THE INFLUENCE OF RED YOUNG WINES OXIDATION ON THE ANTHOCYANINS SPECTRUM

Abstract

In this paper is studied the oxidation process of some Romanian red wines, during two months after the bottles of winewere opened. For this, the absorbance spectra were drawn, the colour (the density, the intensity and the hue) wasappreciation, the anthocyanin and sulphur dioxide content was determined. The studied wines were: CabernetSauvignon, Merlot and Pinot Noir, produced in 2009 by a local producer from the Valea Calugareasca area. The winecolour is determined by the spectrophotometric methods and the SO2 content was assayed by titration with iodinesolution. It was remark that, during the oxidation process of wines, the decreasing of SO2 content is produced in thesame time with the decreasing of anthocyanin content. They are correlated with the increase of the wine colourintensity. The research clearly showed the existence of correlations between the anthocyanins content and SO2 content,during the oxidation process of wine.

Keywords

• wine
• oxidation
• anthocyanins
• colour intensity
• SO2