INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY

INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY

This research was focused on the influence of different fermentation-maceration processes for the optimization of the extraction of anthocyanins, tannins and biologically active substances from grapes of the Cabernet Sauvignon variety and their impact on the quality during dry red wine production. I...

Full description

Bibliographic Details
Main Authors: Nicolae TARAN, Boris MORARI, Olga SOLDATENCO
Format: Article
Language:English
Published: Academy of Sciences of Moldova 2021-01-01
Series:Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă
Subjects:
anthocyanins
biologically active substances (bas)
fermentation-maceration
proanthocyanidins
red wines
thermomaceration
Online Access:http://akademos.asm.md/files/63-67_38.pdf
Description
Summary:This research was focused on the influence of different fermentation-maceration processes for the optimization of the extraction of anthocyanins, tannins and biologically active substances from grapes of the Cabernet Sauvignon variety and their impact on the quality during dry red wine production. It was determined that increasing the duration of the fermentation-maceration process and extracting 20 % of the juice from the must allow the production of dry red wines with high proanthocyanidin content.
ISSN:1857-0461

Similar Items