Fetească Neagră Research Articles

Phenolic composition and antioxidant activity of red, rosé and white wines originating from Romanian grape cultivars

The objective of this work was to study the phenolic profile and composition in relation to antioxidant activity of fifteen samples of commercial red, rosé and white wines originating from six native grape varieties and produced in important wine regions from Romania. The profile and quantification of major phenolic compounds were performed by direct injection of wines in the LC-MS system, using DAD and ESI (+) MS techniques, in parallel with the total phenolic content (TPC) measured by spectrometry and the free radical scavenging activity, against 2,2-diphenyl-1-picrylhydrazyl (DPPH). There were identified 38 polyphenols in wines, including 3 flavan-3-ols, 17 flavonols, 12 anthocyanins and 6 stilbenes. The red wines had significant higher phenolic content and antioxidant capacity, followed by rosé and white wines. The richest phenolic content and antioxidant activity was obtained for ‘Feteasca Neagra’ (Tohani) among red wines and for ‘Feteasca Regala’ (Jidvei) among white wines. TPC values were positively correlated with the antioxidant capacity in all white wines and only for the red ‘Feteasca Neagra’ assortment, while for the ‘Babeasca Neagra’ assortment negative correlations were obtained. From the 38 variables, flavan-3-ols have exerted the greatest influence on wine differentiation, based on their colour (red, rosé and white). The study also revealed significant differences between cultivars, both qualitative and quantitative, in terms of their polyphenolic composition, that could be important in the cultivar authentication of wines from these varieties.

Polyphenols extract from grape pomace. Characterization and valorisation through encapsulation into mesoporous silica-type matrices

We report the encapsulation of two grape pomace polyphenolic extracts into mesoporous MCM-41-type silica matrices (pristine and Zn or Mg heteroatom modified) to reduce the extract sensitivity and enhance its stability, while preserving the radical scavenger activity. Various grapes marc (Cabernet Saugvinon and Feteasca Neagra from the Black Sea region and commercially available grape skins powder) were used to prepare ethanolic extracts either through conventional extraction, or microwave-assisted procedure. The polyphenolic extracts composition was analysed by reversed phase-high pressure liquid chromatography and spectrometric determination of total polyphenols and ascorbic acid (using Folin Ciocalteu reagent), total flavonoids (by AlCl3 complexation), as well as total anthocyanin monomeric pigments content.The encapsulated extract into MCM-41 silica, as well as Zn-MCM-41 and Mg-MCM-41 matrices showed an enhanced radical scavenger activity assessed by DPPH procedure developed for solid samples. The cytocompatibility tests performed on HaCaT keratinocyte human cells demonstrated a good cytocompatibility for the Cabernet Saugvinon and grape skins extracts free and encapsulated into MCM-41-type matrices.

Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes.

The oils obtained from grape seeds are becoming a valuable way of exploiting winery waste and their properties are scrutinized for evaluating the potential usages. We examined the oils extracted with petroleum ether from grape seeds of four varieties of grapes (Cabernet Sauvignon, Feteasca Neagra, Merlot and Pinot Noir) from Romania looking at the influence of the fatty acid profile and of the antioxidants on their thermal behavior. The fatty acid profiles of the oils were evaluated by 1 H-NMR spectroscopy, and the oil antioxidant capacity was determined by cupric ion reducing antioxidant capacity (CUPRAC) method. The main fatty acid component in all the oils is linoleic acid (over 70%), which, due to its known health benefits, make the oils of commercial interest. The thermal stability of grape seed oils appears to be mainly influenced by the percentage of polyunsaturated fatty acids in their composition, less polyunsaturated fatty acids making the oils more stable. The antioxidant compounds affect only the initial stage of the decomposition by limiting the formation of hydroperoxides in the allylic positions of the fatty acid chain. Compared to pure samples of glyceryl-unsaturated fatty acids (glyceryl-trioleate, glyceryl-trilinoleate), the grape seed oils exhibit higher thermal stability, due to the presence of antioxidant compounds and to a synergistic action of unsaturated and saturated fatty acids, smaller percentage of the polyunsaturated and higher percentage of the saturated fatty acids enhancing the stability. © 2019 Society of Chemical Industry.

Functional Tannins in Grape Pomace Flours of Feteasca Neagra and Italian Riesling

The aim of this study was to analyze the content of functional tannins in grape pomace skin, seed, and mixed flour, from Feteasca Neagra and Italian Riesling varieties. Results showed that all compounds were present in the highest concentration in grape pomace seed flours and the lowest in skin flours. The concentration of total tannins and total flavan-3-ol monomers in all flour samples ranged from 37.34 to 72.28 mg epicatechin/g dry weight and 0.57 to 3.13 mg/g dry weight, respectively. Among monomers, (+)-catechin was found in the highest concentration, except in Italian Riesling seed flours, where (-)-epicatechin was predominant. The mDP of proanthocyanidins in seed flour (7.15 to 8.07) is lower than that of skin flours (10.83 to 18.43) while the opposite was observed for %G. As a result, all Feteasca Neagra and Italian Riesling grape pomace flours, especially seed flour, could be used as sources of functional tannins in alimentary or pharmaceutical industry.

Characterization of Quality Potential of Feteasca Neagra Grapes Cultivated in Different Romanian Wine Regions

Abstract The autochthonous Feteasca neagra variety, cultivated in four wine regions of Romania, was comparatively assessed in order to characterize its quality potential in different terroirs. Among the variables of the terroir, the clone of Feteasca neagra is also a factor. Thus, in Murfatlar region we find either clone 9Mf or the massal selection, in Stefanesti clone 4VI is planted, while in Pietroasa and Bucharest clone 10Pt is cultivated. To assess the behaviour of the variety in different wine regions physico-chemical analyses of the grapes were performed, along with the determination of the uvological and phenolic maturity parameters. The results show a high variability, induced both by the cultivation conditions and the selected clone. Although the harvesting was done at approximately the same date, differences in all assessed parameters are found to be directly dependent on the clone, even in the case of the cultivation in the same region (Murfatlar), while the same clone (10Pt) shows a different behaviour when cultivated in separated regions (Pietroasa or Bucharest). The most important characteristics of the grapes are presented and discussed, with a special emphasis on the parameters related to phenolic maturity, which are the most important for the colour and aging potential of the wines. The other compositional parameters are discussed as well, as they also influence the wine’s balance. The favourability of the different regions for the cultivation of Feteasca neagra is assessed, taking into account the wine style which can be obtained from the raw materials, such as wines destined for aging or wines suitable for consumption while young

Influence of Applied Phytosanitary Treatments and Climatic Crop Year on Zinc Content in Wines from Tohani Vineyard

Metallic ions present a great importance in oenological practice and usually are present in wines in levels that are not hazardous. Among all metallic ions, zinc presents a great interest because may cause the persistence of the wine sour taste and by the side of Al, Cu, Fe and Ni, contribute to the haze formation and the change of color. The present study was focused on measuring the concentration levels of mobile zinc from vineyard soil before and after phytosanitary treatments and zinc content from white (Feteasca Alba - FA, Riesling Italian - RI, Sauvignon Blanc - SB, Tamaioasa Rom�neasca - TR), rose (Busuioaca de Bohotin - BB) and red (Feteasca Neagra - FN) wines within the wine-growing Tohani area, Romania. Other objective was to investigate of the influence of crop year and variety on zinc levels found in wine samples. Mobile zinc content for all analyzed soil samples is low ([1.5 mg/kg). Analyses indicated that zinc content found in wines was below 5 mg/L, limit set by Organisation Internationale of Vine and Wine (OIV). Also, it was found that red wines contain zinc in higher concentrations than white ones.

Characterization of the Phenolics and Free Radical Scavenging of Romanian Red Wine

ABSTRACTThe goal of the present work was to study the influence of winemaking procedures and the effect of bottle-aging on the antioxidant activity and on the variation of low molecular weight phenolics of Feteasca Neagra and Negru Aromat red wine from the Valea Calugareasca vineyard, Romania. The free radical-scavenging activity was measured using the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical from bottles sampled every 3 months up to the 9th month. The results indicated that Negru Aromat obtained by classical maceration had the highest activity at 6th month. The high-performance liquid chromatography results showed that the most abundant low molecular weight phenolic compounds were catechin, (−)-epicatechin, gallic acid, malvidin, and peonidin 3-O-glucoside. For the phenolics, Feteasca Neagra prepared by classical maceration and Negru Aromat by run-off juice were the richest. For anthocyanidins, the Feteasca Neagra and Negru Aromat wine by classical maceration had the highest concentrations. These results suggest that classical maceration is the winemaking procedure of choice to obtain the highest quality wine from the Valea Calugareasca vineyard.

Evolution of grapevine surfaces in Romania after accession to European Union – period 2007–2016

The paper focuses on the evolution of the surfaces planted in Romania with the main wine grape varieties and also attempts to describe the impact of the funds received for the vine and wine sector after the country's accession to European Union in 2007. The evolution of planted surfaces and production is followed for the period 2007–2016, based on the data recorded in the digital database called National Register for Vine Plantations. The study presents the evolution of the surfaces covered with the most widely spread autochthonous and international varieties, for both white and red wines, which are, in decreasing order, Feteasca regala, Feteasca alba, Merlot, Riesling, Aligote, Sauvignon blanc, Cabernet Sauvignon, Muscat Ottonel, Feteasca neagra, Pinot noir and Chardonnay. The largest newly planted surfaces were recorded in 2011 for most of these varieties, but a high impact of the support received from the EU was visible throughout the period 2008–2012. Later on, from 2013–2016, the rate of planting started to decrease.

Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates

Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes. In addition, studies showed the benefits of beer moderate consumption on health. Beer is a low-alcohol beverage and also presents many nutritional properties outlined by its nutritional content rich in vitamins, minerals and antioxidants that come from the raw material (malt and hop). Wishing to attract as many niches of consumers, brewers tend to produce every year new and innovative beers. The purpose of this study was to develop the technology for an innovative special beer. The synchronous alcoholic fermentation of two different origin substrates – wort and grape must - was monitored and their composition was assessed in order to obtain special beer with superior sensory properties. Technological process was developed in the Winery Pilot Station of the UASVM Cluj-Napoca. Special beer was obtained by alcoholic fermentation of hopped dark wort with grape must from the autochthonous Feteasca neagra grapes variety. Second fermentation process was followed by the maturation (3 weeks at 5oC) in order to harmonize sensory qualities. The entire process was monitored considering fermentation and final products physicochemical parameters. The optimized ratio of the two fermentation substrates was of 2.5:3 on primary raw materials – beer wort and grapes must. The process was monitored on optimizing the fermentation process. The best fermentation yield was obtained when lower fermentation extracts were used. This study demonstrated that the simultaneous fermentation of the two substrates with different glucidic origin may proceed under controlled conditions and may be carried out so as to obtain the desired fermentation products with improved sensorial properties and increased health benefits.

Structural Changes Induced in Grapevine (Vitis vinifera L.) DNA by Femtosecond IR Laser Pulses: A Surface-Enhanced Raman Spectroscopic Study.

In this work, surface-enhanced Raman spectra of ten genomic DNAs extracted from leaf tissues of different grapevine (Vitis vinifera L.) varieties, respectively, are analyzed in the wavenumber range 300–1800 cm−1. Furthermore, structural changes induced in grapevine genomic nucleic acids upon femtosecond (170 fs) infrared (IR) laser pulse irradiation (λ = 1100 nm) are discussed in detail for seven genomic DNAs, respectively. Surface-enhanced Raman spectroscopy (SERS) signatures, vibrational band assignments and structural characterization of genomic DNAs are reported for each case. As a general observation, the wavenumber range between 1500 and 1660 cm−1 of the spectra seems to be modified upon laser treatment. This finding could reflect changes in the base-stacking interactions in DNA. Spectral shifts are mainly attributed to purines (dA, dG) and deoxyribose. Pyrimidine residues seem to be less affected by IR femtosecond laser pulse irradiation. Furthermore, changes in the conformational properties of nucleic acid segments are observed after laser treatment. We have found that DNA isolated from Feteasca Neagra grapevine leaf tissues is the most structurally-responsive system to the femtosecond IR laser irradiation process. In addition, using unbiased computational resources by means of principal component analysis (PCA), eight different grapevine varieties were discriminated.

Research Concerning the Correlation between Crop Load, Leaf Area and Grape Yield in Few Grapevine Varieties

Abstract Several red grapevine varieties like Feteasca neagra, Cabernet Sauvignon, Pinot noir, Merlot, Burgund and Cadarca were investigated during 2014-2015 in the vineyard Minis-Maderat. Following research, correlations and mathematical models were made differentiated between crop load, leaf area and grapes quality (sugar content, titratable acidity, sugar-acidity index and anthocyanins). Optimal crop load varies from one variety to another, depending on each of them. The effect of four crop load (20, 30, 40 and 50 buds/vine) was study for their influence on yield and grape quality. The quality of production is an indicator that can be best optimized by proper pruning. From this point of view, Feteasca neagra and Merlot varieties had the best behaviour, while the Burgund and Cadarca recorded smaller qualitative differences between experimental variants. Correlations and mathematical methods vary from one variety to another; superior quality indices were recorded at different crop load, determined with precision by statistical and mathematical methods and interpretation. Although pruning is a technological stage extensively studied, it can be optimized for each variety according to the production destination, environmental conditions and vineyard management. Statistical analysis showed that the Cabernet Sauvignon variety perform the best concerning the grape quality parameters while Burgund and Merlot are varieties with week results in both experimental years. The aim of the study was to investigate the influence of crop load on grape quality, grape yield and photosynthetic efficiency.

Enological Parameters and Total Phenolic Compounds in Fetească Neagră Wines Aged with Oak Chips

Aging process in winemaking is a crucial component in defining the quality of resulted products. In the last years alternative practices (oak chips) started to become more useful, due to their benefits. In this paper we study the impacts of various oak chips on the red wines enological parameters and phenolic compounds. Feteasca neagra variety grape (V.vinifera) was growing in North‐East Romania wine region and harvested in 2013. Thirteen technologic variants followed the same classical winemaking process and were separated into a control sample (without chips) and samples aged with various types of oak chips for of 1.5 and 3 months. Phenolic compounds we determinated using spectrophotometric measurements to evaluate the total quantity of anthocyans and the total polyphenolic index. Wine constitutes a dynamic system, in continuous evolution, in which numerous reactions involving polymerization and condensation take place between its phenolic compounds during the aging process. These reactions, undoubtedly affect its structure and, very probably, its phenolic compounds. In our study, phenolic compounds quantities presents a low variation among samples, but are influenced by the time of aging, decreasing at 3 months. Cluster analysis of Feteasca neagra wines differentiated the variants in two major groups (aged wines at 1.5 months and aged wines at 3 months).

The Efect of Green Harvest on the Quality of Organic Grapes Cultivated in Murfatlar Viticultural Centre

Abstract In viticulture, the control of the crop load is largely used as an important instrument for the regulation of yield and grape quality, which in turn leads to quality wines. One of the practices for the regulation of crop load, often used for table grapes, is the green harvest, that is, the removal of some unripe bunches in order to drive more of the vines' strength towards the remaining clusters. At present this practice is also applied for wine grapes, regulating in this way the yield and the quality of grapes and wines, due to a better accumulation of sugar in the berries of the remaining bunches and a better accumulation of aromatic and colour compounds into the grape skins. In this paper we present the results regarding the usability and agro-biological behaviour to green harvesting of two vine cultivars (Feteasca neagra and Cabernet Sauvignon) grown in organic plantations in Murfatlar vine region, as compared to controls without cluster thinning. The main parameters followed were the indicators of grape quality (sugar concentration, total acidity, pH, anthocyanins and total polyphenolic index) and the technological parameters (the average weight of the cluster, the weight and number of the berries, the rachis weight and the yield per vine). The statistical analysis of the results showed that the green harvest had a beneficial effect on the grape composition and wine quality for both varieties.

Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis

The quality of red wines is given by phenolic compounds and anthocyanins and is associated with colour, taste and therapeutic effects on human health. This work aims to provide a detailed profile of phenolic compounds and anthocyanins that are found in five red wine samples from Dealu Mare-Valea Calugareasca region. The phenolic and anthocyanin profiles of the red wine samples were determined by high-performance liquid chromatography-photodiode array-mass spectrometry and matrix-assisted laser desorption/ionisation–time of flight, respectively. The results obtained showed that Feteasca Neagra had the highest content of phenolic compounds followed by Pinot Noir while the preponderant compound was gallic acid. Amongst anthocyanins, malvidin was found to be the major compound and the highest anthocyanin content was found also for Feteasca Neagra wine. A simple high-performance liquid chromatography-photodiode array-mass spectrometry method was developed, optimised and applied for the quantification of phenolic compounds in red wine samples from Dealu Mare-Valea Calugareasca region. In the same time, a rapid matrix-assisted laser desorption/ionisation–time of flight method that does not need sample preparation was applied for the identification of anthocyanins. Moreover, the phenolic and anthocyanin composition of red wines from Dealu Mare-Valea Calugareasca region is reported for the first time. The phenolic and anthocyanin profile determination will be beneficial for the Romanian winemakers to produce high-quality red wines.

Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC.

Trans-resveratrol (3,5,4'-trihydroxy-trans-stilbene) is naturally present in the skin of grapes and therefore is expected to occur in grape products. Recently, there has been a renewal of interest in wine as medical treatment for various disorders. In this study, berry skins of five red grape varieties were analysed at weekly intervals for trans-resveratrol production, during 2012 and 2013 harvest. The obtained wines were also evaluated. Quantification of trans-resveratrol in grape skin extracts and wines was carried out by high-performance liquid chromatography. Favourable viticultural climate during harvest in 2012 resulted in a higher content of trans-resveratrol. The highest trans-resveratrol content was in Pinot Noir and Feteasca Neagra grape varieties, both in berry skins and wines, while the lowest amounts were identified in Cabernet Sauvignon variety. We can conclude that there was a significant correlation between the content of trans-resveratrol in grape skins and that in the respective wine.

Study of phenolic compounds in red grapes and wines from Murfatlar wine center

Abstract The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines.

Mesoporous Material KIT-6 Influence on the Content of Phenolic Compounds in Fetească Neagră Wine

800x600 The aim of this paper is to investigate the mesoporous materials KIT-6 action on the content ofphenolic compounds from Romanian wine obtained from FeteascAƒ neagrAƒ variety. Experimentalmaterial used is FeteascAƒ neagrAƒ grapes. They were harvested from Copou wine region-IaAŸi, in 2009. Tocharacterize the phenolic compounds, a spectrophotometric measurement was used in order to evaluatethe total polyphenolic index and the chromatic characteristics of wine. Photometric measurements weremade using Analytik Jena S 200 spectrometer (at 280 nm) and the adsorption experiments were carriedout at 5 °C for 24 hours. The chromatic characteristics of the analyzed wine samples were calculatedaccording to CIE Lab 76 method. Our current results point out that treating FeteascAƒ neagrAƒ wine withmesoporous material KIT-6 reduces the total content of phenolic compounds and various changesappear in the chromatic characteristics. Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4

Researches on the Varieties Behavior that Are Part of the Feteasc? Group Sort, in Different Climatic Conditions in Western Part of Country

Researches aimed the most known, widespread and valuable indigenous varieties cultivated in three different areas in the western part of Romania: Buzias, Minis and Recas. These were analyzed and compared with the varieties Italian Riesling and Cabernet Sauvignon from the point of view of vine vigor and the quantity and quality of grapes. Indigenous varieties through product quality achieved constitute a valuable source for obtaining of typical and authentic wines, able to satisfy consumers becoming increasingly advised and pretentious, wishing to consume quality wine specific of areas of origin. Harvests were superior compared with the control at varieties for white wines Feteasca alba and Feteasca regala in all three areas studied, except the Feteasca neagra variety, which compared with Cabernet Sauvignon gave slightly inferior productions at Minis and Recas but registered higher sugar accumulations in all areas of research. (Dobrei et al., 2009). Romania was in ancient times and is a country with tradition in the culture of vines, which had in every winegrowing area a valuable traditional assortment. After the massive introduction of universal varieties in culture, indigenous varieties have been passed temporarily into a secondary position, although it presents ampelographic and special technological attributes (Dobrei et al., 2008; Dobrei et al., 2005). The research was conducted during 2010 in three prestigious wine-growing areas in the western part of Romania (Minis – Maderat, Recas and Buzias) and targeted varieties Feteasca Regala, Feteasca Neagra and Feteasca Alba were analyzed compared with the varieties Italian Riesling and Cabernet Sauvignon considered witnesses. The vineyards in which were done the researches are in full maturity period, planting distances between rows are 2.2 m and 1 m spacing between the vines, cutting types are Guyot on the trunk and cordon Lenz Moser. Observations and measurements were made on annual matured increases, leaves area, the quantity and quality of production obtained. Results were analyzed and statistically interpreted using the method of calculating analysis of variance.

DNA Fingerprinting Used for Testing Some Romanian Wine Varieties

The main goal of the present study was to isolate DNA both experimental and commercial wines in order to differentiate some Romanian grapevine cultivars (Tamâioasa Românesca, Galbena de Odobesti, Feteasca Neagra and Busuioaca de Bohotin) by PCR using wine as a sample. Extracted residual grape DNA quality and specificity were verified using co-dominant simple sequence repeat (SSR) markers (VVS2, VVMD27, VVMD5 and VVMD7). The results obtained in this research shows that even 18 months after wine fermentation could be detected residual DNA that can be suitable for DNA fingerprinting. The 12-month-old experimental wine samples were more amplified than the 18-month-old ones. Among the microsatellite tested, VVS2 and VVMD7 gave satisfactory results. The VVS2 marker, which generated the shortest PCR amplicons (119-138 bp), amplified all of the cultivars analyzed in the wines samples. In case of commercial wines authentication of grape material by PCR using wine as a biological material was unsuccessfully due to insufficient amount of residual DNA in samples analyzed.

Capacity of In Vitro Regeneration of the Apical and Nodal Tissue Detached from the Variety of Grape-Wine Fetească Neagră

The variety of grape-wine Feteasca Neagra was tested on mediums of culture with small doses of cytokinine, in comparison with doses of five or ten times greater. The apical and nodal tissue of about 1,5-2,0 mm separated from shoots forced in growth room has been inoculated in early spring (March), on the fallowing options: Vo=MS; V1=MS1/2 +3g/l charcoal; V2=MS +1,0mg/l BA + 0,5 mg/l AIB; V3=MS+5,0mg/l BA+0,5mg/l AIB; V4=MS +10mg/l BA+0,5 mg/l AIB. Regeneration rate was monitored (after 20, 40, 60, 80 days), and also the evolution of the tissue after 80 days, with reference to shoot induction, the formation of the root system and the appearance of some atypical formations. After two months of culture in vitro we can say that the favorable variant is the one without growth hormones and with a plus of charcoal (Vo and V1), on which a smaller number of neoplantules, fully organized, have appeared, which are high and with a well-developed root system. On the variant with 10 mg/l BA have appeared about 2-3 very small plantules, of 0,5cm embedded in a mass of rhizogenic calus, unprecedented phenomenon, apparently caused by the high dose of cytokinine. The 5mg/l BA concentration from the medium generates the greater number of plants, about 12 from an explant of 2 cm with an appropriate number of roots and a calus sleeve of about 2 mm around the neoplantules.