Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard

摘要

The vine contains, in addition to sugars and acids, important amounts of phenolic compounds that accumulate in the solid parts of grapes (clusters, seeds) and skin. The quantity and quality of phenol compounds depends on both the plant and the technology of grape processing. Their high chemical reactivity makes them participate in chemical processes, especially oxido-reduction and condensation. At the same time, these substances have antioxidant qualities that delay the oxidation of wine components. Phenolic compounds also have interesting biological properties. Recent medical research attributed to phenolic compounds from grapes, juice and wines, especially red ones, remarkable sanogenic qualities, due in particular to their antioxidant action when it comes to polyphenols, cardiovascular protection, antiviral, antihistaminic, anti-cancer, anti-inflammatory, etc. This study analyses the management of various maceration-fermentation processes and their influence on the antioxidant capacity of some wines from Iasi vineyard, but also their correlation with specific phenol compounds. The management of winemaking technologies can produce wines with high antioxidant potential, a plus for an increasingly demanding consumer.