The main objective of the project: developing an advanced methodology for blending wines, in order to obtain large lots with constant quality and typical traits. Making large homogeneous lots of wine with constant organoleptic and physicochemical properties will increase competitiveness and credibility of Romanian producers.
|The main objective of the project: developing an advanced methodology for blending wines, in order to obtain large lots with constant quality and typical traits. Making large homogeneous lots of wine with constant organoleptic and physicochemical properties will increase competitiveness and credibility of Romanian producers.
The objective of ICIA: to assess analytical recipes for wine blending, which was performed by interpretation and comparison of mathematical and statistical results obtained from gas chromatographic analysis of wine samples (control and blends), collected from ICDVV Valea Calugareasca and SCDVV Bujoru. Gas chromatographic technique (GC), a strong analytical method used for separation and quantitative determination of a wide variety of compounds in complex matrices, coupled with flame ionization detector (FID) was used for determination of volatile compounds, flavor characteristics of wines. GC-FID method was preferred for qualitative characterization and quantification of aroma compounds in wine samples, because of its advantages: considerable sensitivity and resolution, ease of operation, integration and calibration. Also, liquid-liquid extraction method and GC-FID technique are capable to determine volatile compounds in a wide range of concentrations and to generate a “fingerprint” that provides more information.
|The research of the entire project aims to develop a methodology for advanced blending wines, in order to obtain large lots with constant quality and tipicity. The main goal is to increase the competitiveness of Romanian wines in the domestic and foreign market and achieving an integrated system that will produce wines with unique and distinct character. Blended wines partners, will be analyzed in terms of physico-chemical and organoleptic as in detail. It will be accomplished an algorithm to determine and optimize the blending recipes that will process the data from initial analysis in order to obtain a product closer to the standard features. Via computer, using also special equipment designed and made during the project, the dosage is performed based on the obtained recipe. Wines are evaluated by a panel of certified tasters, which will indicate any corrections. The expert system takes corrective indications and adjusts the blending recipe. Parallel tests will determine the minimum required analyses for different varieties and types of wines to reduce operation time and costs for obtaining optimal blending recipe.
Finally, an expert system is obtained, which can accumulate the necessary knowledge for blending wine varieties, specific to each producer.
In ICIA, the research aims to develop high performance techniques for analysis of wine aroma compounds, both in wines and in blended wines. There are investigated white and red wines, collected from ICDVV Valea Calugareasca and SCDVV Bujoru. The investigated techniques are: liquid-liquid extraction coupled with gas chromatography with flame ionization detector (LLE/GC-FID), solid phase microextraction followed by gas chromatography with mass spectrometry (SPME/GC-MS), and solid phase extraction followed by gas chromatography mass spectrometry (SPE/GC-MS). Analytical methods have enabled identification and quantification of minor and major volatile compounds in wine samples, mostly alcohols (3-methyl-2-buthanol, 2-phenyl-ethanol, 1-phenyl ethanol, 1-hexanol, cis-3-hexene-1-ol), ethyl esters of medium chain fatty acids (hexanoic, octanoic, nonanoic, decanoic acids), acetates of higher alcohols (isoamyl acetate, isobuthyl acetate), aldehydes (hexane, benzaldehyde), esters (mono and di ethyl succinate, DL-ethyl-3-hydroxybutyrate, (S )-(-)- etillactate), lactones (γ-octanoic lactone), 2-methoxy pirazine.
High performance gas chromatographic techniques for analysis of wine aroma compounds were carried out at national level for the first time in this project and were performed in ICIA laboratories.