<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines.</p></abstract>

The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines.

Study of phenolic compounds in red grapes and wines from Murfatlar wine center

University of Agronomical Sciences and Veterinary Medicine, 59 Marasti Blvd., 011464, Bucharest, Romania

National R&D Institute for Cryogenics and Isotopic Technologies – ICIT Rm. Valcea, 4th Uzinei Street, PO Raureni, Box 7, 240050 Rm. Valcea, Romania

Ovidius University Annals of Chemistry

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Study of phenolic compounds in red grapes and wines from Murfatlar wine center"}

The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are...

Study of phenolic compounds in red grapes and wines from Murfatlar wine center

Online veröffentlicht: 12. Sept. 2014

Seitenbereich: 47 - 52

Eingereicht: 10. Apr. 2014

Akzeptiert: 20. Juni 2014

DOI: https://doi.org/10.2478/auoc-2014-0009

Schlüsselwörter
phenolic compounds, grape, wine, ripening, HPLC

© Ovidius University Press

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Study of phenolic compounds in red grapes and wines from Murfatlar wine center

Online veröffentlicht: 12. Sept. 2014

Seitenbereich: 47 - 52

Eingereicht: 10. Apr. 2014

Akzeptiert: 20. Juni 2014

DOI: https://doi.org/10.2478/auoc-2014-0009

Schlüsselwörterphenolic compounds, grape, wine, ripening, HPLC

© Ovidius University Press

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
phenolic compounds, grape, wine, ripening, HPLC