SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREA
ANDREEA HORTOLOMEU,
IURIE SCUTARU ,
ALEXANDRA ARSENI ,
RODICA STURZA ,
ILEANA DENISA NISTOR
Affiliations
ANDREEA HORTOLOMEU
”Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Chemical and Food Engineering, Laboratory of Catalysis and Microporous Materials, 157, Calea Mărășești, 600115, Bacau, Romania
IURIE SCUTARU
Technical University of Moldova, Faculty of Food Technology, Department of Oenology and Chemistry, 9/9, Studentilor Str. Chisinau, Republic of Moldova
ALEXANDRA ARSENI
Technical University of Moldova, Faculty of Food Technology, Department of Oenology and Chemistry, 9/9, Studentilor Str. Chisinau, Republic of Moldova
RODICA STURZA
Technical University of Moldova, Faculty of Food Technology, Department of Oenology and Chemistry, 9/9, Studentilor Str. Chisinau, Republic of Moldova
ILEANA DENISA NISTOR
”Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Chemical and Food Engineering, Laboratory of Catalysis and Microporous Materials, 157, Calea Mărășești, 600115, Bacau, Romania
In this paper, the processes of protein stability were treated in order to identify the level of protein substances as well as the polyphenolic compounds in white wines. For an optimal determination of the oxidation degree, respectively of the protein stability, a sample of 6 types of white wine from different grape varieties was chosen for analysis. For the heat treatment of protein stability has not yet materialized and published a working protocol in the literature, because many researchers in the field of vinification use different time intervals and temperature. In this paper, the method of thermal stability of proteins was used in two different working environments, respecting the same temperature and time: in the water bath and thermostat. By this method can be deduced the optimal amount of stabilizing agent for the removal of unstable proteins at high temperatures, being less affected by the presence of other polyphenolic compounds, metal cations and the pH of wine. The polyphenolic oxidation method was used to determine the degree of oxidability of the wines.
