Fetească Neagră Research Articles

Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin.

In recent years, various studies have been carried out to increase the concentration of antioxidant active principles in red wines as a consequence of the effects of winemaking techniques on the polyphenols content. In this study, in order to obtain the most optimal wine in terms of content and efficiency of antioxidant activity, various winemaking technologies (punching-down and pumping-over maceration) were tried with diverse gradations (Feteasca Neagra and Cabernet Sauvignon wines) and the addition of different concentrations of melatonin in must. Suitable HPLC and spectrophotometric methods were used to follow the evolution of the antioxidant compounds from wines during aging (for 12 months). After comparing the acquired results, an increase was observed in the antioxidant compound concentrations, particularly in resveratrol (85%), peonidin-3-glucoside (100%) or cyanidin-3-glucoside (100%), and antioxidant activity (10-40%). The most enriched wine was obtained in the case of Feteasca Neagra by the addition of 0.5 mg of melatonin per 1 kg of must using the punch-down technology and, in the case of Cabernet Sauvignon, by the addition of 0.05 mg of melatonin per 1 kg of must using the pumping-over technique. This study can provide winemakers with an approach to enhance red wines with antioxidant compounds.

Studiul compoziției antocienilor monomerici în vinurile roşii din soiurile de struguri autohtone şi de selecţie nouă prin metoda HPLC

The data on the composition of monomeric anthocyanins, which determine the color of dry red wines from the new selection grape variety Codrinschi and local grape varieties: Copceac, Feteasca neagra, Negru de Causeni, have been obtained by the modern instrumental method of analysis – HPLC. The quantities of these compounds, characteristic for each variety, have been determined.

Studiul substanţelor biologic active în vinurile albe şi roşii seci obţinute din soiuri de struguri autohtone şi de selecţie nouă în Republica Moldova

The study of biologically active substances in dry white and red wines obtained from autochthonous and newly selected grape varieties: Copceac, Feteasca neagra, Negru de Causeni, and Сodrinschi, Floricica, Riton, Viorica, Legenda, was carried out in 2021 and 2022. The quantities of these compounds, characteristic for each variety, were determined.

Phytochemical Statistical Mapping of Red Grape Varieties Cultivated in Romanian Organic and Conventional Vineyards.

Red grapes are rich in phytochemicals such as phenolics and flavonoids, which are strongly correlated with their antioxidant activity. Thus, grapes as-harvested and grape extracts, especially those obtained from their seeds and pulp, have been reported to have health benefits, and accordingly, grapes and their derivatives are considered potential functional food ingredients. The total phenolic content, total flavonoid content, and the antioxidant activity of skin, pulp, and seeds of four grape varieties grown both in conventional and organic vineyards were examined in this study. Phytochemical characteristics of one native Romanian variety, Feteasca Neagra, were compared with data measured for three red grape varieties more commonly cultivated worldwide (Merlot, Pinot Noir, and Muscat Hamburg). It was found that the seeds of the Pinot Noir variety grown in an organic system contained the highest total phenolics of 169.53 ± 7.32 mg gallic acid equivalents/g and the highest total flavonoid content of 388.25 ± 10.72 mg quercetin equivalents/g, values corresponding to high antioxidant activity (312.84 ± 12.81 mg ascorbic acid equivalents/g). The total flavonoid content in the hydroalcoholic extracts obtained from seeds of Pinot Noir (organic vineyard) was around 24.5-fold higher than that of the skin of Pinot Noir (conventional vineyard). Experiments showed that seeds of all four tested grape varieties are good sources of total flavonoids, not only of total phenolics. When referring to the organic vineyard, the skin and pulp grapes showed good results for the total phenolic content. The antioxidant activities of the hydroalcoholic extracts were well-correlated with the total phenolic content and total flavonoid content. Lower values of these parameters were found for extracts obtained from skin and pulp than for those obtained from seeds of the same grape variety regardless of the culture management system (organic/conventional). Data mining techniques such as regression analysis, principal component analysis, and clustering analysis were applied to establish the potential correlation between the phytochemical content and the antioxidant activities of the red grapes on the one hand, and grape variety, anatomical parts, and vineyard type (organic/conventional) on the other hand.

The Influence of Melatonin Treatment in the Vinification of Feteasca Neagra and Cabernet Sauvignon Wines on the Profile of Polyphenolic Compounds and Antioxidant Activity.

Until recently, the main antioxidant role among wine constituents was attributed to polyphenolic compounds, but once the presence of melatonin in wines was confirmed, an interesting new field of research opened up due to its possible synergistic effects with other antioxidants in the winemaking process, which may lead to a change in the profile of polyphenolic compounds and antioxidant activity. In order to investigate the evolution of active principles from the phenylpropanoid metabolism associated with the synergistic effects of melatonin, for the first time, a melatonin treatment was performed in the pre-stage of the different winemaking processes of Feteasca Neagra and Cabernet Sauvignon wines with different melatonin concentrations. After comparing the acquired results for the evolution of the polyphenolic compound profile and antioxidant activity of treated wines, we ascertained an increase in the antioxidant compound concentrations, especially in resveratrol, quercetin, and cyanidin-3-glucoside, directly proportional to the used melatonin concentration; an intensification in activity of PAL and C4H enzymes; and the modification in the expression of specific anthocyanin biosynthesis genes, especially UDP-D-glucose-flavonoid-3-O-glycosyltransferase. It was also shown that the application of melatonin in the pre-stage of the winemaking process can be successfully used to obtain red wines with increased antioxidant activity (almost 14%).

Different Extraction Approaches for the Analysis of Melatonin from Cabernet Sauvignon and Feteasca Neagra Wines Using a Validated HPLC-FL Method

In recent years, the wine industry has shown a considerable degree of interest in the occurrence of melatonin in wines. Sample pretreatment may be the most important step in trace analysis. Since wine is a complex matrix and melatonin is present in low amounts (ppb), an adequate extraction technique is required. In this study, the effect of several extraction methods, such as solid phase extraction (SPE), Quick, Easy, Cheap, Effective, Rugged, and Safe extraction (QuEChERS), and dispersive liquid-liquid micro-extraction (DLLME) was studied and the variable parameters that can arise throughout the extraction process were optimized to obtain the best results. A high-performance liquid chromatography with fluorescence detector (HPLC-FL) method was adapted and validated, including measurement uncertainty, for the analysis of melatonin in wines and to assess the efficiency of the extraction yield. After comparing the acquired results, the DLLME method was optimized. Extraction recoveries values ranging from 95 to 104% demonstrated that the approach may be successfully applied for the extraction and concentration (enrichment factor of almost eight) of melatonin in wine samples prior to HPLC-FL analysis. The first report of melatonin levels in Feteasca Neagra wines has been made. The data obtained for Cabernet Sauvignon revealed that the final levels of melatonin in the wines are dependent on the winemaking process.

Oenological potential of local and new selection grape varieties

Currently, in the Republic of Moldova the assortment of red wine grape varieties is dominated by the classic French varieties. In recent decades, however, there has been a growing interest in red wines produced from local varieties. This research shows the oenological potential of the local red wine grape varieties Negru de Causeni and Copceac and the new selection variety Codrinschii, while the local grape variety Feteasca Neagra was selected as a control one. The dynamics of the maceration-fermentation process and the accumulation of the phenolic complex and the oenological potential of the produced dry red wines were studied. Physical-chemical indices of the experimental red wines were identified, including organic acids, phenolic complex, and monomeric anthocyanins content. The research allowed to establish the prospect of producing dry red wines rich in phenolic and coloring substances from Copceac and Codrinschii grape varieties.

Terroir of Fetească Neagră wines from Moldova

This study delves into the sensory intricacies of 20 Fetească Neagră (FN) wines originating from the 2019 and 2020 vintages. By conducting a comprehensive analysis, we explore the dynamic relationship between vintage, aroma, and taste attributes. Notably, discernible differences in aroma and taste profiles between the two years come to light. The descriptors of Forest fruit and oak aromas emerge as pivotal indicators of vintage variations, offering reliable tools for discerning aroma disparities. Significant taste differences, excluding bitter and alcohol, are evident in both vintages. Interestingly, descriptors including prune, cherry, black pepper, plant, smoke, bitter, and alcohol demonstrate consistent qualities across both years. These findings underscore their potential as stable markers in FN wines’ sensory profiles. The study sheds light on the multifaceted influences, from oak treatment to natural factors, shaping wine’s sensory characteristics. This research not only advances our understanding of sensory attributes but also aids producers in informed decision-making to achieve desired flavor profiles, preserving the distinct essence of FN wines across diverse vintages.

Properties of Winemaking By-products of Feteasca Neagra Grape Seeds

The composition of the lipophilic and hydrophilic extracts from the Feteasca Neagra ground seeds, grown in three different vineyards, was studied. The physicochemical indicators of the seeds, the oil quality indicators and the total content of polyphenols and flavonoids in the extracts were determined. Some phenolic and flavanol constituents were identified and quantified using reversed-phase HPLC by gradient-elution. The Trolox equivalent antioxidant capacity assay proved the increased antioxidant activity of the hydrophilic extracts, with the highest DPPH• scavenging effect of almost 91.70 and 93.81%, an equivalent of 281.66 and 288.27 µM/L Trolox. It was concluded that the seeds recovered from Feteasca Neagra by-products are a rich source of functional compounds, with significant antioxidant properties.

Bioactive Phytochemical Composition of Grape Pomace Resulted from Different White and Red Grape Cultivars

Grapes are rich in phenolic compounds, being important for human health with anti-inflammatory, antiatherosclerotic, antimutagenic, anticarcinogenic, antibacterial, antiviral, and antimicrobial activity. The winemaking of the grapes generates significant amounts of waste. These wastes contain bioactive compounds in their biomass that can be used as a source of food improvement or as a source of nutrition supplementation. This study looks at the content of bioactive compounds, the polyphenolic profile, and the antioxidant activity in different white and red grape pomaces. The investigation of bioactive characteristics (total polyphenols, total flavonoids, catechins, tannins, and antioxidant activity) was carried out by UV-Vis spectrophotometric methods, while the individual polyphenolic composition was investigated by target and screening UHPLC-HRMS/MS analysis. Principal components (PCA) and the heat maps analysis allows the discrimination between the grape pomace resulted from white grape cultivars (Muscat Ottonel and Tamaioasa Romaneasca) and red grape pomaces (Cabernet Sauvignon, Merlot, Feteasca Neagra, Burgund Mare, Pinot Nore), with the identification of the specific phenolic compounds for each grape pomace type.

Grapevine Plants Management Using Natural Extracts and Phytosynthesized Silver Nanoparticles.

Starting from the well-known antimicrobial properties of silver nanoparticles, the goal of this study is to evaluate the influence of two "green" recipes, namely an alcoholic extract of Dryopteris filix-mas (L.) Schott and a dispersion of silver nanoparticles phytosynthesized using the extract on grapevine pathogens. The influence of some grapevine parameters (pith/wood rapport, soluble sugars, starch, total sugars, total water content, length of young shoots, number of grapes) in field experiments was also studied. The study was conducted on four clones (Feteasca alba 97 St., Feteasca neagra 6 St., Feteasca regala 72 St., and Cabernet Sauvignon 131 St.) located in vegetation pots inside a greenhouse. For the phytosynthesis of the silver nanoparticles (AgNPs) we used a scaled-up technology, allowing us to obtain large quantities of nanoparticles-containing solution. The AgNPs analysis by X-ray diffraction and transmission electron microscopy confirmed the synthesis of spherical and quasi-spherical nanoparticles of 17 nm average diameter and 6.72 nm crystallite size. The field experiments registered different responses of the four clones to the treatment, using both the natural extracts and phytosynthesized nanoparticles solution. Both recipes exhibited a protective effect against the Uncinula necator pathogen. For the treatment using phytosynthesized nanoparticles, significant increases in the pith/wood ratio for white wine clones (Feteasca alba 97 St. and Feteasca regala 72 St.) were observed. The biochemical analyses revealed other significant increases of soluble sugars (red wine clones-Feteasca neagra and Cabernet Sauvignon/second year), starch (Feteasca alba and Cabernet Sauvignon in 2021 for both clones), total sugars (Feteasca alba and Feteasca neagra in 2021 for both clones), and of total water content (Feteasca alba and Feteasca neagra in 2021 for both clones), respectively. The applied treatments also led to an increase of young shoots length and grape numbers for all clones as compared to the control (chemical pesticide), which would suggest a potential biostimulant effect of the recipes.

Valorization of Grape Pomace and Berries as a New and Sustainable Dietary Supplement: Development, Characterization, and Antioxidant Activity Testing.

Grape pomace and berries represent natural sources of phytochemicals that can increase the quality of life of consumers by contributing to the prevention of chronic diseases; thus, the development of a dietary supplement was necessary. The raw material (r.m.) used for the development of the dietary supplement consisted of dried and powdered bilberries (Vaccinium myrtillus L.), red currants (Ribes rubrum L.), and red fermented pomaces (Vitis vinifera L.) from Feteasca Neagra and Cabernet Sauvignon cultivars. The particle size distribution, powder flow, total phenolic content (TPC), HPLC-DAD phenolic profile assessment, and radical scavenging assay (RSA) were employed for the analysis of the raw material. After encapsulation, the average mass and uniformity of mass, the disintegration, and the uniformity of content for the obtained capsules were performed to obtain a high-quality dietary supplement. All the assays performed complied to the compendial requirements and the TPC was determined at 9.07 ± 0.25 mg gallic acid equivalents/g r.m. and RSA at 48.32 ± 0.74%. The highest quantities of phenolic compounds determined were 333.7 ± 0.50 µg/g r.m. for chlorogenic acid, followed by rutin, ferulic acid, and (+)-catechin with 198.9 ± 1.60 µg/g r.m., 179.8 ± 0.90 µg/g r.m. and 118.7 ± 0.75 µg/g r.m., respectively. The results of this study can be used for the manufacturing and assessing of pilot scale-up capsule batches and thinking of quality assurance, we recommend that the industrial batch extracts should be standardized in polyphenols, and the manufacturing process should be validated.

The research on the composition of organic acids in young wines “Primeur” and “Virgin” with in C.V. “Ccricova” S.A.

This research concluded in getting experimental data about the composition of organic acids in wines obtained from varieties Cabernet-Sauvignon, Merlot, Pinot Noir, Rara Neagra, Feteasca Neagra, Shiraz (Syrah) produced within C.V. ”Cricova” S.A between 2015–2019 years. Also, it was argued the need to apply the malolactic fermentation simultaneously with alcoholic fermentation in order to increase the quality of young dry red wines, which allows the launch of the finished product in a restricted period of time. The degradation of malic acid in wine was achieved by malolactic fermentation bacteria, removing the excessive fresh taste of young wines ”Primeur” and ”Virgin”.

Identification of Tentative Traceability Markers with Direct Implications in Polyphenol Fingerprinting of Red Wines: Application of LC-MS and Chemometrics Methods

This study investigated the potential of using the changes in polyphenol composition of red wine to enable a more comprehensive chemometric differentiation and suitable identification of authentication markers. Based on high performance liquid chromatography-mass spectrometry (HPLC-MS) data collected from Feteasca Neagra, Merlot, and Cabernet Sauvignon finished wines, phenolic profiles of relevant classes were investigated immediately after vinification (Stage 1), after three months (Stage 2) and six months (Stage 3) of storage, respectively. The data were subjected to multivariate analysis, and resulted in an initial vintage differentiation by principal component analysis (PCA), and variety grouping by canonical discriminant analysis (CDA). Based on polyphenol common biosynthesis route and on the PCA correlation matrix, additional descriptors were investigated. We observed that the inclusion of specific compositional ratios into the data matrix allowed for improved sample differentiation. We obtained simultaneous discrimination according to the considered oenological factors (variety, vintage, and geographical origin) as well as the respective clustering applied during the storage period. Subsequently, further discriminatory investigations to assign wine samples to their corresponding classes relied on partial least squares-discriminant analysis (PLS-DA); the classification models confirmed the clustering initially obtained by PCA. The benefits of the presented fingerprinting approach might justify its selection and warrant its potential as an applicable tool with improved authentication capabilities in red wines.

Valorization of Vine Tendrils Resulted from Pruning as Densified Solid Biomass Fuel (Briquettes)

Concerns over the past few decades have focused, more than ever, on finding and implementing efficient, handy, and renewable sources to reduce pollution. Biomass, in general, and biomass from annual vine cuttings, are renewable sources that can be used by a large amount of the population. Biomass densification in the form of briquettes is an efficient method of obtaining a biofuel with the same characteristics as wood. The production of densified material as a briquette consists of sampling, drying naturally, chopping, grinding and briquetting the vine cuttings. The obtained results showed that the size of the briquettes met the requirements imposed by the standard, with a length between 185 mm and 400 mm and a diameter of 58 ± 0.75 mm, the humidity of the briquettes varying between 5.42%, at Sauvignon Blanc and 7.98% for Pinot Noir, while the durability of the briquettes registered minimum values of 98.17% for Muscat Ottonel and a maximum of 99.14% for Feteasca Neagra, and a unit density with values between 1227 kg/m3 for Feteasca Alba and 1389 kg/m3 for Pinot Noir. The conclusions of these experiments are promising, showing that the densification of biomass from vines cuttings qualifies within the standard requirements for obtaining a valuable biofuel.

THE INFLUENCE OF VEGETAL EXTRACTS AND NANOSTRUCTURED MIXTURES ON GRAPEVINE POLLEN GRAINS

Pesticides, plant bio-stimulants and chemical fertilizers used in intensified viticulture affects negatively the viability of the plants pollen causing relevant economic losses to viticulturists. Given these conditions, we aimed to identify the environmentally friendly phytosanitary treatments which does not negatively affect the evolution of pollen grains. The experiment took place in the greenhouse on 120 grapevine plants from the genotypes Feteasca alba 97 St., Feteasca regala 72 St., Feteasca neagra 6 St., Cabernet Sauvignon 131 St., 30 plants/genotype. These have been treated to combat the Plasmopara viticola and Uncinula necator pathogens with pesticides, biological products, plant extract and nanostructured mixture. The studied genotypes reacted differently regarding the evolution of the viability of pollen grains, the average pollen grains size and the total number of pollen grains. The best results have been registered at F. regala 72 St. (the viability was significantly improved at plants treated with plant extract and those with nanostructured mixture and the highest number of pollen grains was recorded at the plants treated with nanostructured mixture).

A Comparative Analysis on the Effect of Variety of Grape Pomace Extracts on the Ice-Templated 3D Cryogel Features.

Nowadays, there is a growing interest in developing functional packaging materials from renewable resources containing bioactive compounds (such as polyphenols) in order to reduce the use of petroleum-based plastics and their impact on the environment. In this regard, the effect of a variety and concentration of grape pomace extracts (Feteasca Neagra or Merlot) incorporated within ice-templated 3D xanthan-based composites was evaluated by considering their water content, surface and texture properties, radical scavenging and microbiological activities. The embedding of Feteasca Neagra or Merlot grape pomace extracts was studied by static water swelling and contact angle measurements, and SEM, EDX, and TGA analyses. The water contact angle results showed an increase in the surface hydrophobicity of the extract-loaded cryogels with an increase in extract content from 10 to 40 v/v%. SEM micrographs indicated that the entrapment of grape pomace extracts affected the morphology of the pore walls and reduced the pore sizes. The antioxidant activity of grape pomace extract-loaded composite cryogels was closely related to the total phenolic content of grape variety and to their concentration into matrices. The highly hydrophobic character of composite cryogels containing Merlot grape pomace extract and their remarkable antimicrobial activity indicates a great potential of these materials for food packaging applications.

Study of the impact of vine cultivation technology on the Feteasca Neagra wine phenolic composition and antioxidant properties.

In this work a comparative assessment was performed on individual and total polyphenols and biochemical properties of some Feteasca Neagra red wines obtained from grapes cultivated with different farming technologies (organic vs. conventional). The effect of a 30% cluster thinning treatment in both organic and conventional vineyard, compared to control plots with no thinning, was also monitored. The wines were obtained during two vintages, one with more favourable climatic conditions and one less favourable, in the period 2010-2019. Our results indicate that by applying a 30% cluster thinning treatment in the vineyard it is possible to increase the concentration of total and individual polyphenols of the resulted Feteasca Neagra wines. Furthermore, the differences observed between the phenolic profiles of wines from conventionally and organically produced grapes showed that organic Feteasca Neagra wines have higher phenolic compounds concentrations and antioxidant properties, with some important individual phenols accumulating in larger quantities than in the case of conventional wines. The beneficial effect of the organic cultivation is more evident in years characterised by less favourable climatic conditions. The statistical analysis tools applied to the analytical data allowed a good discrimination of experimental wine variants according to the vine cultivation technology (organic vs. conventional, with and without cluster thinning) and vintage. Thus, the results indicated that the applied cultivation technologies, especially when both organic cultivation and cluster thinning are combined, can greatly improve the polyphenolic content of Feteasca Neagra wines. The absolute value of the increase in polyphenol concentration was higher in favourable years, but the relative increase, in percentages, as compared to control wines, was higher in less favourable years. The combination of both viticultural practices may be thus exploited in order to obtain wines with higher polyphenolic content, which leads to better structure, better ageing potential, enhanced nutritional and antioxidant properties.

DETERMINATION OF HEAVY METALS CONCENTRATION IN WINE USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS)

The determination of metals in different type of wines is of high importance for the nutritional, as well as toxic effects of these elements. The main purpose of this research is to determine the concentration of Cu, Fe, Mn, Cd, Zn and Pb in wine. The analyzed samples were wine samples obtained under micro-vinification conditions and from grapevine cultivars for the white wines (Feteasca Alba, Feteasca Regala, Babeasca Gri, Sarba) and for the red wines (Merlot, Feteasca Neagră, Cabernet Sauvignon). The highest concentrations were obtained in the cultivars of grapevine for the red wines (49.86 ± 1.32 μg/L Pb) recorded by the Feteasca Neagra cultivar and (0.23 ± 0.01 μg/L Cd) for the Merlot cultivar. In the case of Cu, Zn, Fe and Mn, the highest concentrations were recorded by the vines for white wines (532.48 ± 13.79 μg/L Cu, 1845.23 ± 32.58 μg/L Zn, 1654.98 ± 26.68 μg/L Fe, 221.32 ± 17.49 μg/L Mn) in comparison to the cultivars of vines for red wines. The conclusions obtained from the analysis of heavy metals in wines through ICP-MS are as follows: grapevine cultivars for red wine recorded the highest concentrations of Cd and Pb and the grapevine cultivars for white wines recorded the highest concentrations of Cu, Zn, Fe and Mn.Wine samples do not have a metal ion concentration higher than the maximum concentration allowed by law.The storage temperature does not affect the concentration of heavy metals, dry wine has a higher concentration of heavy metals in its composition.

Study of two Romanian autochthonous cultivars for wine grapes – ‘Columna’ and ‘Feteasca neagra’, cultivated in the organic system

Study of two Romanian autochthonous cultivars for wine grapes – ‘Columna’ and ‘Feteasca neagra’, cultivated in the organic system