BIOTECHNOLOGICAL POSSIBILITIES FOR IMPROVING THE POLYPHENOLIC COMPOSITION OF THE RED WINES FROM

STARMINA – OREVITA AREA

Cristina Vladu, I. Olteanu

KEY WORDS: polyphenols, anthocyans, yeasts, enzymes, clusters

ABSTRACT

In this study are shown the results concerning some possibilities for improving the polyphenolic composition of Merlot and Cabernet Sauvignon wines from the viticultural area: Starmina – Orevita, Mehedinti County.

Both the polyphenols with fenil – 2 – benzopirilium structure and the ones with fenil – 2 – benzopiran structure can be increased as proportions, due to the action of the selected yeasts and the pectolitic enzymes, and also in the clusters presence, which must be in a perfect phytosanitary state, together with the mentioned biological and biochemical factors, during maceration – fermentation process.