Abstract:
The demand for cost-effective and simpler techniques has encouraged the
development of alternative ageing systems, such as the use of oak wood pieces (oak
chips, stave), that accelerate ageing, shortening the time of contact, without
decreasing the quality of the wine produced. The aim of this paper is to study the
influence of various stave on the red wines physical-chemical parameters and
phenolic compounds, because of their positive effects on human health.
Experimental material used Fetească neagră from the Suletea area, Fălciului hill,
harvested in 2013. The wines content of phenolic compounds varied, depending on
the stave variant (V0-martor wine, V1-stave fruité, V2-stave vanillé and V3-stave
épicé). Following the vinification, four technologic variants were obtained and
analyzed at 1.5 and 3 months. For characterizing the phenolic compounds, a
spectrophotometric measurement was used in order to evaluate the total
polyphenolic index and the total quantity of anthocyans from wines. Photometric
measurements were made using Analytik Jena S 200 spectrometer (at 280 nm,
respectively 520 nm). The analyses show a small variation of phenolic compounds
which means that stave types don’t influence significantly their quantity. Although,
we observed a quantitative decrease of phenolic compounds registrated at 3 months
in comparison with samples at 1.5 months.
