Published in Scientific Papers. Series B, Horticulture, Vol. LXVII, Issue 2
Written by Sorin MACOVICIUC, Bogdan-Ionel CIOROIU, Marius NICULAUA, Constatin-Bogdan NECHITA, Valeriu V. COTEA
Anthocyanins are considered important compounds in wine production. Their role is important in wine color in case of red and rose wines. Anthocyanins are involved all stages of wine production from grapes, fermentation, treatment and aging. Wine evolution produce modification of pH media, color or other physico-chemical parameters. Principal characteristics as aromas are determined by several reactions as acido-basic and redox which are related to modifications of wine composition. An UFLC method was involved in evaluation of several compounds as Cyanidol-3-glucoside (Cy3gl), delphidin (Dp), peonidin 3-glucoside (Po3gl), malvidin 3-glucoside (Mv3gl), petunidin (Pt) and malvidin (Mv) which were separated and analyzed in case of several wine samples from Cabernet Sauvignon and Cabernet Sauvignon rose. Comparative profiles showed significant differences in levels of these compounds in case of the wines treated with sulphur dioxide and without sulphur dioxide. Conclusion is that use of natural compounds as Pichia kluyveri yeasts not only prevented oxidation with implications in anthocyanins variation but showed potency against bacterial contamination.
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