EFFECT OF VINE PRUNING LEVEL AND MACERATION PERIOD ON THE QUALITY OF RED WINES (VITIS VINIFERA L. cv. CABERNET SAUVIGNON)

Maria Iliescu, Anca Babeș, Anamaria Călugăr, Elena Andreea Pop, Victoria Artem, Aurora Ranca

Abstract


Wine quality is influenced by the agronomic practices and winemaking techniques. The purpose of this study was to evaluate the dynamic changes oenological parameter, phenolic compounds and chromatic characteristics in red wines produced by maceration-fermentation after 8 and 16 days. In this study, Cabernet Sauvignon vines were pruned in three bud load level (20 – T1, 28 - T2 and 36 - T3 buds/vine), during 2016 and 2017, in Tarnave vineyard. The obtained results show that the oenological parameters, phenols content and color characteristics were different in climatic conditions compared in experimental years, but also during maceration period and on different pruning level. Cabernet Sauvignon wines had the highest content of phenols in 2017, in wines sample after 16 days of maceration-fermentation, between 1999 mg/l (T1) and 1433 mg/l (T3). Total phenolic content was significantly influenced by the maceration-fermentation period and by the bud load level.

Keywords


Wine, maceration-fermentation, phenolic content, pruning level



DOI: http://dx.doi.org/10.15835/agrisp.v113i1-2.13789



Copyright (c) 2020 Maria Iliescu, Anca Babeș, Anamaria Călugăr, Elena Andreea Pop, Victoria Artem, Aurora Ranca

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