The influence of different prefermentative maceration processes and tartaric stabilization treatments on the color, cation content and other physico-chemical parameters of 'Băbească neagră' rosé wines

Authors

  • C. I. Zamfir
  • V. V. Cotea
  • C. E. Luchian
  • M. Niculaua
  • G. Odăgeriu

DOI:

https://doi.org/10.5073/vitis.2014.53.45-52

Keywords:

tartaric stabilization, rosé wine, prefermentative maceration, chromatic parameters, cation content

Abstract

This study enhances knowledge in the physicochemical and color parameters of rosé wines produced by the prefermentative maceration of native Romanian 'Băbească neagră' (Vitis vinifera L.) grape varieties, both before and after tartaric stabilization treatments by the contact procedure in an MK70 ultra-refrigerator. One variety was prepared without maceration as a control sample and the other was subjected to the maceration process for one of the following seven periods of time: 3.5 hours, 7 hours, 10.5 hours, 14 hours, 17.5 hours, 21 hours and 24.5 hours. The prefermentative maceration process exerts a significant influence on the amount of volatile acids, on the pH, conductivity and the K+ cation. The phenolic compound content, the chromatic parameters and the cation content of wines are significantly influenced by both prefermentative maceration and tartaric stabilization. The multifactor ANOVA tests prove that there is an interaction for all parameters except for total acidity.

 

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Published

2015-03-24

Issue

Vol. 53 No. 1 (2014): Vitis

Section

Article

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