction. Experimental
samples presented high content in
protocatechuic acid (9.99 - 13.75 μg/mL)
and caftaric acid (2.69 - 9.80 μg/mL). The
use of pectinases lead to an increase of
phenolic compound’s concentration
compared to the control
Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis
Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no articles have been published referring to sparkling wines. Therefore, the purpose of this investigation was to identify the taste compatibility and sensory synergies between sparkling wine and chocolate, with a focus on identifying combinations that can enhance the tasting experience. For this experiment, 14 variants of sparkling wines obtained in Romania and 5 chocolate assortments were evaluated to identify the best culinary match. White chocolate fitted better with Chardonnay—demi-dry sparkling wine; ruby chocolate presented a good match with Fetească neagră—demi-dry; milk chocolate with 32% cocoa powder associated better with Tămâioasă românească—sweet; and dark chocolate with 70% and 95% cocoa powder had synergic matches with Fetească neagră—sweet. Wine attributes like sweetness, acidity, alcoholic strength and chocolate composition significantly impacted the level of match
A review of representative methods used in wine authentication
Authenticity and the methods for determining fraud are two of the most important issues
in the field of quality control and food safety. In the winemaking field, the study of authenticity is all
the more necessary, with wine being one of the most adulterated foods, as the monthly reports of
the European Commission show. This results in a two-fold problem: consumer expectations are not
met and there is a disloyal competition among wine producers in the field. Authenticity has been a
priority research direction worldwide for centuries. Today, researchers are working on improving
already existing methods of authenticity monitoring, but also on creating new ones. The intention
is to have results that are as accurate, fast and inexpensive as possible for confirmation or rejection
of the hypothesis. The bibliographic study of the literature undertaken for the development of this
article aims to identify the classical methods of establishing authenticity, describe them and establish
their degree of efficiency. Moreover, a review of the current research trends is presented in this work
Evolution of phenolic profile of white wines treated with enzymes
The aim of this study is to monitor the evolution of the principal phenolic compounds throughout the fermentation
stage of white wines treated with different enzymes. The effect of five commercial enzymes on the
evolution of the phenolic profile during the alcoholic fermentation of white wines obtained from Fetească regală
and Sauvignon blanc varieties was evaluated. Physicochemical properties of resulted wine samples have been
analyzed according to OIV standards and regulations. The evolution of the principal phenolic compounds was
carried out using HPLC method. Enzymatic treatments did not significantly affect the physicochemical composition
of the obtained wines. The analyzed samples showed different variations on the phenolic compound
content, depending on the type of added enzyme and grape variety. The statistical analysis confirms that enzymes
significantly contributed to the enrichment of the wines with phenolic compounds, especially with pcoumaric,
gentisic, caftaric, and protocatechuic acids
Determinarea caracteristicilor senzoriale ale unor probe de distilat de prune obţinute în regiunea bazinului pomicol Argeş
Plum distillate is an alcoholic drink obtained by the fermentation and distillation of plums. Its quality is determined by many factors, such as climate characteristics, soil, plum varieties and technological process. The aim of this study was to analyze the sensorial characteristics of plum distillate samples produced through an authentic manufacturing process in Argeş region, Romania (purchased from different producers). A total of 26 samples were analyzed. A sensory analysis was done by qualified professional tasters, according to the method of positive scoring. Each sample was marked from 0 to 5, the average representing the intensity level of each item. The analyzed characteristics may constitute a basis for the identification and authentication of the quality of these products
Studies on some still wines obtained by the blanc de noirs method
Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with applicability to sparkling wines is increasingly used to obtain still wines. This research aimed to identify the most suitable technology for obtaining white wines from Fetească neagră and Busuioacă de Bohotin grapes. The resulting wines were analysed from physical-chemical and chromatic points of view, and their sensory properties and volatile compounds content were also registered. The obtained samples had characteristics usually found in wines obtained from white grape varieties. Although frequently used in the production of base wine for sparkling wines, this technique can give original results in obtaining still wines as well. The use of activated carbon has led to the production of wines with a higher commercial value (improved colour characteristics). Given that red wines are significantly less consumed compared to white ones, this technique allows the use of black grape varieties and the production of innovative white wines
STUDIES ON SOME STILL WINES OBTAINED BY THE BLANC DE NOIRS METHOD
Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with applicability to sparkling wines is increasingly used to obtain still wines. This research aimed to identify the most suitable technology for obtaining white wines from Fetească neagră and Busuioacă de Bohotin grapes. The resulting wines were analysed from physical-chemical and chromatic points of view, and their sensory properties and volatile compounds content were also registered. The obtained samples had characteristics usually found in wines obtained from white grape varieties. Although frequently used in the production of base wine for sparkling wines, this technique can give original results in obtaining still wines as well. The use of activated carbon has led to the production of wines with a higher commercial value (improved colour characteristics). Given that red wines are significantly less consumed compared to white ones, this technique allows the use of black grape varieties and the production of innovative white wines
THE AROMATIC PROFILE OF WHITE WINES OBTAINED FROM BIODYNAMIC AND CONVENTIONAL GROWN GRAPES IN ROMANIA
This study analyses the differences between wines obtained from grapes cultivated conventionally and those cultivated biodynamically. The wine samples studied were obtained from Rhein Riesling, Italian Riesling, Muscat Ottonel and Chardonnay grape varieties. Among these, four variants (one from each grape variety) were obtained from grapes following conventional cultural technologies, while the rest were from the same grape varieties cultivated biodynamically. All grapes and wines were produced in the Murfatlar vineyard, in south-east Romania. Basic chemical and sensorial analyses were applied to evaluate the differences appearing between the conventional and organic wine samples. All sets of data, PCA analysed, underlined that there are no systematic differences between the two grape cultivation methods and the obtained products