Influence of maceration time on bioactive compounds in orange wines from local grape varieties in 2023

Abstract

The production of orange wines from indigenous grape varieties has gained attention in recent years due to their elevated content of bioactive compounds. This study continues

research conducted in 2022 [1], focusing on the impact of maceration time on the concentration of phenolic substances and proanthocyanidins in wines made from Riton, Sauvignon, Floricica, and Viorica, harvested in 2023.The maceration process significantly influenced the bioactive compound content in all wine samples. In Riton wines, phenolic content increased from 435 mg/dm³ in the control sample to 1242 mg/dm³ after 3 months of maceration, with proanthocyanidin levels reaching 725 mg/dm³. Viorica wines showed a similar trend, with phenolic content rising from 454 mg/dm³ to 999 mg/dm³, and proanthocyanidins peaking at 535 mg/dm³. Sauvignon and Floricica wines also exhibited moderate increases in bioactive substances, with the highest phenolic content recorded at 2 months (Sauvignon: 890 mg/dm³, Floricica: 737 mg/dm³). Extended maceration periods enhance the extraction of phenolic substances and proanthocyanidins in orange wines, particularly in the Riton and Viorica varieties. This study confirms findings from 2022, demonstrating that maceration time is a key factor in optimizing the bioactive composition of orange wines. Further research is recommended to refine the maceration process and explore its effects on different grape varieties.