Study on the profile of anthocyans from red wines obtained by different technological variants of maceration-fermentation

Abstract

The studies carried out had as main aim to get data concerning the assessment of variety authenticity (variety trait), as a result of modifying the ratios between main anthocyans from wines obtained by the technological variants of maceration-fermentation (classical system, rotary tanks, thermo-maceration and carbonic maceration) of grapes belonging to the four black varieties (Cabernet Sauvignon, Merlot, Fetească neagră, and Băbească neagră) cultivated in the Dealu Bujorului Vineyard. The values of ratios between main anthocyans (Dp, Cy, Pt, Po, Mv, Po-a, Mv-a, Po-cm, Mv-cm), in area percentages (% area), reported to the concentration of malvidine in wines obtained from the four studied varieties were assessed according to the chromatograms drawn for each wine. The ratios of area percentage in main anthocyans from wines could be used in order to establish the identity and authenticity of black varieties cultivated in the Moldavian vineyards. The values obtained for each variety will complete the database of these varieties in Romania. Our study has shown that there was a differentiation between native varieties (Fetească neagră, and Băbească neagră) and the French-origin ones (Cabernet Sauvignon and Merlot), if we take into account the ratio of sums between the acetylated and coumarilated anthocyans.