Abstract Wine analysis is a complex process, requiring multiple techniques and very in-depth multidisciplinary knowledge. Moreover, when talking about sensorial potent wines, like Muscat or Tămâioasă Românească (from aromatic Romanian grape variety), the identification and characterization of its volatile compounds is achieved through different methods, most calling for powerful solvents to separate the aroma substances. Supercritical fluid extraction is a powerfu...
Autori: Lucia Cintia Colibaba
ISSN: 1843 - 3707
http://www.ecozone.ro/reviste.php?RID=26641

Abstract The variation of the content of 12 phenolic compounds from 5 months aged Cabernet Sauvignon and Merlot wine samples treated with siliceous and aluminosiliceous porous materials was analysed through a HPLC method. The standard physical-chemical analyses (alcoholic concentration, total acidity, volatile acidity, relative density, reductive sugars, total dry extract, non-reductive extract, free SO2, total SO2, pH) were registered. The used nanomaterials: SBA-15, Al-MCM-41, KIT-6 were s...
Autori: Camelia Elena Luchian
ISSN: 1843 - 3707
http://www.ecozone.ro/reviste.php?RID=26667

Abstract Simple, cost effective, accurate and reproducible UV-spectrometric method was developed and validated in order to estimate total polyphenolics content (TPC) of some Romanian red and white wines. Furthermore, the total flavonoids and nonflavonoids of the wines were also determined. The TPC has been measured using the Folin-Ciocalteu method. The method was tested and validated for various parameters: specificity and selectivity, precision, accuracy, detection and quantization limits a...
Autori: Simona Dobrinas
ISSN: 1843 - 3707
http://www.ecozone.ro/reviste.php?RID=26708

Wine aroma plays an essential role and can be considered one of the most important attributes of the overall wine quality. Generally, aroma is a remarkable complex chemical matrix comprising compounds from various chemical classes (alcohols, esters, acids, aldehydes, lactones, phenols, terpenes, ketones, norisoprenoids, etc.). Although some studies tackle wine aroma in general, the chemical changes attributed to wine aroma during the ageing process are still poorly understood. In this study, th...
Autori: Georgiana-Diana Dumitriu Gabur
ISSN: 1843 - 3707
http://www.ecozone.ro/reviste.php?RID=28151

Traditional winemaking for subsistence is at the heart of rural households in traditional cultural landscapes where the bioclimatic conditions allow wine production. As these wines are typically not assessed for their elemental content, their consumers could be exposed to various contaminants. Our goals were the followings: (i) to understand the elemental composition of non-commercial traditional wines from three cultural regions of Eastern Europe (Romania) and (ii) to find the main chemical fac...
Autori: Xintia Odett Dembroszky
ISSN: 1843 - 3707
http://www.ecozone.ro/reviste.php?RID=28189