RESEARCH ON IMPROVING THE QUALITY OF WINES FROM AUTOCHTHONOUS VARIETIES GROWN IN THE MURFATLAR VITICULTURAL CENTER
DOI:
https://doi.org/10.51258/AAR.2024.6.34Keywords:
polyphenols, antioxidant activity, chitosan, inactivated yeastsAbstract
Wine is an important source of antioxidants and phenolic compounds. The purpose of this paper was to evaluate the influence that the addition of certain adjuvants has on quality improvement of Romanian Feteascǎ regalǎ, Feteascǎ neagrǎ and Mamaia wines. These adjuvants are an inactivated yeast (Longevity Pure Less) and an antibacterial product obtained from Aspergillius Niger (Bactiless). The following parameters were monitored: total polyphenolic content, wine dissolved oxygen, antioxidant activity and organoleptic properties. Control wines treated only with SO2 were used for comparison. During the studied period, it was observed that the inactivated yeasts based product led to a significant decrease in dissolved oxygen in the wine, a slight decrease in the content of polyphenols and a significant improvement in the antioxidant activity following wine treatment with the product based on chitosan. The applied products had a positive impact on the preservation of the analyzed wines and led to the improvement of the organoleptic properties.Downloads
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