10 research outputs found
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
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
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
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
The effect of different techniques of maceration-fermentation on the phenolic composition of red wines
Grapes, the quintessential
quality factor in winemaking, are found in
certain areas of the globe where
viticulture thrives. The quality of wine
products is directly influenced by the
quality of the grapes, their process
technology, the care and the quality of the
premises and equipment used, as well as
the conditions for the storage and use of
the wines. In most red wine-making
processes, it is preferred that the
maceration process is accompanied by the
fermentation process, as increase in the
alcohol content favours the intensification
of the extraction process. For this reason,
both processes are combined in a single
technological operation known as
maceration-fermentation. The largest
amount of polyphenolic compounds of
wine, anthocyanins and tannins comes
from the solid parts of the grapes ‒ the
skins and seeds, and these have a decisive
influence on the phenolic character of
wines. Maceration is a fractional
extraction which leads to the dissolution
of the useful components of the grapes,
which give the flavour, colour and taste
typical of red wine. The aim of this
research was to analyse the effect of
different techniques of macerationfermentation
on the phenolic composition
of red wines obtained from Merlot, Pinot
noir and Cabernet Sauvignon grape
varieties in Copou-Iasi vineyard
compared to red wines obtained from the
same varieties in Murfaltar vineyard,
located in the northeast and south of
Romania, respectively. Wines obtained by
maceration-fermentation in rotating tanks
have higher values of the Folin-Ciocâlteu
index (wines obtained from Pinot noir) in
contrast to those obtained by the classical
maceration-fermentation technique (wines
obtained from Merlot and Cabernet
Sauvignon).
Keywords: maceratio
Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees
The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. Biogenic amines are formed from amino acids by decarboxylation carried out by various enzymes located in yeasts and bacteria. During ageing of wines on lees, the release of different compounds, especially proteins, peptides, amino acids, breakdown products of yeasts, can impact on the quality of wine. The aim of this study is to describe the evolution of twenty-two amino acids, precursors of seven biogenic amines during ageing on lees for 12 months, respectively 18 months, using 12 commercial maturation products. The number of experimental samples is 26 (V1SB-V13SB, V1BB-V13BB), produced in Iasi vineyard, vintage 2020, from Sauvignon Blanc and Busuioaca de Bohotin grapes variety. Data indicated a major impact of the variables (commercial maturation products, autolysis process and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as L-alanine, L-leucine, L-lysine, L-valine and L-glutamic acid were found in samples treated with commercial products, which contained significant amounts of mannoproteins, amino acids and vitamins (samples V6SB, V4SB, V5SB, V5BB, V4BB and V6BB). Vitamins and nitrogenous compounds released by autolysis are used as a support in the decarboxylation process, thus forming biogenic amines
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
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
Application of ultrasounds to improve oak aging of white wines
Increasing the efficiency of the release for certain compounds during the maturation of some wines in the presence of oak chips is an important topic for oenology research. This study followed the influence of the use of ultrasound waves with a frequency of 35 kHz on the physicochemical and sensory characteristics of some white wines from Iasi, Romania. Oak chips (1 g/L and 2 g/L, fresh, light, and medium toasted) were added to the Fetească regală and Sauvignon blanc stabilized wines. The samples were kept at a constant temperature of 15oC for 10 and 15 days, respectively. For comparison, 15 mins. ultrasound-treated samples were used. It has been observed that this technique in addition to reducing the aging time, significantly influences the organoleptic characteristics of the treated wines. New ways to continue research to clarify, optimize and streamline the methods of artificial aging of wines have also been identified
Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines
The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered