Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 24 ISSUE 2
Written by Arina Oana ANTOCE, George Adrian COJOCARU

In white wine production, for some grape varieties, it is beneficial to technologically reduce the concentration of the polyphenols to make the final wine less bitter and astringent. Normally, the removal of excessive polyphenols is addressed by fining the wine with polyvinylpolypyrrolidone (PVPP), a synthetic polymer, or animal proteins, which bind the tannins. However, the nowadays trend is to replace the products of animal or synthetic origin with vegetal or inorganic ones. In this paper innovative technologies based on treatments with pea protein, alone and in combinations with other vegetal or inorganic products, were tested. Also, as another innovation, the treatments were performed directly on the must, to remove some of the polyphenols before they can be oxidized. Six variants of Tamâioasa romaneasca, treated with pea proteins and combinations of agents, were compared with a non-treated variant and with the classical treatment with PVPP. The resulting wines were evaluated by professional tasters based on a complex sensory evaluation sheet and sensory profiles were determined for all variants. Multivariate statistics analysis was also applied to determine the most promising alternative treatments acceptable for the wine consumers.

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