THE EVOLUTION OF COLOUR INTENSITY AT SUPERIORS RED WINES FROM BURGUND VARIETY OBTAINED IN MINIS AND MURFATLAR VINEYARDS

Claudia Muresan, V. Ciutina, I. Calinovici, Simona Crisan

KEY WORDS: colour intensity, tint, enzymatic mixtures, phenolic compounds

Abstract

The researchers that were done regarded the evolution of colour intensity and tint at superiors red wines from Burgund variety, obtained in Minis and Murfatlar vineyards during five years period of time.

In the purpose to obtain extractive wines and intensely coloured, external enzymatic mixtures was experienced during the maceration and fermentative processes, and for some technological phases improvement for primary wine making process. During the hole period of study physical and chemical analyses were done to superior red wines obtained from Burgund  Mare variety, beginning with the end of alcoholic fermentation, malolactic fermentation, at 3 months, 6 months, 9 months, 12 months, 18 months and after that yearly, as for the wines obtained with external enzymatic mixtures used during the maceration – fermentation process, as for the one which weren’t treated with enzymes.

The utilisation of exogenous enzymatic mixtures in contributing to superiors red wines quality improving, especially for the colour and extractive character.