Aspects concerning the evolution in time of chromatic parameters in some red wines

Abstract

This study presents the evolution in time of the chromatic parameters (L, a, b, C, H0) over 24 months, as well as the variation of total phenolic compounds (anthocyans) and the variation of the main colour characteristics (intensity and shade), correlated to the corresponding pH changes. Twelve red wines from four grape varieties (Cabernet Sauvignon, Merlot, Fetească neagră and Băbească neagră), cultivated in the Dealu Bujorului vineyard, Galati County, obtained by classical fermentation, rototanks and thermo-maceration, were studied. The wines were obtained in October 2005 at the pilot research station and were analysed in the same month, November, of the years 2005, 2006 and 2007. The analyses have shown a variation in time of the studied parameters, depending on the oenological potential of each variety and used technology. A change in this value was noticed mainly as a decrease of the total phenolic compounds (anthocyans), correlated especially to the variation of the pH values. Data concerning the chromatic parameters of each wine allowed an objective appreciation of the red young wines colour and of their evolution in time (during 2 years).