Innovative materials in winemaking
2015
Luchian Camelia Elena | Colibaba Cintia | Niculaua Marius | Codreanu Maria | Cotea and Valeriu V.
Wineries have been trying to reduce metallic content of wines by adding various substances. The most used treatment with potassium ferrocyanide causes the elimination of the majority of iron content, together with a significant reduction in the content of other metals. Potassium ferrocyanide also leads to the formation of undesirable hazes. White wines composition and organoleptic properties are influenced by many and diverse factors corresponding to the specific production area, such as grape variety, soil and climate, culture, yeast, winemaking practices and storage. The aim of this research was to investigate variations in metals and volatiles content of Feteasca regală wine samples treated with SBA-15, AlMCM-41, KIT-6 and Clinoptilolite materials with GS-MS and MP-AES.
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