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The effect of modified aluminosilicate lamelae on protein and polyphenolic compounds in white wine

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dc.contributor.author HORTOLOMEU, Andreea
dc.contributor.author MIRILĂ, Diana-Carmen
dc.contributor.author ELHABIRI, Sid Ahmed
dc.contributor.author DIDI, Mohamed Amine
dc.contributor.author SCUTARU, Yury
dc.contributor.author STURZA, Rodica
dc.contributor.author NISTOR, Ileana-Denisa
dc.contributor.author AZZOUZ, Abdelkrim
dc.date.accessioned 2021-10-15T13:07:24Z
dc.date.available 2021-10-15T13:07:24Z
dc.date.issued 2021
dc.identifier.citation HORTOLOMEU, Andreea, MIRILĂ, Diana-Carmen, ELHABIRI, Sid Ahmed, ș. a. The effect of modified aluminosilicate lamelae on protein and polyphenolic compounds in white wine. In: Intelligent Valorisation of Agro-Food Industrial Wastes. Book of abstracts. International Conference, 7-8 October 2021. Chișinău, 2021, p. 61. ISBN 978-9975-3464-2-9. en_US
dc.identifier.isbn 978-9975-3464-2-9
dc.identifier.uri http://repository.utm.md/handle/5014/17744
dc.description Abstract. en_US
dc.description.abstract The wine is made up of a mass of organic substances obtained by alcoholic fermentation. In order to preserve the organoleptic qualities of a young white wine, it is necessary to treat it with different clarifying materials (pectolytic enzymes, gelatin, egg white, casein, fish glue, etc.). Wine fining is one of the most used procedures for clarifying and organoleptic stability of wines. Among the known gluing materials, the most used are those based on aluminosilicates. For the treatment of a local white wine (Sauvignon Blanc), European sodium bentonite solutions were chosen as working materials. This type of inorganic material was modified by the cation exchange process and divided into three fractions. The aim of this paper is to ascertain which of the materials used has the highest possible efficiency on wine proteins and to observe their effect on other specific compounds in vinification. For this, a series of analyzes were performed for a young white wine, before and after its treatment with clay solutions: nephelometric, pH measurement, oxidability and protein stability tests, UV-VIS. After performing the aforementioned tests, it was found that regardless of the concentrations of sorbents added to the wine, the first fraction of cationically exchanged bentonite showed the most promising results on the wine from an organoleptic point of view. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject white wine en_US
dc.subject oxidation en_US
dc.subject cinnamic compounds en_US
dc.subject aluminosilicates en_US
dc.title The effect of modified aluminosilicate lamelae on protein and polyphenolic compounds in white wine en_US
dc.type Article en_US


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