New Researches in Biotechnology - Facultatea de Biotehnologii ...

Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 20110,90,80,70,60,50,40,30,20,10V1 V2 V1 V2 V1 V2FeteascaneagraPinot noirCabernetSauvignonintensely coloredshade colorFig. 3 Variant influence on the intensity and shade color winesIn Pinot Noir, phenolic compounds content is lower and thus is more suitable forobtaining rose wines, the main problem in obtaining this wine is not to get too rich colorand taste tannins as in red wines. In Pinot Noir should be used for extraction version V 2 ,resulting wines fits best in class quality rose wine, balanced, with optimal content ofpolyphenols, fresh and pleasant aroma. The color is pink, medium intensity.Besides the chemical analysis of wines was made and tasting organoleptic, theresults led to the conclusion that to obtain rose wines of Cabernet Sauvignon may be usedonly version of short maceration of grapes (5 h) at temperature of 18º C and for obtainingthe Feteasca neagra rose wines can apply the same technology but with a longer durationof extraction (10 h).Table 2. Influence of criomaceration on wine quality Pinot NoirChemical and physical parameters of rose wines/Parametrii fizico-chimici ai vinurilorV 1 V 3alcoholic strength, vol% alcohol 12,7 12,8residual sugar, g/l 2,2 0,4total acidity, g/l tartaric acid 5,1 5,0volatile acidity, mg/l CH 3 COOH 0,5 0,2phenolic compounds, mg/100 ml 37,05 26,65anthocyan content, mg/l 206,9 163,6color intensityDO520 nm + DO420 nm0,912 0,531shade colorDO520 nm /DO420 nmI III115