Treatment of red wines from local and european varieties with activated carbon: the impact on chromatic parameters

Abstract

The aim of this study was to elucidate the impact of treatments with experimental activated carbon AC-C (produced in the Laboratory of Ecology of the Institute of Chemistry of Republic of Moldova) of red wines obtained from old local grapes (Feteasca Neagra, Rara Neagra) and European (Cabernet Sauvignon, Merlot, Pinot Noir) both from different wine-growing areas and produced according to different technologies, on the color parameters, that is represented mathematically according to the Glories, tristimulus and CIELa*b* methods.