Proceedings Volume 2010 (format .pdf) - SimpBTH

On the other hand, it is equally true that wine is not a completely safe foodfor consumers. Besides the risks of alcohol abuse, arising from excessiveconsumption therefore attributable to the consumer, first, can not be overlooked inthe presence of wine composition of substances that can harm consumers, such asethyl carbamate, Ochratoxin A well as some auxiliary and adjunct aids used for thestabilization and storage of wine, the potassium ferrocyanide, especially sulphurdioxide. The conditions under which these substances come to represent a potentialrisk for mistakes are bound exclusively to major technology in the development,preparation and storage of wine.Although some of these substances are particularly dangerous, especiallyOchratoxin A, which is known to be carcinogenic (Crespy, A., 2005) or ethylcarmamat, animal carcinogen and potential human carcinogen (Béland, A., 2005),they are still a minor risk to consumers because they rarely meet in the wine anddoses, most often insignificant. Therefore, in the general context of concerns aboutfood safety, increasing the wine naturally implies, firstly, the reduction of contenton all those constituents that may pose risks to health and comfort of honestconsumers. One of these substances is sulfur dioxide, widely used in winemaking.MATERIAL AND METHODSThe research behind this work focused on microbiology and biotechnologyopportunities to increase the biological stability of wine, as a prerequisite forreducing the dosage of SO2. Since only microbiological processes that are useful inwinemaking are alcoholic fermentation, in some cases, malolactic fermentation,biological stability is closely related to the control of the two fermentations.Therefore, research has been directed to study the possibilities for inducing andstimulating biotech alcoholic fermentation - all kinds of wine - and malolacticfermentation - red wines - produced in the vineyards of Oltenia. In this sense, thepast five years, we conducted several experiments in red and white wine that Isought to stimulate and control of alcoholic fermentation and malolacticfermentation using modern biotechnological tools in different enologicalconditions. Thus, in experiments we used both musts of good quality wineproduced in favorable years, well-ripened grapes and healthy but also poor qualitymusts obtained in unfavorable years from less ripened grapes affected by mold.For alcoholic fermentation, we organized two experiments on white grapemusts and one red. The first experience, I used a white grape with 245 g / l sugar,from well-ripened and healthy grapes. The experience has included four types offermentation, including two indigenous yeasts and two selected yeast each havingtwo versions: with and without fermentation activator based cell walls. The secondexperience was carried out on a must with 182 g / l sugar from grapes attacked bygray rot and included 5 different faces and a selected fermentation yeastsindigenous variant. The third experience was performed on a wine must made144