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25 .   Chemical composition, total phenolic content and colour of red wine obtained from grapes autochthonous to Romania

Authors: Teodora Emilia Coldea, Elena Mudura, Ancuța Mihaela Rotar, Carmen Rodica Pop, Liana Salanta, Ana Cornea

Volume 21, Issue 2;
Pages: 181-185; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Feteasca neagra is one of the oldest Romanian grape variety. Red wine technology is more complex than of the white wine mainly due to the phenolics extraction in maceration and to the malolactic fermentation process. The most important characteristic of Feteasca Neagra red wine is its intense colour. The phenolic compounds extracted in the maceration process, have a decisive influence on the colour and wine stability.

Keywords: Feteasca Neagra, maceration, exogenous enzyme preparations, yeast starter culture

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