Journal of Food, Agriculture and Environment

Vol 11, Issue 1,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of maceration on the making of Fetească neagră wines


Cezar Bichescu, Gabriela Bahrim, Nicoleta Stănciuc, Gabriela Râpeanu *

Recieved Date: 2012-10-18, Accepted Date: 2013-01-20


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 Fetească neagră wine. 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 Fetească neagră wines 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. 


Red wine, polyphenols, anthocyanins, Fetească neagră wines

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Food and Health
Pages: 273-277

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