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

Carpathian Journal of Food Science and Technology 2011, 3(1), 57-62
value of acidity, the wine is contaminated,
not good for consumers and the taste is
acidulated.
Regarding the quantity of total SO 2
(Figure 7) things change. Penicillium
chrysogenum and Phanerochaete
chrysosporium lowered the amount of total
SO 2 , while Penicillium expansum raises the
values.
The amount of ash for healthy wine
should be framed in concentration range 1.3
to 4 g/l. According to the Figure 8 the
quantity of ash for all types of wines is
maximum 4 g/L. So the wines were not
damaged.
4. Conclusions
Based on above experiments, we can
conclude that not every type of fungus can
damaged and contaminate the wine. In the
same time, even if the three fungi had
changes some values of the wine
composition, especially the taste, acidity and
total sulf dioxide, this doesn’t mean that the
wine is fully damaged, but the consumers
are not allowed to drink it because it may
cause health problems
5. References
1. Macici, M., (2008). World’s Wines,
Vremea Publishing, Bucuresti.
2. URL: http://www.disznoko.hu/
3. URL: http://www.mycobank.org/
4. Cotea, D.V., Pomohaci, N.,
Gheorghita, M., (1982). Oenology.
Didactic and Pedagogic Publishing,
Bucuresti.
5. Cotea, D.V., (1985). Oenology
Treaty, Vol. I, Ceres Publishing,
Bucuresti.
6. Cotea, D.V., (2010). Wine making
process, Tipo Moldova Publishing,
Iasi.
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