THE INFLUENCE OF MACERATION TECHNIQUES ON THE POLYPHENOLIC CONTENT OF THE WINES FROM NEGRU AROMAT GRAPE VARIETY

The aim of the present study was to establish the influence of maceration techniques on the polyphenol and aroma compounds of wines obtained from Negru aromat grapes, a variety created at the Research and Development Institute for Viticulture and Enology Valea Calugareasca, Romania. Three maceration techniques were applied as follows: submerged cap, pump-over (must recirculation) and delestage (several rack and return processes). Wines were evaluated and compared by chemical and sensory analyses, in order to determine which one is most suitable for this grape variety and can lead to well-balanced wines. With higher amounts of anthocyanins (377 mg/L), total polyphenols (3478 mg/L) and a more intense aroma of fresh fruits (cherries, bitter cherries, black currants, grapefruit), the wines obtained through pump-over technique applied during the phase of maceration-fermentation were identified as being of optimal quality. Thus, must pump-over is recommended for the production of Negru aromat wines, but more studies are warranted to optimize the winemaking process.