Red grapes contain high quantities of anthocyans, which can be transferred into wines by using different maceration techniques. This paper’s objectives were to determine the anthocyanic extraction level and to quantify the different phenolic compounds in correlation with different maceration techniques applied. In this study, three maceration processes were employed: thermoflash maceration, thermomaceration, and also classical maceration-fermentation, in order to compare the extraction degree of anthocyans from red grape skins into wine, using the well-known cultivar ‘Merlot’. The innovative thermoflash maceration method consists in heating the marc to 82 °C and then cooling it into a vacuum chamber where they suffer a baric shock. During this process, the cells of the grape skins burst from the inside, releasing their content into the fluid medium, thus producing a grape must with high polyphenolic content. In order to determine the sample’s anthocyan profile, a standard HPLC method of analysis (OIV-MA-AS315-11) was used; this data can provide information regarding wine’s colour profile and also can confirm the authenticity and typicity of the obtained wines. The study concluded that the wine obtained through thermoflash maceration contains significantly higher quantities of phenolic compounds (3572 mg/L gallic acid eq.) and total anthocyans (340 mg/L) determined spectrophotometrically. Also, the participation percentage in the anthocyanic profile of malvidin-3-monoglicoside, an intense blue-purple coloured pigment is 60.1%. When compared with data from previous studies that employed conventional maceration methods, very high values for the ratio between the acetylated and cumarilated anthocyans (9.36) were registered.

 

 

This abstract was accepted to be presented at the conference entitled “40 Years of Horticulture Education in Cluj-Napoca†Cluj-Napoca, September 27, 2017, being included in ‘Book of Abstracts’ of this special-anniversary event (http://conference.shst.ro). All accepted papers will be published in a special issue of Notulae Botanicae Horti Agrobotanici Cluj-Napoca journal.