PHENOLIC, ANTHOCYANIN COMPOSITION AND COLOR MEASUREMENT AT RED WINES FROM DEALU BUJORULUI VINEYARD

Bora Florin Dumitru, Bunea Claudiu Ioan, Călugăr Anamaria, Donici Alina

Abstract


Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the sensorial properties of red wines, especially their chromatic characteristics, bitterness and astringency. The phenolic compounds, together with the aroma precursors are the main factors that affect wine quality. In this sense, the aim of our work were to (i) establishment the ecoclimatic conditions from Dealu Bujorului vineyard 2018 year of culture, and (ii) determination of phenolic maturity of the Cabernet Sauvignon, Feteasca neagra, Babeasca neagra, Merlot and Burgund varieties. In case of phenolic content, anthocyanin, hue and color intensity differed among vintages, no clear trend was evident. The lack of clear relationship between vintages is most likely the product of the complex nature of phenol composition and how it is affected by varying climatic conditions between seasons, as well as variation amongst the wines in terms of degree of aging

Keywords


authenticity, grapevine, wine analysis



DOI: http://dx.doi.org/10.15835/agrisp.v109i1-2.13256



Copyright (c) 2019 Bora Florin Dumitru, Bunea Claudiu Ioan, Călugăr Anamaria, Donici Alina

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