Chemical and Microbiological Analysis of Red Wines during Storage at Different Temperatures

Abstract

Overall, chemical and microbiological analyses are very important for the quality of wine during and after winemaking process. One of the most important factors during wine storage is the temperature of storage. The aim of our study we used two different wines, specifically Cabernet Sauvignon and Blaufränkisch and chemically and microbiologically analysed these wines during storage at different temperatures. These wines were bottled in 2011 and 2013. We stored these samples at different temperatures. The first four samples were stored at 6-8°C in refrigerator, and the next four were stored at 20-25°C in room temperature. We had together eight wine samples. We had determined in all wine samples sequentially the free and total sulphur dioxide content, ethyl-alcohol content, extract, residual sugars, total and volatile acids. Microbiological parameters were observed during wine storing after filtration through different micro filters. We determined the total count of bacteria (TCB), Acetobacter cells, Lactobacillus cells, yeast and moulds in wine samples with classic plate dilution method. The highest quality wines from microbiological properties were wines from 2013, which was filtered through micro filter and aseptically filled into the bottles, but wines from 2011 was filtered through cross-flow filter and samples directly collected from the storage tanks without microfiltration.

Keywords

• chemical content
• red wines
• storage
• temperature
• total count of bacteria