Abstract
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.
Cuvinte cheie
maturation
aging
coloring intensity
sensorial assessment
conditioning