Abstract
A study concerning the influence of climatic conditions on the oenological parameters of wine cultivars was carried out using six wine cultivars under the climatic conditions of 2019. Wine samples were taken from Ştefăneşti–Argeş, Babadag and Drăgăşani viticultural centres. Determination of the oenological parameters has been made for the following wine cultivars: Riesling Italian, Fetească Regală, Sauvignon Blanc, Feteascǎ Neagră, Merlot and Pinot Noir. The chemical parameters were determined using a Mindray BS 200 oenological analyser and the statistical analysis of the results was carried out using the Duncan test. A correlation was made between the parameters of the six wine cultivars from the three viticultural centres, focusing on the correlations between the total polyphenols of wines and their antioxidant activity.
Highlights
The quality of the wine is given by the physico-chemical composition of the wine and its organoleptic properties
Polyphenols are, very important constituents of wine and a greate interest is related to their antioxidant action
The most sustained beneficial action of polyphenols from wine is their antioxidant effect, which is achieved by the capture by polyphenols of free radicals circulated through the blood. (Woraratphoka, 2007; Valkom, 2007; Yang, 2009; Visnja, 2010; Bunea, 2012)
Summary
The global warming has caused many disturbances in the viticultural ecosystems, the vine cultivars being forced to modify their annual cycle of vegetation, with consequences, most often negative, for the quality and quantity of grape production andalsofor the resulting wines (Tănase, 2019). That has a very complex composition, the quality remains a random feature, difficult to define and to establish (Geana, 2016). Red wine is a tannic drink, because it contains polyphenols, which is not the case of other alcoholic beverages. Polyphenols are, very important constituents of wine and a greate interest is related to their antioxidant action. The most sustained beneficial action of polyphenols from wine is their antioxidant effect, which is achieved by the capture by polyphenols of free radicals circulated through the blood. A vigorous research activity was initiated regarding the analysis of these 103 antioxidants in different grape products and on the preparation of extracts and wines with a high content of phenolic antioxidants (Heinonen, 1998)
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