En-Vermut Feteasca Alba Managem[1][1]. 2010

7/27/2019 En-Vermut Feteasca Alba Managem[1][1]. 2010

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QUALITATIVE PECULIARITIES OF THE FLAVOURED WINES AND OF

THE VERMOUTH TYPE WINES, OBTAINED FROM THE

WHITE FETEASCA VARIETY

Rodica-Elena CULEA*, Radiana TAMBA-BEREHOIU*, Nicolae-Ciprian POPA**,

Stela POPESCU*, Suzana TAMBA-BEREHOIU***

* University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti, sector 1, 011464, Bucharest,

Romania, Phone: +40 242.33.20.77, Fax: +40 242.33.20.77, e-mail : [email protected],

[email protected],[email protected]

** S.C. Farinsan S.A., Gradistea, Giurgiu county, Phone: +40 246.282.112, Fax: +40 246.282.111, e-mail:

[email protected]

*** The Faculty of Marketing, The Bucharest Academy of Economic Studies, Romana Square, 6 Stanislav Cihoschi

Street, District 1, Bucharest,[email protected]

Key words: White Feteasca, hidroalcoholic macerates from plants, nutraceutical potential, quality parameters

Abstract

In order to establish the dynamics of the physico-chemical parameters of flavoured wines and vermouth type

wines, obtained by the addition of hidroalcoholic macerates from plants to the White Feteasca wine variety, we

analyzed certain physical and chemical characteristics (D2020, Alcool %, Total Dry Extract mg/l, Free Sugar g/l,

Unreducing Extract g /l, Total Acidity g/L C4H6O6,Free SO2 mg/l Total SO2 mg/l) for 9 samples. Compared with the

main wine parameters, the determined parameters had the following evolution: Alcoholic Strength, Free Sugar and

Density increased significantly in vermouth type wines, Total Acidity decreased slightly in flavoured wines and more in

vermouth type wines, Total Dry Extract increased very significantly in vermouth type wines, Unreducing Extract

decreased significantly in vermouth type wines, the amount of Free SO2 was higher in flavoured wines, and Total SO2had lower values, both for flavoured wines and vermouth type wines. Plant macerates added to the wine varieties,

influence most of the physical-chemical parameters.

INTRODUCTION

Modern research of producers of flavoured wines and vermouth type wines are directed

towards recipes of macerates obtained from plants which are rich in active principles and can be

added to the wines from different varieties [5]. Flavouring substances from the hidroalcoholic

extracts obtained from macerates give specific prevailing flavours to the basic wines, and most of

the physical and chemical quality parameters have different values towards the initial wine [1].

This work intends to highlight comparatively the changes of the physical and chemical

quality parameters of White Feteasca wine variety, resultedfrom the preparation of flavoured wine,

processed only with hidroalcoholic extracts, and the quality parameters of vermouth, processed withhidroalcoholic extracts and other ingredients [ 2, 3].

We mention that the wine used as raw material has been obtained at SC OSTROV SA, from

Ostrov Wine Center. Currently there are few studies on the white flavoured wines and on vermouth

produced in our country and even less studies on superior white wine from the Ostrov Vineyard [4].

The originality of this work consists in addressing of a theme which is related to drinks with

nutraceutic potential, particularly important both for oenological industry, and for maintaining the

consumers health, which is a basic directive of the current European food policies.

MATERIAL AND METHOD

We determined the physical and chemical parameters of the following samples: one sample

of wine from the variety White Feteasca, the 2007 harvest, called basic wine, 4 samples of

flavoured wines (samples 1, 2, 3 and 4), obtained by the addition of hidroalcoholic extract (filtered

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macerate from plants) to the basic wine and to 4 samples of vermouth type wines (samples 5, 6, 7

and 8), obtained by the addition of hidroalcoholic extract and ingredients (sugar, citric acid,

alcohol) to the basic wine. In order to prepare the hidroalcoholic macerate from plants we used two

recipes of herbal mixtures: Recipe I (16 plants: anise, cumin, thyme, yarrow, coriander, clove,

fennel, hyssop, briar,marjoram, peppermint, chamomile, nutmeg, southernwood, balm mint, elder)

and recipe II (anise, briar, nutmeg, orange peel, lemon peel). The macerates from plants have been

prepared in ethylic alcohol 45% (recipes IA and IIA) and 60% vol. (recipes IB and IIB), in ratio1:10 [2]. Hidroalcoholic extracts have been added to the White Feteasca wine also in ratio 1:10.

We determined the following quality parameters:d20 (picnometric method STAS 6182/8-71),

Alcool Content, % vol. (picnometric method, STAS 6182/6-70), Total Dry Extract mg/l

(densimetric method STAS 6182/9-80), Free Sugar g/l (iodometric method STAS 6182/18-81),

Unreducing Extract g/l, Total Acidity g/l, C4H6O6 (titrimetric method STAS 6182/1-79), Free SO2mg/l, Total SO2, mg/l [6].

RESULTS AND DISCUSSIONS

The results of the physical and chemical determinations of White Feteasca basic wine, as

well as the results for the samples of flavoured wine and vermouth, are highlighted in Table 1.

Table 1

The quality parameters of White Feteasca wine, flavoured wines and vermouth

Sample

numberSample type

Physical and chemicalanalysis

d 2020 Alcohol

(vol %)

Total

dry

extract

(g/l)

Free

Sugar

(g/l)

Un-

reducing

extract

(g/l)

Total

Acidity

(g/l

C4H6O6)

Free

SO2

(mg/l)

Total

SO2

(mg/l)

Basic wine

-White Feteasca

0.9924 12.2 22.2 2.2 20.0 5.33 38 142

Flavoured wines

1.White Feteasca

+ Recipe I A

(45 % alc)

0.9909 13.5 21.9 1.9 20 5.26 32 105

2.White Feteasca

+ Recipe I B

(60 % alc)

0.9899 14.4 21.9 1.9 20 5.38 30 105

3.White Feteasca

+ Recipe II A

(45 % alc)

0.9909 13.9 23.2 1.9 21.3 5.18 30 105

4.White Feteasca

+ Recipe II B

(60 % alc)

0.9899 14.4 21.9 1.9 20 5.10 30 105

Vermouth type wines

5.

White Feteasca+ Recipe I A

(45 % alc) +

ingredients

1.0429 17 167.4 150 17.4 4.75 27 77

6. White Feteasca+ Recipe I B

(60 % alc) +

1.0414 17 165.9 150 15.9 4.75 27 75

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ingredients

7.

White Feteasca+ Recip II A

(45 % alc) +

ingredients

1.0414 17 165.9 150 15.9 4.68 27 75

8.

White Feteasca

+ Recipe II B(60 % alc) +

ingredients

1.0416 17 165.4 150 15.4 4.83 25 77

In table 1 we can see that the addition of the hidroalcoholic plant extracts and the addition of

the ingredients necessary to obtain the vermouth type wines led to quite significant changes of some

physical and chemical parameters, compared with the reference values of the basic wine.

The Density of all the flavoured wines has been a little lower compared with the White

Feteasca wine variety which has been selected for processing, due to the addition of alcohol. All

vermouth sampleshad ahigher density, compared with the original wine, due to sugar and citric

acid addition.

The Total dry extract decreased in flavoured wines for all recipes, but increased verysignificantly in vermouth, comparatively with the basic wine from theWhite Feteasca variety.

The Alcoholic Strength, Free Sugar and Total Acidity are responsible for the wine quality,

largely causingits taste.Free Sugar also influences the Total dry extract.Wine flavouring and its

transformation into vermouth also changes the mentioned parameters.

Figure 1 shows the dynamics of the Alcoholic Strength for White Feteasca basic wine,

flavoured wine and vermouth, for different recipes.

White Feteasca, basic wine

12,213,5

14,4

17

13,9

17

14,4

1717

0

5

10

15

20

Value

basic wine

IA45 (1) IA45 +ing

(13)

IB60 (2) IB60 +ing

(14)

IIA45 (3) IIA45 +ing

(15)

IIB60 (4) IIB60 +ing

(16)

Alcohol(%v

ol)

Figure 1. Alcoholic Strength of the basic wine, of the flavoured wines

and of vermouth type wines

The addition of plant hidroalcoholicextracts accordingly increasedthe Alcoholic Strength of

the flavoured wines, with a rate which is dependent on their concentration. The addition of

ingredients, including ethylic alcohol, resulted in significant increase in Alcoholic Strength of

vermouth type wines. Thus, the Alcoholic Strength increased compared to the basic wine in this

order: the flavoured wines having recipes IA, IIA with 45% alcohol, followed by flavoured wines

with recipes IB, IIB 60% alcohol, followed by vermouth type wines, which finally had 17%

alcohol, according to STAS.

In figure 2 we can see the evolution of the parameter Free Sugar in beverages withnutraceutic potential, preparaed from Feteasca White wine variety and using different recipes.

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2,2 1,9 1,9

150

1,9

150

1,9

150150

0

20

406080

100

120140

160

Value

basic wine

IA45 (1) IA45 +ing

(13)

IB60 (2) IB60 +ing

(14)


(15)


(16)

Free

sugar(g/l)

Figure 2. Free Sugarof the basic wine, of the flavoured wines


Free Sugar in flavoured wines had a smaller value than the value of the Free Sugar in the

basic wine (1,9 g/l towards 2,2 g/l). Thevery significant increase of the value of this parameter in

vermouth type wineshas been achieved by adding ingredients specific to the recipes which contain

sugar, which is correcting the taste of these drinks.

The taste and flavour are also mainly due to Total Acidity, ranging for the beverages

prepared from the White Feteasca variety, as seen in figure 3.


5,33 5,26 5,384,75

5,184,68

5,1 4,834,75

0

1

2

3

4

5

6

7

Value

basic wine

IA45 (1) IA45 +ing

(13)

IB60 (2) IB60 +ing

(14)


(15)


(16)

Totalacidity

(g/l)

Figure 3. Total Acidityof the basic wine, of the flavoured wines


The Total Acidityof the flavoured wines slightly decreased, compared to the value of the

basic wine. Decreasing of acidity has been more pronounced in vermouth type wines; they have a

more pronounced sweetish taste, less bitter and less sour compared with the taste of the flavoured

wines.

The Unreducing Extract parameter decreased in all types of beverages with nutraceutic

potential, in relation to the value of this parameter in the basic wine. Decreasing of Unreducing

Extract has been less pronounced in the case of flavoured wines and more pronounced for

vermouth.

The amount of Free SO2 was higher in the basic wine, slightly decreasing in flavoured

wines and decreasing more in vermouthtype wines.The parameterTotal SO2presented significantly lower values both for flavoured wines and

for vermouth type wines, compared with the basic wine.

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CONCLUSIONS

1. Densityof flavoured wines was lower, and density of vermouth was higher, compared with thevalue of this parameter in the basic wine;

2. Total Dry Extract increased very significantly in vermouth, compared with the basic wine;

3. Alcoholic Strength increased slightly in flavoured wines and significantly, about 5%, in

vermouth type wines;

4.Free Sugarincreased very significantly in vermouth, compared with the basic wine,due to the

added sugar in the recipe;

5. Total Acidity has been comparable for the basic wine and the flavoured wines, but decreased by

almost 1% in vermouth;

6. Unreducing Extractdecreased to 4.6 % in vermouth type wines, compared with the basic wine;

7. Free SO2 and Total SO2presented diminished values in drinks with nutraceutic potential;

decreases are significant, especially in vermouth type wines.In conclusion, flavoured wines and vermouth type wines have qualitative features which are

in correlation with the wine of origin. The hidroalcoholic extracts which are added to the basic wine

decisively changed certain physical and chemical parameters, giving the nutraceutic potential to the

wines.

REFERENCES

1. Btiu, I.,1988, Indigenous etheric, technically recovered oils, Doctoral Thesis, Babe Bolyai University, Cluj

2. Culea, R., 2009, Flavouring compounds used for improving the quality of white superior wines, in Ostrov Wine

Center, Doctoral Thesis, University of Agricultural Sciences and Veterinary Medicine, Bucharest3. Nurgel, C., Pickering, G., Inglis, D.,2004, Sensory and chemical characteristics of Canadian ice wines, Journal of theScience of Food and Agriculture, vol.84, Issue 13, 1675-1684

4. Pomohaci, N., Nmoloanu, I.,1992, Report on the results of scientific research in 1992: Research on flora andspontaneous vegetation in order to a better use and Research regarding diversification of raw material for flavoured

beverages

5. Susheela Thirumaran, A., Amutha, S.,2002, Utilization of medicinal and of aromatic plants, Symposium 6 (SO6):

The future of medical and aromatic plants, Toronto

6. *** Directory of commented Romanian standards / Methods of analysis, 1997, I.R.S. Romanian Institute forStandardization, Bucharest.

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En-Vermut Feteasca Alba Managem[1][1]. 2010