The potential of the local grape variety Negru de Causeni for producing dry red wines with increased bioactive substance content

Abstract

In the competitive wine market, it is essential to focus on indigenous grape varieties, which must be valued across different market niches [1]. The Negru de Causeni variety is increasingly recognized for its potential to produce dry red wines, but we aim to determine whether it has sufficient biologically active compounds given its high phenolic content.The total content of phenolic substances in the wine ranged from 1860 to 2680 mg/dm³. Within this range, proanthocyanidins measured between 481 and 979 mg/dm³, indicating a significant variation influenced by the vinification process and the specific harvest conditions. The anthocyanin content was observed to range from 307 to 346 mg/dm³, contributing to the wine's color and flavor profile. Notably, proanthocyanidins constituted 30-37% of the total phenolic content, highlighting their substantial presence and potential health benefits. Organoleptic evaluation further confirms the potential of this variety to produce distinctive red wines characterized by rich flavors, complexity, and a well-balanced profile, all of which depend on the fermentation and maceration processes employed, as well as the specific conditions of the harvest year. The Negru de Causeni variety shows significant promise for producing dry red wines rich in bioactive compounds. This study underscores the importance of utilizing indigenous grape varieties to enhance their value and appeal in the wine market.