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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011STUDY METHODS TO EXTRACTION OF PHENOLIC COMPOUNDS INTHE PROCESS OF OBTAINING ROSE WINES WITH STABLECHROMATIC CHARACTERISTICSFaculty of Biotechnology, University of Agronomical Sciences and Veterinary Medicine, BucharestVISAN LUMINITAAbstract. Lately at European level is distinguished in our country and a growing demand for roséwines, due to freshness, fruitiness and olfactory characteristics of these wines. However, to obtainquality rosé wines technologist faces numerous problems, mostly related to extraction of phenoliccompounds, so the chromatic characteristics of wine taste and balance.Several methods have been studied for extraction of polyphenols from grape varieties typically usedto obtain dark red wines: Cabernet Sauvignon, Feteasca neagra and Pinot noir: extraction ofphenolic compounds by maceration of grape marc short duration (5 h, 10 h), at a temperature of 18°C– V 1; extraction by maceration-fermentation at 20-22 ºC temperature - V 2 ; criomaceration pulp ata temperature of 5 ° C.The results of physico-chemical and organoleptic results that the method of extraction of polyphenolsshows a great importance for color and organoleptic characteristics of wine, each variety of blackgrapes with a potential technology of phenolic compounds, behaving differently depending on theversion of the extraction used. Of the three grape varieties, Cabernet Sauvignon, followed byFeteasca neagra variety shows a large pool of phenolic compounds compared with Pinot noir.Thus, for the first two varieties of the best ways of extracting them is short maceration andcriomaceration; by fermentation-maceration is high concentration of phenolic compounds. The winesare intensely colored and lacking the finesse of rosé wines.For Pinot noir, a variety of phenolic potential lower than the other two varieties is the best optionfermentation-maceration, the criomaceration is the method by which to extract the small amount ofphenols.Keywords: rose wines, polyphenol extraction, criomaceration1. INTRODUCTIONIn recent years, our country and especially the rest of Europe there is an increasingdemand for rosé wines, especially in summer. To obtain high quality rose wines usinggrape varieties for red wines and follows a portion of total polyphenols extraction toachieve balanced wine, smooth, light-colored, with personality.Of course, many rosé wines on the market are fakes, that is, wines produced withdifferent methods: by passing a white wine by marc result from getting red wines, whitewine mixed with red wine, both different in origin.Due to increasing demand, many countries in Europe (France, Italy) develops newtechnologies for obtaining quality rosé wines, varietal specific technologies and specificconditions. In some vineyards in Romania rose wines are produced by various methods andtechnologies (direct fermentation of musts made from grape varieties poorly colored, rosewines obtained from mixed technology).112
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 20112. MATERIALS AND METHODSThe establishment of technological schemes for obtaining quality rosé wines usedblack grape varieties that are commonly used to make red wines: Cabernet Sauvignon,Feteasca neagra and Pinot noir. The grapes were vinified by three different technologicalschemes (variants V 1 , V 2 , V 3 ):V 1 : short maceration of grapes (5-10 h) at temperature of 18ºC;V 2 : maceration-fermentation at temperature of 20-22º C;V3: criomaceration, temperature of 5 º C, for Pinot noir.Resulting wines were analyzed by the following parameters: alcoholic strength (vol%alcohol), total acidity (g/l tartaric acid), volatile acidity (mg/l CH 3 COOH), dry extract (g/l),phenolic compounds (mg/100 ml), anthocyan content (mg/l), intensity and shade color.Grapes harvested from the three varieties have slightly different concentrations ofsugars, a higher concentration with Pinot Noir, the alcoholic strength of wine is also higherfor this variety. Sugar content was 218 g/l to Pinot Noir, 215 g/l to Feteasca neagra and206 g/l for Cabernet Sauvignon.3. RESULTS AND DISCUSSIONSTable 1 – Chemical and physical parameters of rose wines obtained by two types of extraction ofpolyphenolsChemical and physicalCabernetFeteasca neagra Pinot noirparameters of rose wines/SauvignonParametrii fizico-chimici aivinurilorV 1 V 2 V 1 V 2 V 1 V 2alcoholic strength, vol% alcohol 12,5 12,6 12,7 12,7 11,9 12,0residual sugar, g/l 2,5 0,8 2,2 2,2 3,7 2,0total acidity, g/l tartaric acid 5,5 5,4 5,1 5,1 5,9 5,9dry extract, g/l 28 34 28 32 32 38volatile acidity, mg/l CH 3 COOH 0,3 0,5 0,3 0,5 0,4 0,3phenolic compounds, mg/100 ml 38,8 47,49 32,0 38,82 42,5 58,5anthocyan content, mg/l 214,98 242,31 185,3 205,2 225,4 262,1color intensityDO520 nm + DO420 nm0,638 0,659 0,624 0,635 0,720 0,79shade colorDO520 nm /DO420 nm0,65 0,69 0,54 0,64 0,79 0,82scoring wines to taste I III II I II IIIColor extraction process steps to obtain rose wines are of special importance, fortaking the time and temperature used depends on the characteristics resulting wine. Thus,each black grape variety with a different technological potential of phenolic compounds,behave differently in different types of color extraction. Wines produced by variant V 2 ,maceration-fermentation at temperature 20-22º C, has an increased content of phenoliccompounds from V 1 . In the case of Cabernet Sauvignon wine, polyphenol concentration ishigher by 37,6 % over the first variant (short extraction at 18° C). In the Feteasca neagrawine polyphenols concentration increased by 22,3 % in variant 2 compared to variant 1,113
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