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 synthetized in the laboratory and were structurally characterized through the BET and SEM methods. The obtained results are in accordance to literature findings. The experimental results are proof that the maturation of wine, specifically Cabernet Sauvignon and Merlot, in the presence of porous materials modifies the physical-chemical composition as well as the phenolic content of wines.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
