Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine

Authors

  • Victoria ARTEM Research Station for Viticulture and Oenology Murfatlar, 02 Calea Bucuresti Street, 905100, Murfatlar, Constanta (RO)
  • Arina O. ANTOCE University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Horticulture, Department of Bioengineering of Horti-Viticultural Systems, 59 Marasti Ave., Sector 1, 011464, Bucharest (RO)
  • Elisabeta I. GEANA National R&D Institute for Cryogenics and Isotopic Technologies-ICIT Rm. Valcea, 4th Uzinei STREET, po Raureni, Box 7, 240050 RM. Valcea (RO)
  • Aurora RANCA Research Station for Viticulture and Oenology Murfatlar, 02 Calea Bucuresti Street, 905100, Murfatlar, Constanta (RO)

DOI:

https://doi.org/10.15835/nbha49212345

Keywords:

cultivar, green pruning, maceration-fermentation, organic grapes

Abstract

The phenolic composition of wine is mostly determined by the accumulation of the phenolic compounds in the grapes, as well as their extraction into wine. To increase their concentration in grapes, yield reduction is usually performed by pruning, while to increase the extraction in wines, the maceration on skins is extended for longer periods of time. The present study focuses on the possibilities to apply both strategies to improve the polyphenol composition of organic red wines of Romanian variety ‘Fetească neagră’, which stands to benefit more from technological interventions than other varieties, which naturally accumulate higher phenol concentrations in the grapes. In the vineyard three experimental pruning variants were made, with 20, 28 and 36 buds/vine, while for wine, maceration was performed for either 8 or 16 days for each grape variant. The phenolic profiles of wines were determined by HPLC methods. The main anthocyanidins, such as malvidin, petunidin, delphinidin, peonidin and cyanidin, as well as the acylated and coumaroylated derivatives of malvidin and peonidin were quantitatively determined. Some other phenolic compounds, of various classes, such as gallic, p-benzoic, p-coumaric and ferulic acid, catechin, epicatechin, myricetin, quercetin and trans-resveratrol were also determined. The quality of the organic ‘Fetească neagră’ wines depended highly on the vintage, but yield reduction and the extension of skin maceration duration were especially beneficial in the less favourable year, when classical technologies lead to less accumulation of sugars, colour and other polyphenols. Concomitant application of both strategies led to the best results, irrespective of the year.

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Published

2021-06-18

How to Cite

ARTEM, V., ANTOCE, A. O., GEANA, E. I. ., & RANCA, A. (2021). Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 49(2), 12345. https://doi.org/10.15835/nbha49212345

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DOI: 10.15835/nbha49212345