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

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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). 57
Carpathian Journal of Food Science and Technology 2011, 3(1), 57-62 Conidia form Mycelia Chain of conidia Figure 1. Penicillium chrysogenum microscope pictures Conidia form Figure 2. Penicillium expansum microscope pictures Conidiophore Mycelia Hyphal chains Figure 3. Phanerochaete chrysosporium microscope pictures 58
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Vol 3 (1) 2011 - UBM :: Departamentul de Chimie-Biologie

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