SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREA
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 fro...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2021-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202102&vol=2&aid=5275 |
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| author | ANDREEA HORTOLOMEU IURIE SCUTARU ALEXANDRA ARSENI RODICA STURZA ILEANA DENISA NISTOR |
| author_facet | ANDREEA HORTOLOMEU IURIE SCUTARU ALEXANDRA ARSENI RODICA STURZA ILEANA DENISA NISTOR |
| author_sort | ANDREEA HORTOLOMEU |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-3267ca0f9b184ce5bcbb4013932d998d |
| institution | OA Journals |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2021-06-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-3267ca0f9b184ce5bcbb4013932d998d2025-08-20T02:15:37ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2021-06-01222213225SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREAANDREEA HORTOLOMEU0 IURIE SCUTARU 1 ALEXANDRA ARSENI 2RODICA STURZA 3ILEANA DENISA NISTOR 4”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, RomaniaTechnical University of Moldova, Faculty of Food Technology, Department of Oenology and Chemistry, 9/9, Studentilor Str. Chisinau, Republic of MoldovaTechnical University of Moldova, Faculty of Food Technology, Department of Oenology and Chemistry, 9/9, Studentilor Str. Chisinau, Republic of MoldovaTechnical University of Moldova, Faculty of Food Technology, Department of Oenology and Chemistry, 9/9, Studentilor Str. Chisinau, Republic of Moldova”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, RomaniaIn 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.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202102&vol=2&aid=5275hydroxycinnamic acidsproteinpolyphenolic oxidationstabilizationvinification |
| spellingShingle | ANDREEA HORTOLOMEU IURIE SCUTARU ALEXANDRA ARSENI RODICA STURZA ILEANA DENISA NISTOR SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREA Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry hydroxycinnamic acids protein polyphenolic oxidation stabilization vinification |
| title | SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREA |
| title_full | SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREA |
| title_fullStr | SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREA |
| title_full_unstemmed | SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREA |
| title_short | SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREA |
| title_sort | spectrophotometric determination of polyphenolic and protein content of young white wines in the moldova area |
| topic | hydroxycinnamic acids protein polyphenolic oxidation stabilization vinification |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202102&vol=2&aid=5275 |
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