Studies regarding the impact of aging time on color of red wine merlot obtained in recas vineyard

Lucian A.Roman, Mariana Atena Poiana, Diana Veronica Dogaru, T.I. Trasca

Volume 19, Issue 3;
Pages: 374-377;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The goal of this study was to investigate the chromatic properties of red wines processed in famous Romanian vineyards. Were analyzed bottled red wines, from 2011 harvesting year in the Recas vineyard. From Recas were analyzed Merlot red wines. The establishment of chromatic and antioxidant characteristics is extremely important because these properties have a decisive role in red wines quality inoculation. These wines were aged in glass bottles for 0, 3, 6 and 12 months. For both young (analised immediatly after bottled) and aged wines in different stages of aging, was monitorised the evolution of chromatic characteristics in terms of chromatic parameters determined through Glories method, content of monomeric anthocyanins determined through differential pH, structure of wine color through fractions of monomeric, polymeric pigments and co-pigments which participate in total color of wines, chemical age of wines and the ionization degree of anthocyanins. Ageing process leads to a chromatic structure modification and so the percent of yellow and blue pigments increases and that of red pigments decreases at the total color of wines.
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