Cercetări privind stabilitatea proteică și cristalină a vinurilor cu IGP și elaborarea sistemului de siguranță a alimentului

Abstract

The thesis consists of an introduction, 4 chapters, 27 tables, 51 figures, conclusions, and a bibliography that includes 43 references. Field of study: "Quality and Safety of Food Products." Objective: To evaluate the protein and crystalline stability of wines with Protected Geographical Indication, aiming to develop an efficient food safety system that ensures product quality and compliance. Objectives: To evaluate the protein stability of Chardonnay white wine with Protected Geographical Indication "Codru" and Rara Neagră rosé wine with Protected Geographical Indication "Valul lui Traian" following the use of auxiliary materials for stabilization.

To assess the crystalline stability of Chardonnay white wine with Protected Geographical Indication "Codru" and Rara Neagră rosé wine with Protected Geographical Indication "Valul lui Traian" in the context of wine processing using specific equipment and substances designed for crystalline stabilization. Novelty and Originality of the Work: Ensuring the long-term stability of finished wines represents a major challenge for oenological science and winemaking enterprises in the Republic of Moldova. Wine stabilization, an essential step before bottling, aims to prevent the occurrence of disturbances in the final product intended for consumers. Wine stability refers to the ability of wines to maintain their organoleptic qualities and normal physicochemical composition over an extended period, despite the influence of various internal and external factors.

To identify the factors and causes that may lead to wine instability, specific tests are conducted to simulate conditions that favor the occurrence of disturbances. Such disturbances in already bottled wines are highly undesirable, as they compromise the product's marketability and involve significant additional costs for remediation. As a result, producers place a strong emphasis on protein and crystalline stabilization, applying modern techniques and advanced knowledge to obtain stable and safe products. Beyond stability, food safety is a crucial aspect of the wine production process. Ensuring a wine is safe for consumption involves preventing contamination and adhering to hygiene and quality standards, ensuring that the final product poses no health risks to consumers. Integrating rigorous food safety measures alongside stabilization techniques contributes to building consumer trust and maintaining a high level of quality in the wine industry.