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- Title
THE EFFECT OF THE LOAD OF FRUITS AT BLACK GRAPES AND THE TIME OF MACERATION-FERMENTATION ON PHENOLIC COMPOUNDS FROM THE WINES.
- Authors
Elena, Postolache; Aurel, Ciubucă; Dumitru, Bora Florin; Iulian, Donici; Alina, Donici
- Abstract
In the technology of obtaining the red wines, maceration-fermentation is done in order to extract colored phenolic compounds. During maceration, the coloring substances from the skin, the grains, diffuse in the gravy, the amount of anthocyanins extracted being dependent on the technology used. This process is based on the extraction of the colorants from the grapes, as a result of the accumulation of ethyl alcohol and the acidity that stabilizes the phenolic compounds. Phenolic compounds influence the organoleptic qualities of wines, making it worthwhile the astringency, the flavor, the hardness, the color, and so on. The color compounds expressed by total anthocyanins and highlighted by color intensity have the maximum at variants with 28 - 20 eye / hatch with the period of 8 days for maceration - fermentation versus 16 days of maceration - fermentation, which implies an optimal extraction period of 8 days.
- Subjects
RED wines; PHYSIOLOGICAL effects of phenols; TASTE testing of food; COLOR of wine; FERMENTATION; ANTHOCYANINS
- Publication
Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2018, Vol 23, p198
- ISSN
1453-1275
- Publication type
Article