Influence of new materials on the chemical composition of Muscat Ottonel wines

Abstract

Nanotechnology is a rapidly evolving field of research with many potentially applications, such as advanced chemistry, medicine, energy production, as well as the food and wine making industry. The aim of this paper is to study the influence of mesoporous materials (MCM-41, SBA-15 and KIT-6) on the white wines physical-chemical parameters, turbidity, phenolic content and color. The used experimental wine was Muscat Ottonel from Bucium vineyard, harvested in 2014. Phenolic compounds were characterized by measuring the absorbance at 280 nm and browning index at 420 nm. The color parameters was analyzed spectrophotometrically with CIE Lch space method. The analyses showed that nanomaterials reduce the nephelometric turbidity units (NTU), which are related with protein content. Also, the results indicate that the total polyphenol index (TPI) of treated wine samples decreased