Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Luminiţa Valerica VIŞAN, Ricuţa Vasilica DOBRINOIU, Silvana DANAILA-GUIDEA, Diana GROPOSILA-CONSTANTINESCU
The chromatic profile of red wines is formed by the participation of various phenolic compounds: anthocyanin, tannins, flavones and phenolic acids; anthocyanin are polyphenolic substances with the most important role in the color of young wines. The evolution of red wine leads to changes of structures and chromatic properties of wine due to polymerization reactions, condensation and oxidation. Also the red wine color is influenced by region of origin, the wine grape variety and vintage year. There were studied chromatic characteristics of Romanianred wines as Pinot noir and Feteasca Neagră from two vineyards with different ecopedoclimatic conditions , Sâmbureşti and Ceptura (in southern Romania), the 2011 year harvest. The polyphenolic composition of wines was assessedby the content in total polyphenols, tannins and anthocyanin. A wine tannin structure was analysed by their concentration in condensed tannins (HCL index), astringent tannins (gelatine index) and tannin-polysaccharide complex (ethanol index). Analyses have been carried out in the wine by UV-VIS spectrometry techniques. Total content of polyphenols have been determined by the DO280 index. Tannins have been determined by the Ribereau-Gayon method, tannin structure after Glories method; anthocyanins were determined by the discoloration technique with SO2. The study on color of red wines analysed during their evolution referred to the study of chromatic parameters, the content of anthocyanin monomers and polymers (Glories method).
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