# Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking
## 3 Results and Discussion
### Characterization of White Grapes juice and Wine
#### 3.2.4 pH, Brix and Densitometry Measurements of Must and Wine  
Following the OIV classification (enumeration 2.2.3) and based on the estimated values of sugar (g/L) from the studied wine samples we could conclude that both Barzesti and Husi wines were sweet wines (>45 g/L). This aspect could be deduced even from the values obtained for the must (Table 6), so that later it could be confirmed by the data obtained for the wine samples of 1 and 2 years old respectively (Table 7). Thus, the values of the pH for the fresh must indicate that the acidity of the samples was in general agreement with those reported in literature. More, the Brix reading showed a clear differentiation between the two types of must, mainly by 5% in the favor of the Husi sample, giving it an increased content of potential alcohol. This would further influence the properties of the wine. However, these must parameters did not guarantee the final amount of alcohol in the young or old wine. Table 7 show the physico-chemical parameters of studied wine samples. It can be pointed out that the pH value was closed to 3.5, a value that ensured the wine's microbiological stability. Comparing the wines from those two studied areas, it is obviously that after plasma treatment the alcohol content was a bit lower than for the untreated sample. In the case of Barzesti area, the Brix value started from 6 and rose to 7 for untreated wine, while the plasma treated samples were constant at 6. In the case of dissolved sugar a higher content was present after another aging year, but a higher content of alcohol the previously year. The same conclusions could be taken for the Husi wine samples, that the pH values were around 3.5 and that the Brix diminished from 15% as it was in the must, to 10% and down to 6 % for the 1 and 2 year old wine. Even if the estimated dissolved sugar was higher in comparison to Barzesti wine samples, the measured amount of alcohol was lower. Nevertheless, after 2 years, both wines were with high alcohol amounts, around 16 % _v/v_. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**pH**} & **Brix (\%)** & _Dissolved Sugar_ & _Density_ & _Potential Alcohol_ \\  & & **(\%)** & **(g/L)** & **(g/L)** & **(\% v/v)** \\ \hline MB & 3.3 \(\pm\) 0.1 & 10.5 \(\pm\) 0.5 & _109.4_ & _1042_ & _5.55_ \\ PB & 3.3 \(\pm\) 0.1 & 10.5 \(\pm\) 0.5 & _109.4_ & _1042_ & _5.55_ \\ MH & 3.4 \(\pm\) 0.1 & 15.0 \(\pm\) 0.5 & _159.2_ & _1061_ & _8.13_ \\ PH & 3.4 \(\pm\) 0.1 & 15.0 \(\pm\) 0.5 & _159.2_ & _1061_ & _8.13_ \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Physico-chemical parameters of fresh must, control and plasma treated (MB-PB, MH-PH). Measured pH, Brix, as well as the estimated (_italic_) dissolved sugar and density by using VinoCalc [90], and potential alcohol by using Equation (1) (mean \(\pm\) standard deviation). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**pH**} & **Brix (\%)** & _Dissolved Sugar_ & _Density_ & **Alcohol** \\  & & **(\%)** & **(g/L)** & **(g/L)** & **(\% v/v)** \\ \hline
1y MB & 3.5 \(\pm\) 0.1 & 6.0 \(\pm\) 0.5 & _61.4_ & _1023_ & 16.5 \(\pm\) 1 \\
1y PB & 3.5 \(\pm\) 0.1 & 6.0 \(\pm\) 0.5 & _61.4_ & _1023_ & 15.0 \(\pm\) 1 \\
2y MB & 3.6 \(\pm\) 0.1 & 7.0 \(\pm\) 0.5 & _71.9_ & _1027_ & 17.0 \(\pm\) 1 \\
2y PB & 3.6 \(\pm\) 0.1 & 6.0 \(\pm\) 0.5 & _61.4_ & _1023_ & 16.0 \(\pm\) 1 \\
1y MH & 3.5 \(\pm\) 0.1 & 10.0 \(\pm\) 0.5 & _104.5_ & _1040_ & 13.0 \(\pm\) 1 \\
1y PH & 3.5 \(\pm\) 0.1 & 10.0 \(\pm\) 0.5 & _104.5_ & _1040_ & 11.0 \(\pm\) 1 \\
2y MH & 3.4 \(\pm\) 0.1 & 6.5 \(\pm\) 0.5 & _66.6_ & _1025_ & 16.0 \(\pm\) 1 \\
2y PH & 3.4 \(\pm\) 0.1 & 6.0 \(\pm\) 0.5 & _61.4_ & _1023_ & 15.5 \(\pm\) 1 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Physico-chemical parameters of 1 and 2-year-old wine, control and plasma treated (MB-PB, MH-PH) samples.