Published in Scientific Papers. Series B, Horticulture, Volume LXI
Written by George Adrian COJOCARU, Arina Oana ANTOCE
Phenolic composition and colour of red wines produced from Cabernet Sauvignon grape variety were determined by means of specific spectrophotometric measurements in order to establish the influence of the maceration technique on the final wine quality. The results showed that the type of fermentor used during maceration-fermentation in red winemaking influence significantly the levels of anthocyanins, copigmentation colourless anthocyanins, polymeric pigments, flavones or total phenols. The age of vines had also specific influences which are thoroughly discussed in the paper. The highest values regarding total pigments (coloured, copigmented and colourless) were observed in wines from 3 years old vines, but they are less representative from the technological viewpoint. However, an increase in total phenols and total coloured pigments was observed when the 4 years old vines are compared with 5 years old vines. The type of fermentor used for the maceration-fermentation process is the most important for the total coloured pigments and total phenols extraction, these parameters ensuring structure and stable colour for wines. The highest levels of total coloured pigments were found in wines produced with horizontal fermentors with inner agitator, while the lowest values were obtained by using roto-fermentors, showing that the first are more suitable for producing well-coloured young wines. The results regarding colour intensity and hue revealed an increased colour intensity and lower hue when horizontal fermentors with inner agitator are used and lower colour intensity and higher hue when roto-fermentors are used. Although a higher hue values obtained when roto-fermentors are used means a higher oxidation, these fermentors also lead to a higher tannin extraction, being recommended when the resulted wines are intended for ageing.
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