QUALITATIVE PECULIARITIES OF THE FLAVOURED WINES AND OF THE VERMOUTH TYPE WINES, OBTAINED FROM THE WHITE FETEASCA

VARIETY
Rodica-Elena CULEA*, Radiana TAMBA-BEREHOIU*, Nicolae-Ciprian POPA**, Stela POPESCU*, Suzana TAMBA-BEREHOIU***
* University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti, sector 1, 011464, Bucharest, Romania, Phone: +40 242.33.20.77, Fax: +40 242.33.20.77, e-mail : rodica.culea@gmail.com, radianatamba@yahoo.com, sazzpop@yahoo.com ** S.C. Farinsan S.A., Gradistea, Giurgiu county, Phone: +40 246.282.112, Fax: +40 246.282.111, e-mail: cipnpopa@yahoo.com *** The Faculty of Marketing, The Bucharest Academy of Economic Studies, Romana Square, 6 Stanislav Cihoschi Street, District 1, Bucharest, jossephine@yahoo.com

Key words: White Feteasca, hidroalcoholic macerates from plants, nutraceutical potential, quality parameters Abstract In order to establish the dynamics of the physico-chemical parameters of flavoured wines and vermouth type wines, obtained by the addition of hidroalcoholic macerates from plants to the White Feteasca wine variety, we analyzed certain physical and chemical characteristics (D2020, Alcool %, Total Dry Extract mg/l, Free Sugar g/l, Unreducing Extract g /l, Total Acidity g/L C4H6O6, Free SO2 mg/l Total SO2 mg/l) for 9 samples. Compared with the main wine parameters, the determined parameters had the following evolution: Alcoholic Strength, Free Sugar and Density increased significantly in vermouth type wines, Total Acidity decreased slightly in flavoured wines and more in vermouth type wines, Total Dry Extract increased very significantly in vermouth type wines, Unreducing Extract decreased significantly in vermouth type wines, the amount of Free SO2 was higher in flavoured wines, and Total SO 2 had lower values, both for flavoured wines and vermouth type wines. Plant macerates added to the wine varieties, influence most of the physical-chemical parameters.

INTRODUCTION Modern research of producers of flavoured wines and vermouth type wines are directed towards recipes of macerates obtained from plants which are rich in active principles and can be added to the wines from different varieties [5]. Flavouring substances from the hidroalcoholic extracts obtained from macerates give specific prevailing flavours to the basic wines, and most of the physical and chemical quality parameters have different values towards the initial wine [1]. This work intends to highlight comparatively the changes of the physical and chemical quality parameters of White Feteasca wine variety, resulted from the preparation of flavoured wine, processed only with hidroalcoholic extracts, and the quality parameters of vermouth, processed with hidroalcoholic extracts and other ingredients [ 2, 3]. We mention that the wine used as raw material has been obtained at SC OSTROV SA, from Ostrov Wine Center. Currently there are few studies on the white flavoured wines and on vermouth produced in our country and even less studies on superior white wine from the Ostrov Vineyard [4]. The originality of this work consists in addressing of a theme which is related to drinks with nutraceutic potential, particularly important both for oenological industry, and for maintaining the consumers health, which is a basic directive of the current European food policies. MATERIAL AND METHOD We determined the physical and chemical parameters of the following samples: one sample of wine from the variety White Feteasca, the 2007 harvest, called basic wine, 4 samples of flavoured wines (samples 1, 2, 3 and 4), obtained by the addition of hidroalcoholic extract (filtered 1

macerate from plants) to the basic wine and to 4 samples of vermouth type wines (samples 5, 6, 7 and 8), obtained by the addition of hidroalcoholic extract and ingredients (sugar, citric acid, alcohol) to the basic wine. In order to prepare the hidroalcoholic macerate from plants we used two recipes of herbal mixtures: Recipe I (16 plants: anise, cumin, thyme, yarrow, coriander, clove, fennel, hyssop, briar, marjoram, peppermint, chamomile, nutmeg, southernwood, balm mint, elder) and recipe II (anise, briar, nutmeg, orange peel, lemon peel). The macerates from plants have been prepared in ethylic alcohol 45% (recipes IA and IIA) and 60% vol. (recipes IB and IIB), in ratio 1:10 [2]. Hidroalcoholic extracts have been added to the White Feteasca wine also in ratio 1:10. We determined the following quality parameters: d20 (picnometric method STAS 6182/8-71), Alcool Content, % vol. (picnometric method, STAS 6182/6-70), Total Dry Extract mg/l (densimetric method STAS 6182/9-80), Free Sugar g/l (iodometric method STAS 6182/18-81), Unreducing Extract g/l, Total Acidity g/l, C4H6O6 (titrimetric method STAS 6182/1-79), Free SO 2 mg/l, Total SO2, mg/l [6]. RESULTS AND DISCUSSIONS The results of the physical and chemical determinations of White Feteasca basic wine, as well as the results for the samples of flavoured wine and vermouth, are highlighted in Table 1. Table 1 The quality parameters of White Feteasca wine, flavoured wines and vermouth
Physical and chemical analysis Sample number Sample type d 20
20

Alcohol (vol %)

Total dry extract (g/l)

Free Sugar (g/l)

Unreducing extract (g/l)

Total Acidity (g/l C4H6O6)

Free SO2 (mg/l)

Total SO2 (mg/l)

Basic wine -

White Feteasca White Feteasca

+ Recipe I A (45 % alc)

0.9924

12.2

22.2

2.2

20.0

5.33

38

142

Flavoured wines
1. 2. 3. 4. 0.9909 0.9899 0.9909 0.9899 13.5 14.4 13.9 14.4 21.9 21.9 23.2 21.9 1.9 1.9 1.9 1.9 20 20 21.3 20 5.26 5.38 5.18 5.10 32 30 30 30 105 105 105 105

White Feteasca
+ Recipe I B (60 % alc)

White Feteasca
+ Recipe II A (45 % alc)

White Feteasca
+ Recipe II B (60 % alc)

Vermouth type wines

White Feteasca
5. 6. + Recipe I A (45 % alc) + ingredients 1.0429 1.0414 17 17 167.4 165.9 150 150 17.4 15.9 4.75 4.75 27 27 77 75

White Feteasca
+ Recipe I B (60 % alc) +

ingredients

White Feteasca
7. + Recip II A (45 % alc) + ingredients 1.0414 17 165.9 150 15.9 4.68 27 75

White Feteasca
8. + Recipe II B (60 % alc) + ingredients 1.0416 17 165.4 150 15.4 4.83 25 77

In table 1 we can see that the addition of the hidroalcoholic plant extracts and the addition of the ingredients necessary to obtain the vermouth type wines led to quite significant changes of some physical and chemical parameters, compared with the reference values of the basic wine. The Density of all the flavoured wines has been a little lower compared with the White Feteasca wine variety which has been selected for processing, due to the addition of alcohol. All vermouth samples had a higher density, compared with the original wine, due to sugar and citric acid addition. The Total dry extract decreased in flavoured wines for all recipes, but increased very significantly in vermouth, comparatively with the basic wine from the White Feteasca variety. The Alcoholic Strength, Free Sugar and Total Acidity are responsible for the wine quality, largely causing its taste. Free Sugar also influences the Total dry extract. Wine flavouring and its transformation into vermouth also changes the mentioned parameters. Figure 1 shows the dynamics of the Alcoholic Strength for White Feteasca basic wine, flavoured wine and vermouth, for different recipes.
White Feteasca, basic wine
20 Alcohol (% vol) 15 10 5 0
Value basic wine IA 45 (1 ) IA 45 + ing (1 3) IB 60 (2) IB 60 + ing (1 4) IIA 45 (3) IIA 45 + ing (1 5) IIB 60 (4) IIB 60 + ing (1 6) 1 2,2 1 3,5 1 7 1 4,4 1 7 1 3,9 1 7 1 4,4 1 7

Figure 1. Alcoholic Strength of the basic wine, of the flavoured wines and of vermouth type wines The addition of plant hidroalcoholic extracts accordingly increased the Alcoholic Strength of the flavoured wines, with a rate which is dependent on their concentration. The addition of ingredients, including ethylic alcohol, resulted in significant increase in Alcoholic Strength of vermouth type wines. Thus, the Alcoholic Strength increased compared to the basic wine in this order: the flavoured wines having recipes IA, IIA with 45% alcohol, followed by flavoured wines with recipes IB, IIB 60% alcohol, followed by vermouth type wines, which finally had 17% alcohol, according to STAS. In figure 2 we can see the evolution of the parameter Free Sugar in beverages with nutraceutic potential, preparaed from Feteasca White wine variety and using different recipes.

White Feteasca, basic wine

160 140 120 100 80 60 40 20 0 150 150 150 150

Free sugar (g/l)

2,2
Value basic wine

1,9
IA 45 (1 ) IA 45 + ing (1 3)

1,9
IB 60 (2) IB 60 + ing (1 4)

1,9
IIA 45 (3)

1,9
IIA 45 + ing IIB 60 (4) (1 5) IIB 60 + ing (1 6)

Figure 2. Free Sugar of the basic wine, of the flavoured wines and of vermouth type wines Free Sugar in flavoured wines had a smaller value than the value of the Free Sugar in the basic wine (1,9 g/l towards 2,2 g/l). The very significant increase of the value of this parameter in vermouth type wines has been achieved by adding ingredients specific to the recipes which contain sugar, which is correcting the taste of these drinks. The taste and flavour are also mainly due to Total Acidity, ranging for the beverages prepared from the White Feteasca variety, as seen in figure 3.
White Feteasca, basic wine
7 6 5 4 3 2 1 0 5,33 5,26 5,38 5,18

Total acidity (g/l)

4,75

4,75

4,68

5,1

4,83

Value basic wine

IA 45 (1 )

IA 45 + ing (1 3)

IB 60 (2)

IB 60 + ing (1 4)

IIA 45 (3)

IIA 45 + ing (1 5)

IIB 60 (4)

IIB 60 + ing (1 6)

Figure 3. Total Acidity of the basic wine, of the flavoured wines and of vermouth type wines The Total Acidity of the flavoured wines slightly decreased, compared to the value of the basic wine. Decreasing of acidity has been more pronounced in vermouth type wines; they have a more pronounced sweetish taste, less bitter and less sour compared with the taste of the flavoured wines. The Unreducing Extract parameter decreased in all types of beverages with nutraceutic potential, in relation to the value of this parameter in the basic wine. Decreasing of Unreducing Extract has been less pronounced in the case of flavoured wines and more pronounced for vermouth. The amount of Free SO2 was higher in the basic wine, slightly decreasing in flavoured wines and decreasing more in vermouth type wines. The parameter Total SO2 presented significantly lower values both for flavoured wines and for vermouth type wines, compared with the basic wine. 4

CONCLUSIONS 1. Density of flavoured wines was lower, and density of vermouth was higher, compared with the value of this parameter in the basic wine; 2. Total Dry Extract increased very significantly in vermouth, compared with the basic wine; 3. Alcoholic Strength increased slightly in flavoured wines and significantly, about 5%, in vermouth type wines; 4. Free Sugar increased very significantly in vermouth, compared with the basic wine, due to the added sugar in the recipe; 5. Total Acidity has been comparable for the basic wine and the flavoured wines, but decreased by almost 1% in vermouth; 6. Unreducing Extract decreased to 4.6 % in vermouth type wines, compared with the basic wine; 7. Free SO2 and Total SO2 presented diminished values in drinks with nutraceutic potential; decreases are significant, especially in vermouth type wines. In conclusion, flavoured wines and vermouth type wines have qualitative features which are in correlation with the wine of origin. The hidroalcoholic extracts which are added to the basic wine decisively changed certain physical and chemical parameters, giving the nutraceutic potential to the wines. REFERENCES
1. Btiu, I., 1988, Indigenous etheric, technically recovered oils, Doctoral Thesis, Babe Bolyai University, Cluj 2. Culea, R., 2009, Flavouring compounds used for improving the quality of white superior wines, in Ostrov Wine Center, Doctoral Thesis, University of Agricultural Sciences and Veterinary Medicine, Bucharest 3. Nurgel, C., Pickering, G., Inglis, D., 2004, Sensory and chemical characteristics of Canadian ice wines, Journal of the Science of Food and Agriculture, vol.84, Issue 13, 1675-1684 4. Pomohaci, N., Nmoloanu, I., 1992, Report on the results of scientific research in 1992: Research on flora and spontaneous vegetation in order to a better use and Research regarding diversification of raw material for flavoured beverages 5. Susheela Thirumaran, A., Amutha, S., 2002, Utilization of medicinal and of aromatic plants, Symposium 6 (SO6): The future of medical and aromatic plants, Toronto 6. *** Directory of commented Romanian standards / Methods of analysis, 1997, I.R.S. Romanian Institute for Standardization, Bucharest.