Potential of production of orange type wines with increased bioactive substance content from new selection grape cultivars from the Republic of Moldova

Abstract

Dry white wines with an increased content of bioactive substances, known as "Orange wines," have become a captivating subject in the wine industry, rooted in the millennia-old tradition of the South Caucasus and gaining global popularity. In the Republic of Moldova, producers such as ”Crama Domească”, ”Gogu Winery”, and ”Vinăria Novac” have explored the "Orange wine" method with indigenous cultivars, bringing innovations to the wine landscape. The study, conducted at the Laboratory of "Biotechnologies and Microbiology of Wine," focused on four promising local cultivars: 'Viorica', 'Floricica', 'Riton', and 'Legenda'. To optimize the content of bioactive substances, the process involved selecting grapes at technological maturity, crushing-destemming with sulfiting, and fermentation with active yeasts. The maceration-fermentation process, ranging from 30 to 90 days, proved to be a crucial factor for the maximum extraction of phenolic substances. Physico-chemical analyses revealed slight changes in titratable acidity and pH, remaining within appropriate limits, with significant concentrations of antioxidant phenolic substances. In this context, "Orange" wines from Moldavian cultivars have demonstrated the potential to provide an innovative alternative in the wine market. However, in light of the results, further studies are recommended to precisely determine the influence of technological procedures on the composition of "Orange" wines and identify other cultivars with increased potential. This approach would strengthen the position of the Republic of Moldova in the production of wines with high bioactive substance content, solidifying its reputation in the global wine landscape.

Keywords

• new selection grapes cultivars
• proanthocyanidins
• must
• macerationfermentation
• bioactive substances (bas)