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Title: INFLUENCE OF FRUIT LOAD ON THE QUALITY OF RED WINES
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INFLUENCE OF FRUIT LOAD ON THE QUALITY OF RED WINES
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1314-2704
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English
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18
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6.2
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Two technological factors were taken into study: loadings: 20, 28 and 36 eyes/vine, with the attribution of a cutting load of 8-10 eyes per vine and two eyes taps and the maceration-fermentation duration of the wine from marc, respectively 8 and 16 days. Feteasca neagra and Cabernet Sauvignon varieties, part of the basic assortment for the production of quality red wines, typicaly for Dealu Mare vineyard, were used. The polyphenol accumulation rate over the maceration-fermentation time registered values between 58 mg/l/day (at 36 eyes/vine) and 104 mg/l/day (at 20 eyes/vine) at Cabernet Sauvignon and 74 mg/l/day (at 36 eyes/vine) and 191 mg/l/day (at 20 eyes/vine) at Feteasca neagra. Among the phenolic compounds mainly found in Feteasca neagra and Cabernet Sauvignon were: (+) - catechin and (-) - epicatechin from the group of flavonoids and gallic acid from the class of phenolic acids. With regard to the gallic acid content, there were large variations between 12.97 mg/l (8 days) at 20.57 mg/l (16 days) at the 20 eyes/ vine at Feteasca neagra. The Cabernet Sauvignon wine has a significantly lower content of gallic acid of 4.23 mg/l at 8 days and 4.65 mg/l at 16 days for the 20 eyes/vine. Cabernet Sauvignon variety highlited by a better extraction of the phenolic compounds, due to the longer contact time with the skin and the seeds of the grapes.
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conference
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18th International Multidisciplinary Scientific GeoConference SGEM 2018
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18th International Multidisciplinary Scientific GeoConference SGEM 2018, 02-08 July, 2018
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Proceedings Paper
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STEF92 Technology
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International Multidisciplinary Scientific GeoConference-SGEM
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Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
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253-260
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02-08 July, 2018
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website
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cdrom
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1881
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maceration-fermentation duration; phenolic compounds; gallic acid content
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