Influence of technological treatments on phenolic complex and colors indices in raw red wines

Abstract

The present work was performed study of the influence different strains of yeast from the National Collection of Microorganisms for Wine Industry, the physico-chemical parameters, content of phenolic substances and color indices of red sparkling wines. Saccharomyces yeasts affect the content of phenolic substances and anthocyaninsduring alcoholic fermentation, which causes polyphenolic complex content reduction.Concomitantly it was established that yeasts are responsible for the enzymatic mediumthat catalyzes the oxidative condensation of phenolic substances.