Scopul nostru este sprijinirea şi promovarea cercetării ştiinţifice şi facilitarea comunicării între cercetătorii români din întreaga lume.
Autori: Alin Dobrei, Mariana-Atena Poiana,Florin Sala,Alina Ghita and Iosif Gergen
Editorial: Journal of Food, Agriculture & Environment, , 8(2), p.20-24, 2010.
Differences in color of red wines from Vitis vinifera L. cv. Merlot and Pinot Noir grapes (vintage 2005, winemaking center Recas) were examined
during the course of aging in bottle for a period of two years. The parameters evaluated in our study included chromatic parameters (color intensity
and tonality), color structure (color due to monomeric anthocyanins, polymeric pigments and copigmented anthocyanins), monomeric anthocyanins
content, “chemical age” and ionization of anthocyanins for red wines as young and after 4, 10, 18 and 24 months of aging in bottle. During the aging,
the color intensity decreased and the tonality increased. The highest value of color intensity was registered for the young red wine Merlot (8.708) and
the lowest values for Pinot Noir aged for 24 months (6.611). For color tonality, the highest value was recorded for Merlot wine after ageing in bottles
for 24 months (0.96) and the smallest for young red wine Merlot (0.64). During the course of aging in bottle, the monomeric anthocyanins content
decreased from 179.44 to 122.29 mg L-1 for Merlot wine and from 132.81 to 85.72 mg L-1 for Pinot Noir. By ageing, the fraction of color due to
polymeric pigment increased on the basis of decreasing of color percentage due to monomeric and copigmented anthocyanins. Percentage of color
assigned of copigmented anthocyanins after ageing in bottles for 24 months decreased for both analyzed wines from 22.71% to 10.87% for Pinot Noir
wine and from 35.49% to 19.19% in the case of Merlot wine. Pinot Noir aged in bottle for 24 months showed the greatest contribution of polymeric
pigments (67.96%) to the wine color. The ”chemical age” of the wines, assessed on the basis of I1 and I2 indices, increased for both analyzed red wines
but in different manner according to the color stabilization phenomenon. The values of these indices are very different in rapport with grapes
variety and the aging time. The results are important in anticipation of the red wine color evolution during the course of aging. It outlines the idea that
the red wine color can be influenced by the choosing of the aging time.
Cuvinte cheie: Red wine, Merlot, Pinot Noir, chromatic parameters, anthocyanins, aging process, ”chemical age”.