Proceedings Volume 2010 (format .pdf) - SimpBTH

RESEARCHES ON THE BIOTECHNOLOGY POSSIBILITIESFOR INCREASING THE NATURAL RANK OF WINEUniversity of Craiova, Faculty of Horticulture, Craiova, A.I. Cuza No. 13, RomaniaCONSTANTIN BADUCAABSTRACTWine is a food for human consumption, in which composition are found many substances withpositive effects on health but is not totally devoid of risks for the consumers. Dose reduction ofantiseptics and antioxidants is a specific requirement of food safety rules for wine. The mainsubstance used for antiseptic and antioxidant protection of the wine is sulfur dioxide. Dose reductionof SO2 in wine is only possible by rigorous control of alcoholic fermentation. The use of selectedyeasts and activators fermentation are the main biotechnological possibilities of obtaining completefermentations and, in this way, valuable wines as part of compositional and sensory andmicrobiologically stable.Key words: biotechnologies, yeasts, alcoholic fermentation, malolactic fermentationINTRODUCTIONWine is the first alcoholic beverage produced and consumed by humans.Over time many testimonies have been reported on the health benefits of moderatewine consumption. Pasteur L. (1876) wrote, the wine is healthy and hygienic ofbeverages "and Renaud S. (1991) made famous expression," French paradox ". Themost important benefit attributed to moderate wine consumption is linked to whichit provides protection against heart disease, the leading cause of mortality indeveloped countries (PL Teissedre, P.L. et all. 1996).For about a decade in the medical literature began to appear studiesshowing a possible association between moderate wine consumption and reducedrisk of various cancers. A study published by Greenwood W. (2001), showspositive effects of wine consumption, combined with a Mediterranean-type dietmay reduce cancer risks, for both men and women. The other authors haveconcluded that moderate wine consumption reduces the risk of cancer, such as theR. Curtis Ellison (1998) and Mollerup S. (2001), which found a lower risk of lungcancer among wine consumers compared with those who consume other alcoholicbeverages, and Bozetti C. (2000) found a reduced risk of esophageal cancer inconsumers of wine in Italy.Wine is a foodstuff that stands out not only by its sensory properties and nutritionalvalue but, by increasing body of useful substances, which gives a hygienic value asfood, like no other alcoholic drink. At the same time, moderate wine consumptionis a component of a rational and balanced lifestyle, a factor that shows the degreeof culture and civilization of a people (Baduca Campeanu, C. 2008).143