Abstract:
Obtaining red quality wines
depends on the raw matter composition and
also on the extraction technology, used in
the processing of grape and must. Thus, two
methods of maceration-fermentation on lees
(classical and in rotating tanks), two thermal
methods (thermomaceration and microwave
maceration) and two methods rarely used
industrially in wine-making
(cryomaceration and ultrasound maceration)
were experimented. Even in the years with
less than favorable climatic conditions, from
Merlot grape variety one obtained for the
most part, legally speaking, quality wines
(with the exception of microwave macerated
and cryomacerated wines, which had only
21–22 g/L non-reducing extract. In regard to
alcohol content, all obtained samples had
more than 11% vol. The obtained Merlot
wines were rich in glycerol (8–9 g/L), fact
that favorably influenced their organoleptic
traits. Total phenolic content had values
between 1,97 and 2,86 g/L for the Merlot
wines obtained through macerationfermentation
and thermomaceration.
Ultrasound maceration did not favor
phenolic extraction from grape skins and the
obtained wines were poor in anthocyans and
tannins (0,94–1,1 g/L). In regard to the
maceration technology used, free
anthocyans were found in variable
proportions in wines, between 77 and 91%.
The sum of acylated anthocyans
participation percentages was between 8,8
and 22,7%, and the ratio between the
acetylated and cumarilated participation
percentages registered small values, varietyspecific,
between 1,1 and 2,8.
