The effect of carbon based materials treatments on Cabernet Sauvignon wine composition

Abstract

The aim of this paper is to investigate new possibilities of using carbon based materials in winemaking technology. In this study, Cabernet Sauvignon wine was treated with following materials: graphene (G), graphene oxide (GO) and carbon nanotubes (CNTs). The total polyphenols content expressed as mg of gallic acid showed that carbon based materials reduced the amount of phenols in wine from 5623,60 mg/L to 5053,89 mg/L. Major colour and hue differences for Cabernet Sauvignon wines are found in the samples treated with graphene and carbon nanotubes. HPLC determination of organic acid content revealed that carbon based materials treatments contributed at decreasing the amount of malic acid in wine.