Influence of maceration duration on Viorica wines quality

Abstract

The subject of the research refers to experimental wines obtained from local selection grape variety Viorica, which were macerated for 4, 8 or 12 hours at 10, 15 and 20 oC. The maceration duration had a positive influence on the general characteristics of the studied wines. The analysis of terpenic compounds by spectro-photometric method showed that increasing the contact time of the must with the solid phase from 4 to 8 hours increases by about 20 % the amount of free terpenes, while decreasing the amount of bound terpenes by 15 %. Once the duration is increased, the concentration of the non-reducing extract is also increased. Considering the increase in the intensity of the color and the REDOX potential with the duration of maceration, the macerated wines for 8 and 12 hours were defined as having oxidation notes with decrease of the sensory quality. Therefore, the maceration regimes for optimal extraction of terpenic compounds were concluded to be at the temperature of 15 oC for 4 hours, thereby increasing the aromatic potential of the local selection grape variety Viorica.