The Influence of some Prefermentative Treatments on Compositional and Organoleptic Features of Fetească Albă Wines

Abstract

Wine is a product resulting from the crossing of the conditions offered by plantation and the different treatments applied by winemakers in the wine making process. The present study has evaluated the influence of pre-fermentative treatments on the physico-chemical and chromatic features of the analyzed wines, and it was also observed the differences on the sensory level. Six experimental samples were obtained: FA V0-control sample (no pre-fermentative treatments), FA V1 (pectinase and β-glucosidase treatment), FA V2 (bentonite treatment), FA V3 (glutathione treatment), FA V4 (tannin treatment), FA V5 (gelatin and tannin treatment). The physico-chemical analyses were done according to the Compendium of International Methods of Analysis of Wine and Musts. A Shimadzu UV-1800 spectrophotometer was used to examine chromatic features, the total polyphenols index and the Folin-Ciocâlteu index. The sensory evaluation was conducted according to the evaluation method originally proposed by the International Union of Oenologists (UIO). As expected, the pre-fermentative treatments didn't have significant influence on the physico-chemical features of the wines, but important differences were identified on the sensory level and concerning the polyphenol indices.