DBPapers
DOI:10.5593/SGEM2013/BF6/S25.007

COMPARATIVE STUDIES REGARDING THE ACCUMULATION OF PHENOLIC COMPOUNDS IN MUSTS FROM RECAS VINEYARD, FROM AROMATIC VARIETIES, SEMI AROMATIC AND RED VARIETIES

O. Tita, L. Oprea, E. Lengyel, R. Iancu, M. Pacala, D. Mutu, D. Gabor, M. Tita
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 121 - 128 pp

ABSTRACT

The aromatic characters of wine mainly depend on the properties and the composition of the musts they originate from. The present study has monitored five grape varieties from which must was obtained in preset technological conditions, varieties which originate from the west region of Romania, Recas vineyard.
The phenolic musts of Muscat Ottonel, Chardonnay, Sauvignon blanc, Cabernet Sauvignon and Pinot noir have been determined using rapid methods, HPLC method, the resulting chromatograms delivering relevant data regarding their accumulation.
The values obtained vary depending on the variety, determined concentrations oscillating between 36 and 218 mg/L. Maximum values can be determined in the must Sauvignon blanc, of 218.220 mg/L and minimum for Muscat Ottonel, 36.867 mg/L.
The gallic acid oscillates between 1.784 and 2.068 mg/L, catechin between 5.502 and 8.805mg/L and resveratrol reaches values up to 43.245 mg/L in the case of the Cabernet Sauvignon must.
The most significant values care found in the red musts, but each identified component leads to the establishment of the antioxidant character and the realization of the proper profile, specific to the variety.

Keywords: phenolic compounds, HPLC, musts, Recas vineyard


PAPER DOI:10.5593/SGEM2013/BF6/S25.007: COMPARATIVE STUDIES REGARDING THE ACCUMULATION OF PHENOLIC COMPOUNDS IN MUSTS FROM RECAS VINEYARD, FROM AROMATIC VARIETIES, SEMI AROMATIC AND RED VARIETIES

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