Open AccessINFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY
Author(s) -
Nicolae Taran,
Boris Morari,
Olga Soldatenco
Publication year - 2021
Publication title -
akademos : revista de ştiinţă, inovare, cultură şi artă
Language(s) - English
Resource type - Journals
eISSN - 2587-3687
pISSN - 1857-0461
DOI - 10.52673/18570461.21.1-60.08
Subject(s) - maceration (sewage) , wine , chemistry , food science , fermentation , proanthocyanidin , winemaking , polyphenol , antioxidant , biochemistry , environmental science , environmental engineering
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.