Physico-chemical and sensory changes in bread fortified with red wine

Abstract

The Republic of Moldova is renowned for its rich tradition in winemaking, a cultural and

economic pillar of the country. About 200 thousand people work in this branch, wine production constituting 25% of the total volume of Moldovan exports [1]. Given the increasing interest in functional foods and the potential health benefits associated with polyphenol-rich ingredients, this

study explores the incorporation of red wine into bread formulation, aiming to enhance its nutritional and sensory qualities [2]. The research focuses on the physico-chemical and sensory changes in bread fortified with red wine. Starting from the French recipe of "Beaujolais Nouveau" bread, which is currently enjoying success in France, representing a symbol of the alliance between

agriculture and wine, this research underscores the potential of red wine fortification as a means to valorize Moldova’s viniculture heritage, while contributing to the development of functional foods. By integrating a traditional product like wine into bread, we aim to create innovative food solutions that could bolster the local economy and enhance the nutritional offerings available to consumers. In order to analyze how the type of wine used influences the physico-chemical and

organoleptic parameters, 3 samples of bread with the addition of wine were prepared according to the traditional French recipe, replacing the Beaujolais Nouveau wine with Moldovan red wine.

Thus, 2 types of wines were used: dry red wine and pastoral wine. The addition of wine to bread increases acidity and reduces porosity. Bread made with dry red wine has an acidity of 0.98, higher than that made with a 50/50 mix of dry red and pastoral wine (0.82) or with pastoral wine alone (0.74). While regular bread has a porosity of 60-80%, the porosity drops to 55% with dry red wine, 49% with the wine mix, and 43% with pastoral wine. Organoleptic analysis shows a decrease in

taste, smell, and consistency scores compared to the control sample, but the product remains acceptable for consumption. In conclusion, in terms of physicochemical characteristics, the

addition of wine can influence the porosity of the bread, possibly leading to changes in its texture and structure. From the point of view of organoleptic analysis, bread with added wine can offer pleasant characteristics in terms of appearance, color, smell and taste, although this may vary depending on the type of wine used and the amount added.