THE ANALYSE OF PHYSICO-CHEMICAL PARAMETERS MEANS TO APPRECIATE THE TYPICITY OF SOME RED WINES

Daniela GIOSANU, Loredana Elena VÎJAN, Ionica DELIU

Abstract

Depending on soil, weather characteritics (temperature and precipitations) and varieties, every wine has its own fingerprint. This fingerprint helps to establish the authenticity of wines. At the same time, chemical analyses of wine quality are important in establishing their composition parameters. We intend to set down some characteristics for several varieties of Romanian wines produced in the Valea Calugareasca region. In this paper we present our results for two wines: Merlot (2006) and Feteasca Neagra (2007). To reach this goal, we used different analytical methods: optical methods (refractometry, polarimetry and colourimetry), spectrometer methods (UV-VIS), electrochemical methods (potentiometry). The preliminary examination of samples includes colour analysis and microbiological stability. Mention should be made that the studied wines are stabilized and did not contain viable yeast cells. Using the CIE – Lab – 76 method we objectively determined the colour of wine: Fetească Neagră – 2007 is red brick, and Merlot – 2006 is intense red. Then, for each wine we determined: minimum alcohol content (alcoholmeter titer), relative density, total acidity, contents of methanol, glycerol, acetaldehyde, SO2 and anthocyanins. The characteristics obtained from chemical analysis are normal for these wines, but do not present the typicity of the Valea Calugareasca area. Finally, using the data from all the studied wines, we intend to create an analytical database for wines produced in this region.

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