ASPECTS REGARDING THE EVOLUTION OF RED WINES DURING THE AGING PROCESS
TITA OVIDIU “LUCIAN BLAGA” UNIVERSITY OF SIBIU, FACULTY OF AGRICULTURAL SCIENCES, FOOD INDUSTRY AND ENVIRONMENTAL PROTECTION, ION RATIU STREET NO.7-9, 550012 SIBIU; E-MAIL: OVIDIU.TITA@ULBSIBIU.RO
The total content in polyphenols, total acidity, and coloring intensity at the beginning and at the end of the maturation – aging process were analyzed. The samples were also analyzed from a sensorial point of view. The wines with a lower content in alcohol (11.5 – 12 % vol. alc.) undergoing a maturation – aging process, presented a lower coloring intensity, a more important decrease of the total content in polyphenols and of the total acidity, compared to the wines which were more alcoholic (13 – 13.6 % vol. alc.) and they obtained a better appreciation from a sensorial point of view. Higher levels of the wines’ acidity gaved them a better organoleptic appreciation at the end of the maturation – aging process.
