See discussions, st ats, and author pr ofiles f or this public ation at : https:www .researchgate.ne tpublic ation271375348 [607114]

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Variation of Physical-Chemical Parameters in Red Wines obtained from
Romanian Grape Varieties.
Article · May 2009
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755 VARIATION OF PHYSICAL- CHEMICAL PARAMETERS
IN RED WINES OBTAINED FROM ROMANIAN
GRAPE VARIETIES

VARIAȚIA UNOR PARAMETRI FIZICO -CHIMICI LA
VINURI ROȘII OBȚINUTE DIN SOIURI ROMÂNEȘTI

BUBURUZANU C., ZAMFIR C.I. ,
CHIRIȚĂ Otilia , GEORGESCU O.
Universit y of A gricultural Sciences and V eterinary Medicine Ias i, Romania

Abstract. This present study aims at determining of physical -chemical
parameters that can be used in differentiating the wines obtained from local
grape sorts Băbească neagră, Fetească neagră and Codană , the latter being
obtained from the sexual hybridization of the former two. The studied wines can
be differentiated according to: absorption spectrums, computerized color
simulation, color differences calculation and of the percentage area of the main anthocyans.
Key words: physical -chemical parameters, local grape sorts, absorption
spectrums, color, anthocyans

Rezumat. În studiul de față s -a urmărit determinarea unor parametri
fizico -chimici ce pot fi folosiți la diferențierea vinurilor obținute d in soiurile
autohtone Băbească neagră, Fetească neagră și Codană, ultimul obținut prin
hibridarea sexuată a primelor două. Vinurile studiate se pot diferenția prin:
spectrele de absorbție, simularea computerizată a culorii, calcularea
diferențelor de culoare și a ariei procentuale a principalilor antociani.
Cuvinte cheie: parametri fizico -chimici, soiuri autohtone, spectre de
absorbtie, culoare, antociani
INTRODUCTION
This study presents the main characteristics of wines obtained from local
grape varieties, Băbească neagră and Fetească neagră, as well as Codană, grape
sort obtained by hybridizing of Băbească neagră × Fetească neagră [5], harvested
from Iași and Odobești vineyards, with different annual average temperatures
(9,3, and 9,7 °C).
MATERIAL AND METH OD
The grapes were harvested in 2008 and processed through classic wine-
making technology [3]. The wines were analyzed after their malolactic fermentation
and bottling, according to OIV regulations and specialized l iterature.
The alcoholic concentration, r eductive sugars, volumic mass, relative density,
total and volatile acidity, pH, conductivity, free and total SO 2 non-reductive extract,
total dry extract, as well as anthocyans content [4] and chromatic parameters were
registered.
The chromatic parameters (L, a, b, C, H° ), color intensity (I) and hue (N) were
determined according to CIE Lab 76 method. Using DIGITAL COLOUR ATLAS 3

756 software the computerized color simulation was effectuated for underlining the color
differences and for sensorial classification of the wine. Based on chromatic
characteristics L, a, b, C and Hș , color differences were calculated using ΔE 1976 and
ΔE 2000, for better observing if the wines obtained from the same or different grape varieties but using the same technology, can be differentiated according to these
chromatic parameters.
RESULTS AND DISCUSSIONS
From the data in table 1 /figure 1 and figure 2 and the wines’ sensorial
characteristics, the analyzed wines can be classified as follows [2]: DOC -CMD
(Fn-Iași, Bn -Iași, Codană -Odobești ), DOC -CT ( Fn-Odobești, Bn- Odobești ), IG
(Codană -Iași).

Table 1
Main composition characteristics of analyzed wines
Grape variety Fn
Iași Fn
Odob Bn
Iași Bn
Odob . Codană
Iași Codană
Odob .
Alcoholic concentration
(%vol.) 11,07 13,73 11,42 14,23 9,66 11,92
Relative density at
20°C 0,9949 0,9930 0,9930 0,9921 0,994 0 0,9942
Total acidity
(g/L C 4H6O6) 7,66 7,66 7,92 7,58 6,18 6,88
Volatile density
(g/L C 2H4O2) 0,14 0,24 0,17 0,31 0,24 0,24
Free SO 2 (mg/L) 11,95 8,81 10,07 15,73 7,55 23,91
Total SO 2 (mg/L) 57,25 38,69 35,23 71,72 27,05 121,8
Reductive sugars (g/L) 3,15 2,92 1,97 2,73 1,45 2,62
Total dry extract (g/L) 25,00 27,90 22,99 27,10 18,30 25,50
Non-reductive
extract(g/L) 21,85 24,98 21,02 24,37 16,85 22,88
pH 3,45 3,57 3,37 3,43 3,51 3,40
χ (mS) 2,37 2,75 2,10 2,27 2,18 2,49

Fig. 1. Alcoholic concentration (% vol. alc.)

757

Fig. 2. Non-reductive extract (g/L)

By comparing the wines obtained from the same varieties, but harvested
from different vineyards, one can say that: in the cas e of the wines obtained from
Fetească neagră grape variety, the highest absorbance value is in the case of Fn-
Iași, followed by Fn- Odobești; in the case of Băbească neagră the results are
reversed; the highest value for the obtained wines from Codană grape variety is
also in the case of Odobești vineyard (Tab. 2). The main fact is that the order
given by the digital color’s analysis for the analyzed wines is similar to the one
given by the absorbance curves of the studied wines.

Table 2
Chromatic parameters’ values of analyzed wine samples
Grape variety Fn
Iași Fn
Odob . Bn
Iași Bn
Odob . Codană
Odob . Codană
Iași
Computerized
simulation of
wine’s color
Clarity, L 25,51 45,10 51,63 51,54 59,31 70,08
Chromaticity
(-a ÷ +a) 57,60 62,39 62,32 60,45 54,20 38,78
Chromaticity
(-b ÷ +b) 39,16 25,29 11,98 15,76 11,32 8,69
Saturation C 69,65 67,32 63,46 62,34 55,37 39,74
Tonality H ș 34,21 22,07 10,88 17,87 11,80 12,64
Intensity
(A420+A520+A620) 7,63 3,27 2,45 2,55 1,22 1,18
Hue
(A420/A520) 0,46 0,57 0,58 0,57 0,67 0,96

The color intensity has decreasing values, directly proportionate with the
simulated colors for the studied wines and the hue has increasing values, inversely
proportional to simulated colors.

758 When the color differences are calculated b y using the ΔE 1976 formula
(Tab. 3), the less rigorous one, and also the ΔE 2000 formula (Tab. 4), the most
rigorous one, major differences can be observed regarding the variety and
vineyard; one can also conclude that all wines can be sensorial different iated.

Table 3
Color difference analysis using ΔE 1976
Grape variety Fn
Iași Fn
Odobești Bn
Odobești Bn
Iași Codană
Odobești Codană
Iași
Fn-Iași 0,00 24,47 35,12 37,99 43,92 57,18
Fn-Odobești 24,47 0,00 11,67 14,83 21,54 38,17
Bn-Odobești 35,12 11,67 0,00 4,22 10,91 29,39
Bn-Iași 37,99 14,83 4,22 0,00 11,19 30,09
Codană -Odobești 43,92 21,54 10,91 11,19 0,00 19,00
Codană -Iași 57,18 38,17 29,39 30,09 19,00 0,00

Table 4
Color difference analysis using ΔE 2000
Grape variety Fn
Iași Fn
Odob . Bn
Odob . Bn
Iași Codană
Odob . Codană
Iași
Fn-Iași 0,00 17,98 25,49 26,60 33,64 46,18
Fn-Odobești 17,98 0,00 7,80 9,14 15,43 24,60
Bn-Odobești 25,49 7,80 0,00 2,04 7,70 17,56
Bn-Iași 26,60 9,14 2,04 0,00 7,56 17,58
Codană -Odobești 33,64 15,43 7,70 7,56 0,00 10,21
Codană -Iași 46,18 24,60 17,56 17,58 10,21 0,00

Also, by analyzing the results obtained regarding wine color, it can be
stated that, the anthocyans percentage from total phenolic compounds
concentration registers values between 12.84 and 15.22% (tab. 5) . Vineyard and
phenolic maturity influences can be observed [6], the registered values being
2576.07 mg/L and 2203.01 mg/L for Fetească neagră and 1424.56 mg/L and
1798.21 mg/L for Codană.
Table 5
Total phenolic compounds content and the indexes specific t o obtained wines
Grape variety Digital wine
color
simulation Phenolic
compounds
(mg/L) D280 IFc % anthocyans
of total
phenolic
compounds
Fn-Iași 2576,07 31,25 19,46 15,22
Fn-Odobești 2203,73 29,10 16,65 13,23
Bn-Odobești 2033,01 25,72 15,36 13,08
Bn-Iași 2025,15 15,40 15,30 13,07
Codană-Odob ești 1798,21 17,78 13,58 12,84
Codană-Iași 1424,56 11,92 10,76 13,66

759 Analyzing the total anthocyans’ content of the wines, we can underline the
fact that it presents values close to Băbească neagră and very different from
Fetească neagră and Codană ( 392.09 mg/L compared to 194.62 mg/L) (tab. 6).

Table 6
Anthocyans’ content and absorbance values at 520nm
Grape sort Digital wine
color simulation Anthocyans
(mg/L) A 520
Control sample A 520
Sample
Fn-Iași 392,09 0,1664 1,1853
Fn-Odobești 291,48 0,2103 0,9687
Bn-Odobești 265,90 0,1415 0,8337
Bn-Iași 264,79 0,0883 0,7776
Codană-Odob ești 230,86 0,1415 0,7429
Codană-Iași 194,62 0,0580 0,5656

The established order for the anthocyans content of the stud ied wines is the
same with the established hierarchy based on the total phenolic compounds
concentrations, the absorption spectrums and with the digital wine color
simulation.

Table 7
Area percentage values of the main nine anthocyans
(% anthocyans ± st andard deviation)
Grape v ariety Fn
Iași Fn
Odob . Bn
Iași Bn
Odob . Codană
Iași Codană
Odob .
Del-3-gl (%) 5,87
±0,19 3,28
±0,15 2,13
±0,03 1,30
±0,02 1,55
±0,01 0,60
±0,01
Cya-3-gl (%) 0,35
±0,01 0,19
±0,01 0,00
±0,00 0,00
±0,00 0,11
±0,01 0,00
±0,00
Pt-3-gl (%) 11,96
±1,23 7,93
±1,04 4,74
±1,12 4,76
±0,87 3,77
±0,89 2,31
±0,34
Po-3-gl (%) 1,51
±0,45 4,08
±0,08 0,65
±0,05 0,71
±0,07 2,31
±0,12 2,05
±0,09
Mv-3-gl (%) 63,80
±9,60 70,86
±12,13 67,48
±7,56 84,69
±8,73 61,12
±3,44 77,20
±6,89
Po-3-gl-acet (%) 2,14
±0,02 0,42
±0,02 0,25
±0,01 0,31
±0,00 1,08
±0,01 0,87
±0,00
Mv-3-gl-acet (%) 2,99
±0,12 3,33
±0,17 8,54
±0,23 7,98
±0,12 13,17
±0,1 9,70
±0,12
Po-3-gl-cum (%) 1,23
±0,21 1,89
±0,12 0,81
±0,04 0,00
±0,00 2,17
±0,02 1,01
±0,01
Mv-3-gl-cum (%) 10,16
±2,01 8,02
±1,08 15,40
±1,23 0,24
±0,00 14,72
±2,14 6,25
±0,45
Σgl/(Σacet+Σcum) 5,05
±0,00 6,32
±0,03 3,00
±0,04 10,71
±0,04 2,21
±0,01 4,61
±0,02
Σacet/Σcum 0,45
±0,00 0,38
±0,01 0,54
±0,02 33,91
±0,02 0,84
±0,01 1,46
±0,01

760 As it can be seen in tabl e 7, the values of area percentage, obtained by
means of HPLC, for each main anthocyan, can differentiate the studied wines.
CONCLUSIONS
1. The studied wines can be differenced according to: absorption
spectrums, computerized color simulation, color differ ences calculation,
percentual area of the main anthocyans.
2. The anthocyans content shows an influence of the vineyard and also
of the maturity degree at harvest.
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