Influenţa duratei de macerare-fermentare în roşu asupra conţinutului de compuşi fenolici şi stabilitatea lor

Abstract

Was studied duration of maceration-fermentation for Merlot and Codrinschi varieties. Extracting dyestuff s for both investigated varieties reach maximum aſt er 6-7 days of contact and phenolic substances aſt er 10 days of maceration-fermentation. Stability of phenolic compounds over time depend more on the used variety. In the wines made from the variety Codrinschi loss of dyestuff s and phenolic substances are lower in comparison with those of Merlot.