Vol 3 (1) 2011 - UBM :: Departamentul de Chimie-Biologie

Y. Vagelas , M. Zold, L. Giurgiulescu, Study on Tokaj Wine contamination with different type of moulds
STUDY ON TOKAJ WINE CONTAMINATION WITH
DIFFERENT TYPE OF MOULDS
Vagelas Yannis 1* , Maria Zold 2 , Liviu Giurgiulescu 2
1
Technological Institute of Larissa, TEI, Departament of Crop Protection and Plant
Pathology, Larissa, Greece, *vagelas@teilar.gr
2 North University of Baia Mare, Science Faculty, Chemistry-Biology Departament,
Victoriei Street, No. 76, Baia Mare, Romania
ABSTRACT
Wine is and it will be one of the most consumed alcoholic drinks, both for its unique taste and its health
benefits. Throughout time scientist had tried to stop as much as possible wine contamination, especially
microorganism from the corks. Moulds are those that develop into the greatest extend and may be dangerous to
humans, causing allergic reactions or respiratory problems.This paper shows the effect that different types of mold
have on the Tokaj white wines, in terms of composition characteristics.
Keywords: fungi, wine, contamination, Penicillium expansum, microscope picture, magnetic stirrer.
1. Introduction
Even nowadays technology is advancing
at lightning speed, microorganism wine
contamination is not excluded. One of the
actual problems that wine industry faces is
wine contamination with microorganism
from the corks. The purpose of this paper is
to follow the Tokaj white wine
contamination with three different types of
fungi. The types of wine are: Dry Furmint,
Aszú 4 putony, Sweet Szamorodni [1, 2].
Fungi were isolated from samples
obtained from contaminated cork
(corkwood) stoppers. Three types of isolated
fungi were used: Penicillium chrysogenum,
Penicillium expansum, Phanerochaete
chrysosporium (Figures 1, 2, 3) [3].
The identification of the above fungi
were made on the basis of their macroscopic
(cultural and morphological characters on
agar medium) and microscopic structures:
the formed of individual conidia the chains
of conidia, the structure and types of
conidiophores.
2. Materials and methods
2.1 Materials
Three types of wine was used for
experiment development: (i) Dry Furmint;
(ii) Sweet Szamorodni and (iii) Aszu 4
putony.
2.2 Methods
Each type of wine was divided in four
Erlenmayes glasses, obraining twelve
samples. Three samples were preserved
intact and the remaining samples were
inoculated with the three types of mold.
Then the glasses were agitated for three
weeks on the magnetic stirrer (Figures 4, 5).
The goal was to obtain from each type of
wine a healthy sample, the second with
Penicillium chrysogenum, the third with
Penicillium expansium and the fourth with
Phanerochaete chrysosporium.
Microorganisms were isolated from
damaged cork samples, plated fragments
into PDA plates (potatoes dextrose agar).
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