A comparative study of an assortment of plum distilled drinks, made in Romania

The Romanian assortment of alcoholic drinks distilled from fruits, homologated in Romania, consists in ţuica (brandy) of different assortments, fruit brandies and specific natural liqueurs. According to the existing legislation, the alcoholic concentration of 37 vol. % makes the difference between the superior distilled drinks that may have specific names, and the inferior assortments that may be called spirits. The traditional ţuica is a plum distillate, made in copper still with open fire by simple distillation, having its origin in a region situated in the Subcarpathians of Muntenia. According to Ord. 362/2008, palinca (strong plum brandy) is a traditional Romanian alcoholic drink, obtained exclusively by alcoholic fermentation and distillation of fleshy fruits, mixture of fruits or from marc of fruits or juice made of these fruits or fruit mixture, with or without stones. Şliboviţa (strong plum brandy) is a 38 % vol. or 40% vol. drink, obtained by distillation and redistilation of plum marc, in the same areas as superior brandy assortments, followed by ageing. It is produced in Balkans. In Serbia, almost 70% of the harvested plums (late varieties, Damask plums or quetsches, Prunus domestica subsp. insititia) are changed into şliboviţa

Valorization technologies of some horticultural plants with medicinal usage

The extraction by maceration in hydro-alcoholic solutions is the oldest method of using alcoholic spirits. Since ancient times, there were concerns on studying the stability of these preparations and finding fakes. We have been studying this problem for many years. The paper presented a specific evolution in time (5 years), according to assortment, from the moment of preparation and during the many years of preservation in airtight glass containers. The extract (g/100 ml) has varied either by diminution (six cases) or by higher values of fresh macerates, but there were two cases of stability, too. The content of soluble dry matter has increased in most of macerates, the cases of unchanged values or diminution being in minority. The colour parameters (luminosity, chromatic, the two coordinates of colour and shade) have evolved differently, giving the possibility of identifying in time the extract authenticity of every species. The determinations done in dynamics have shown the evolution of chemical composition of hydro-alcoholic concentrates, achieved during 5 years. We have also made 18 spectra, in order to study comparatively, the two types of macerates, the fresh ones, prepared in 2007, and the others, preserved for many years (determined in both 2006 and 2007). Determinations are a basis of repeatability and possible identification

The antioxidant activity evolution in different technological stages of some red wines

The studies regarding the antioxidant activity evolution in different technological stages of some red wines was made at the oenology laboratory of U.S.A.M.V. Iasi and closely with the Center for oenology, Iasi branch of the Romanian Academy. 4 local grape varieties for red wines, Feteasca neagra, Negru de Causani, Babeasca neagra and Busuioaca de Bohotin were chosen as study material, the last one more specifically for rose wines than for the red ones, and the Merlot variety in order to compare the antioxidant capacity of the Romanian varieties to the international ones. These wines were produced with the classical technology for red wines using the classical skin contact maceration process. Six important technological moments was supervised. The phenol compounds content of the samples was analyzed using the total polyphenolic index and the antioxidant activity using the photochemiluminescence method, calculated as ascorbic acid equivalents, mmol/L. Firstly the values of the phenolic compounds and of the antioxidant activity of all the five wines have ascending curves, with lower or higher variations of their amplitude according to the specificity of each wine. The technological stage that determined the maximal values of both the TPI and the antioxidant activity was the second one, the one after the maceration process, which is responsible of the extraction of phenolic compounds from grapes. Towards the end of vinification, these values slowly decreased under the influence of the other vinification processes but depending also on the grape variety. Linear correlations between the TPI and AO.A were determined, these correlations varying also depending on the grape variety and can be consider a specific characteristic of the grape sort

Effect of acidity correction on the solubility of tartaric compounds from wines

The paper presents data concerning the effect of acidity correction on the solubility of potassium bitartrate and calcium neutral tartrate, as a result of acid addition (tartaric, malic, citric and succinic) in wines lacking acidity, for improving their organoleptic qualities. The solubility of these compounds was assessed by means of concentration (PC , PCT) and solubility (KST , KS ) products at −4 ºC, by the excess of KHT and CaT at −4 ºC and saturation theoretical temperatures of KHT and CaT. As a result of acidity correction, we have noticed its increase (at the same proportion for all the acids) and a diminution in pH according to added acid: tartaric, lactic, malic, citric and succinic. By adding tartaric acid, wine instability was created, because of potassium bitartrate, by increasing the values of concentration and solubility products, of KHT excess and theoretical saturation temperatures. In case of calcium tartrate, the same acid favoured wine stability, by diminishing the values of the constants. Adding the other acids in wine was good for the solubility of tartaric compounds, because, in all the cases, the values of constants characterizing solubility were diminished

Respiratory and vascular effects of some fractions isolated from red wine

We have isolated a series of fractions (T1–T6) from a sample of red wine and studied their influence on cellular respiration and behaviour of blood vessels, by in vitro analysis of striated muscle and liver of frog (Rana ridibunda, Pall), and of fragments of Wistar rat aorta artery. Different biological effects were registered, according to the type of tissues, composition of fractions (polyphenol proportion), and duration of registrations. The dominant effect on cellular respiration consisted in its stimulation, registered at fractions richer in polyphenols – T2 and T3, more pronounced than that produced by wine and more prominent at liver than at muscles. The same fractions clearly influenced the smooth muscles of aorta artery, determining an important vasodilatation effect. The other fractions had a weaker or inhibiting action on cellular respiration and did not show evident vascular effects. The results pointed out a series of useful pharmacological properties of certain studied wine fractions

Aspects concerning the variation of phenolic compounds and color parameters, according to maceration method, in wines obtained from Fetească Neagră grape variety

This study analyses the way in which different maceration-fermentation methods (ultrasounds maceration, microwave maceration, thermomaceration, classical maceration) influence the extraction of phenolic compounds and the color of Fetească neagră wines. In order to underline the variation of phenolic compounds and color parameters the following determinantions were carried out: D280 index, Folin Ciocalteu index, anthocyans according to pH variation , anthocyans profile, phenolic acids and Cielab76 color determination. The obtained data showed that there are differences between the results’ values in the wines obtained through the four maceration-fermentation procedures. Microwave maceration and thermomaceration have been proved to be the most extractive for phenolic and color compounds

Studies regarding the quality of certain fruit distillates in correlation with the analytical data and sensorial assessment

Out of the 20 samples under analysis only 14 meet the requirements for the award of a distinct denomination whereas the other six may be called just spirits. The fact that some drinks of the second category do not mention on the label the denomination of spirit is a crime. Total acidity and the volatile acidity have concordant values giving the opportunity to identify the products maturated as well as the neutralization or bonification treatments. The pH values allow the classification of the distillates/distilled drinks by their degree of naturalness and the possible treatments effectuated.The polyphenol content may indicate the existence or inexistence of the wooden (oak) storage areas and the possible time of contact with these spaces or the reduction of influence due to the diverse treatments. The ester content indicates for 11 samples the cause that leads to their classification into a superior quality class. The values of the extract content may also explain, even more than the ester content, the favorable impression and the superior gustative quality for the 10 samples in their respective order. Except for two samples that showed quality defects, the rest of the distillates and distilled drinks registered positive or very positive sensorial qualities (especially Vinia maturated cherry distillate raw material and Vinia maturated plum distillate raw material