The resveratrol and anthocyanins content relation depending on variety and sun lighting period
I. Olteanu, Ramona Capruciu, Daniela Doloris Cichi,
C. D. Costea, Elena Gavrilescu, Elena Genoiu
KEY WORDS: phenolic compound, resveratrol, anhtocyanins, insolation
In the last two decades, the obtained results show an increasing of viticultural and vinification scientific research concerning those chemical compounds of grapes, which define the specificity of different wines categories.
The insolation (sun lighting period of time), as basic element of climatic availability, presents a particular interest concerning the performance of grapes quality parameters.
During 2004 period, we followed the evolution of some phenolic compounds (resveratrol and anhtocyanins) depending on variety and sun lighting in Banu Maracine and Tamburesti viticultural center.