Evolution of polyphenols during the maceration of the red grapes

Authors:
Liliana Drăghici, Gabriela Râpeanu

Volume 17, Issue 2;
Pages: 169-172;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
Abstract:
The Cabernet Sauvignon grapes from Dealu Mare vineyard may accumulate great quantities of phenols compounds, which assure wines with high chromatic indices and a harmonious chemical composition. In this study the influence of several parameters on maceration fermentation was monitored. It was observed that the addition of SO2, enzymatic preparation Vinozym®Vintage FCE and also the maceration equipment have a high influence on the final phenolic composition and on the chromatic characteristics of wines.
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