Influence of nanoporous materials on the chemical composition of merlot and cabernet sauvignon wines

Camelia Elena Luchian1, Valeriu V. Cotea1, Lucia Cintia Colibaba1, Catalin Zamfir2, Maria Codreanu1, Marius Niculaua2, Antoanela Patras1

1 The University of Agricultural Sciences and Veterinary Medicine, 3 Mihail Sadoveanu Alley, 700490 Iasi, Romania
2 Oenological Research Center - Romanian Academy, 8, Carol I Bvd., 700505 Iasi, Romania

Abstract


The variation of the content of 12 phenolic compounds from 5 months aged Cabernet Sauvignon and Merlot wine samples treated with siliceous and aluminosiliceous porous materials was analysed through a HPLC method. The standard physical-chemical analyses (alcoholic concentration, total acidity, volatile acidity, relative density, reductive sugars, total dry extract, non-reductive extract, free SO2, total SO2, pH) were registered. The used nanomaterials: SBA-15, Al-MCM-41, KIT-6 were synthetized in the laboratory and were structurally characterized through the BET and SEM methods. The obtained results are in accordance to literature findings. The experimental results are proof that the maturation of wine, specifically Cabernet Sauvignon and Merlot, in the presence of porous materials modifies the physical-chemical composition as well as the phenolic content of wines.

Keywords


adsorption; nanomaterial; phenolic compound; wine

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