Abstract
The variation of the content of 12 phenolic compounds from 5 months aged Cabernet Sauvignon and Merlot wine samples treated
with siliceous and aluminosiliceous porous materials was analysed through a HPLC method. The standard physical-chemical
analyses (alcoholic concentration, total acidity, volatile acidity, relative density, reductive sugars, total dry extract, non-reductive
extract, free SO2, total SO2, pH) were registered. The used nanomaterials: SBA-15, Al-MCM-41, KIT-6 were synthetized in the
laboratory and were structurally characterized through the BET and SEM methods. The obtained results are in accordance to
literature findings. The experimental results are proof that the maturation of wine, specifically Cabernet Sauvignon and Merlot, in
the presence of porous materials modifies the physical-chemical composition as well as the phenolic content of wines.