Effect of maceration on the making of Feteascăneagră wines

Author: Cezar Bichescu, Gabriela Bahrim, Nicoleta Stănciuc and Gabriela Râpeanu *
Received 18 October 2012, accepted 20 January 2013.
Abstract

The main sensory parameter for the quality of red wines is the colour. Red wine is the result of red grape must fermentation and the parallel extraction of various polyphenolic compounds from the grape berry skin. The aim of this work was to evaluate the influence of maceration conditions on the chromatic, chemical and sensorial characteristics of the Feteascăneagrăwine. The maximum of polyphenolic and anthocyanins content was achieved when the maceration was done by using rotative tanks (Variant V2). In terms of anthocyanin composition the nine anthocyanins were identified. The malvidin (Mv-3-gl) represented the major participant to the colour composition. Wines made by maceration-fermentation in rotating tanks (Variant V2) and grape cryomaceration before fermentation (Variant V4) showed the highest values of glycerol content (8.8 to 9.0 g/l). From sensorial point of view the wine produced by variant V2 presented superior characteristics compared to variants V1, V3 and V4. The chromatic, chemical and sensorial characteristics of the Feteascăneagrăwines are significantly influenced by the method of grape maceration. The concentrations of Mv-3-gl, Mv-3-gl-ac and Mv-3-gl-pcum represented more than 50% of total anthocyanins in all variants of maceration. The wine obtained by variant V2 was more appreciated from chemical and sensorial point of view.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 273-277. Publisher: WFL.


Article Purchasing
 
Impact Factor


If you like to purchase this specific document  such as article, review or this journal issue, contact us.

Specify the title of the article or review, issue, number, volume and date of the publication.

Software and compilation, Science & Technology,  all rights reserved.

Your use of this website details or service is governed by terms of use.

Authors are invited to check from time to time news or information, read more>>>


Note to Users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.