From grape to wine - Muscat Ottonel from Blaj-Târnave vineyard chemical and sensory analysis

  • Veronica Sanda CHEDEA Research Station for Viticulture and Enology Blaj (SCDVV Blaj), Gheorhe Barițiu Street, No 2, Blaj
  • Liliana Lucia TOMOIAGĂ Research Station for Viticulture and Enology Blaj (SCDVV Blaj), Gheorhe Barițiu Street, No 2, Blaj
  • Floricuța RANGA University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Mănăștur St. no 3-5, 400372, Cluj-Napoca, Cluj
  • Maria-Doinița MUNTEAN Research Station for Viticulture and Enology Blaj (SCDVV Blaj), Gheorhe Barițiu Street, No 2, Blaj
  • Alexandra SÎRBU Research Station for Viticulture and Enology Blaj (SCDVV Blaj), Gheorhe Barițiu Street, No 2, Blaj
  • Maria COMȘA Research Station for Viticulture and Enology Blaj (SCDVV Blaj), Gheorhe Barițiu Street, No 2, Blaj
  • Jeanine CRUCERU Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, Victor Babeș, No 8, 400012 Cluj-Napoca
  • Horia-Silviu RĂCOARE Research Station for Viticulture and Enology Blaj (SCDVV Blaj), Gheorhe Barițiu Street, No 2, Blaj, Romania 2 USAMV Cluj-Napoca, Cluj-Napoca
  • Raluca Maria POP Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, Victor Babeș, No 8, 400012 Cluj-Napoca
Keywords: Muscat Ottonel wine, phenolics, general chemical characteristics, sensory properties

Abstract

Following the global trend of selling high-quality wines, those produced in Blaj vineyard must be superior due to a highly competitive market and consumer tastes and demands. Because the quality of wine is given by both sensory and chemical properties this work presents the phenolic fingerprint, the general chemical characteristics, and the sensory properties of the 2021 Blaj Muscat Ottonel wine as well as the phenolic composition of the grapes from which this wine was produced. Grape phenolics were represented by flavanols (73%), flavonols (14%), hydroxybenzoic acids (9.08 %) and hydroxycinnamic acids (4%), while wine phenolics by flavanols (42%), hydroxycinnamic acids (33%) and hydroxybenzoic acids (15%). Catechin and procyanidin dimer B1 were identified both in grapes and in wine. More than half of the grapes’ procyanidin dimer B1 (3.638 mg/g out of 6.379 mg/g) and more than one-tenth of grapes’ catechin (1.570 mg/g out of 9.298 mg/g) were found in wine. As the general and sensory qualities of the Blaj Muscat Ottonel wine were kept within the limits of a Protected Designation of Origin (PDO) demi-sweet wine, the presence of resveratrol glucoside, catechin, and procyanidin in its content supports the idea of classifying this wine as a potential nutraceutical ‘functional wine’.

Author Biographies

Jeanine CRUCERU, Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, Victor Babeș, No 8, 400012 Cluj-Napoca

Department of Pharmacology

Raluca Maria POP, Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, Victor Babeș, No 8, 400012 Cluj-Napoca

Department of Pharmacology

Published
2023-11-19