THE INFLUENCE OF MACERATION DURATION ON THE QUALITY OF RED WINES FROM THE MURFATLAR VINEYARD

STROE C.T, BĂDUCĂ CÎMPEANU C, BOTU M

Abstract


Maceration is the main technological stage in red vinification. The duration of maceration is the main technological factor that influences the intensity of extraction of phenolic compounds and aromas from grapes. In this study we applied different maceration times to the vinification of three red varieties from the Murfatlar vineyard and we found significant differences between wines in terms of composition and sensory properties.


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