THE ANALYSE OF PHYSICOCHEMICAL COMPOSITION, TOTAL PHENOLIC CONTENT AND COLOUR OF SOME RED WINES FROM DEALU BUJORULUI VINEYARD

Abstract

The complex composition of a red wine is due mainly to the presence of phenolic substances and anthocyanins with a major role to form the quality characteristics: color, aroma and flavour. The aim of this paper is to analyse the physicochemical composition of the five young wines from the Dealu Bujorului Vineyard (Merlot, Feteasca Neagra, Burgund Mare, Babeasca Neagra and Cabernet Sauvignon), obtained under the climatic conditions of the year of 2017. The main oenological parameters, color intensity, total polyphenol content and anthocyanins were determined according O.I.V. methods. Results show that wines recorded the highest values for alcohol content 14.18±0.09 (% vol.) for Merlot, 14.17±0.21 (% vol.) for Feteasca Neagra and the lowest values of alcoholic strength were recorded by Cabernet Sauvignon 13.77±0.25 (% vol.). A variation in total phenolic contents of tested wine samples was observed, the highest values of the total polyphenols being recorded by Babeasca Neagra wine (2.35±0.00 g/L), followed by Feteasca Neagra 2.21±0.00 g/L and the lowest values by Cabernet Sauvignon (1.96±0.00 g/L). Regarding the anthocyanins, the highest values were recorded for Merlot wines 984.13±0.00 g/L, followed by Babeasca Neagra 842.81±0.00 g/L and the lowest values for Cabernet Sauvignon wines 636.42 g/L. Wine quality parameters analyzed were mainly influenced by the grape variety.

Keywords

• red wine, alcohol content, polyphenols, anthocyans, quality