Online: ISSN 2784 – 0360 | ISSN – L 2784 – 0360 | Print: ISSN 2784 – 0379 ISSN-L 2784 – 0360

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Luchian Camelia Elena

The Aromatic Profile of White Wines Obtained from Biodynamic and Conventional Grown Grapes in Romania

Jan 27, 2023 |

Ana Maria Toader, Cintia Lucia Colibaba, Camelia Elena Luchian, Andreea Popîrdă, Bogdan Nechita, Valeriu V. Cotea

ABSTRACT. 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.

Keywords: biodynamic grapes; organic vs. conventional wine; chemical composition; sensory profile.

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Studies on Some Still Wines Obtained by the Blanc de Noirs Method

Oct 7, 2022 |

Dragoș Florin Grosaru, Camelia Elena Luchian, Elena Cristina Scutarasu, Lucia Cintia Colibaba, Cătălin Ioan Zamfir, Valeriu V. Cotea

ABSTRACT. 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.

Keywords: blanc de noirs; Busuioacă de Bohotin; Fetească neagră; winemaking.

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Evaluation of Phenolic Compounds in White Wines Treated with Enzymes

Jun 8, 2022 |

Elena Cristina Scutarașu, Valeriu V. Cotea, Camelia Elena Luchian, Lucia Carmen Trincă, Andrei Scutarașu

ABSTRACT. 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.

Keywords: enzymes, wine, phenolic compounds, pectinases, β-glycosides.

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© by the authors; licensee Journal of Applied Life Sciences and Environment, Iasi, Romania. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)