Ameliorarea calităţii culorii vinurilor roze fabricate în Republica Moldova

Abstract

This article contains the last data in technology of pink wines preparation and their colour quality indicators. In addition, it is presented a complex of factors required for tipic colour formation on the primary stage of winemaking and extraction of antocyanes components obtained from red grapes. On the basis of new gentle technology were proposed technological lines for grape processing with low and high spare of phenolic components. Are formulated the technological requirements for clean-pink colour making and. On the basis of long-term experiments described in the works given in the list of references the main factors are provided that determine the quality of pink wines, particularly, the ratio of wine leicoantocyanes and antocyanes.