Physical and chemical parameters of Sauvignon Blanc dry white wines from different areas in Romania
Keywords:
dry white wine, viscosity, pH, Brix degree, spectrophotometryAbstract
Wine holds an important part in the alimentary sector of the global economy, that can be partly explained by its beneficial effects on human health. Its various chemical compounds, like the polyphenols and the flavonoids, not only contribute to exceptional sensorial properties, but also offer antioxidant, anti-inflammatory and anticarcinogenic protection. Wines’ chemical composition can be described in terms of physicochemical parameters.
The aim of the present study was to evaluate physical and chemical parameters for the Sauvignon Blanc dry white wine originating from vineyards in different regions in Romania (Banat, Transylvania, Muntenia, Moldavia and Dobruja). Our analysis showed significant variations of some physical parameters, such as pH, viscosity, Brix degree and electrical conductivity. Spectrophotometry was used in order to evaluate color intensity and shade at 420 nm, 520 nm and 620 nm, with 420 nm as the predominant wavelength. Our results show significant differences. Samples originating from Banat (Mocrea) and Transsylvania (Jidvei) had a higher viscosity, while the electrical conductivity showed larger values in the Transylvania (Jidvei) and Dobruja (Alira) samples.
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