BIOTECHNOLOGICAL POSSIBILITIES FOR IMPROVING THE POLYPHENOLIC COMPOSITION OF THE RED WINES FROM

STARMINA � OREVITA AREA

Cristina Vladu, I. Olteanu

KEY WORDS: polyphenols, anthocyans, yeasts, enzymes, clusters

ABSTRACT

In this study are shown the results concerning some possibilities for improving the polyphenolic composition of Merlot and Cabernet Sauvignon wines from the viticultural area: Starmina � Orevita, Mehedinti County.

Both the polyphenols with fenil � 2 � benzopirilium structure and the ones with fenil � 2 � benzopiran structure can be increased as proportions, due to the action of the selected yeasts and the pectolitic enzymes, and also in the clusters presence, which must be in a perfect phytosanitary state, together with the mentioned biological and biochemical factors, during maceration � fermentation process.