Abstract
In this study a number of seven prefermentative treatments were conducted in order to improve the compositional characteristics of certain wines obtained from TAƒmA¢ioasAƒ romA¢neascAƒ grape varieties. The samples were treated with: oxalic acid, lactic acid, succinic acid, ellagic tannins, bentonite, chitosan and oenological carbon. Folin-CiocA¢lteu index showed that the use of pre-fermentative treatments decreased the amount of phenolic compounds from 410.38 mg/L to 202,17 mg/L.Major color and hue differences for TAƒmA¢ioasAƒ romA¢neascAƒ wines are found in the samples treated with loxalic acid and activated carbon. Metal content revealed that bentonite treatment contributed at increasing the amount of sodium in wines. Calcium content increased due prefermentative treatments application from 10,67 mg/L to 41,29 mg/L. Coper conent was under detection limit of 0.01 mg/L (SLD <0.01 mg/L).
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Schedule a callMore From: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture
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