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.

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.

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