| Autor: |
DUMITRIU, Georgiana-Diana, COTEA, Valeriu V., ZAMFIR, Cătălin, NICULAUA, Marius, NECHITA, Bogdan, COLIBABA, Cintia, MORARU, Ioan, CODREANU, Maria, VARARU, Florin, PEINADO, Rafael Amores, LOPEZ DE LER-MA, Nieves |
| Předmět: |
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| Zdroj: |
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture; 2014, Vol. 71 Issue 2, p240-245, 6p |
| Abstrakt: |
The goal of this study is to evaluate the influence of toasted barrel on the red wines physical-chemical parameters and phenolic compounds. Experimental material used is Fetească neagră grapes. They were harvested from Şuletea wine region-Vaslui, in 2013. The wines content of phenolic compounds varied, depending on the toasted barrel variant (V0-martor wine, V1-barrel light, V2-barrel medium and V3-barrel medium plus). In order to characterize phenolic compounds we have realized a series of spectrometric measurements to evaluate the total polyphenolic index and total anthocyans by pH variation method. Martor wine (V0) showed higher phenolic compound values than samples in toasted barrels. This fact indicates that the toasting process of barrels reduces the phenolic compounds present in wines. Also, we observed decrease of values for anthocyans caused by the increase in intensity of toasted process. The structural characteristics of wood and its chemical composition can influence the complex physical, chemical and biochemical processes that take place during the oxidative ageing of wine in barrels. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
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