Detenta în vid – procedeu eficient de extragere a compuşilor fenolici

Abstract

The method of red wines production with heating of integral crushed grapes at the temperature 75 0C followed by detent in vacuum and maintaining of treated crushed grapes for 10, 20 and 40 minutes has been studied. The analysis of obtained wines has demonstrated that experimental samples are more saturated with phenolic compounds in ratio with heated wines without detent in vacuum and mostly in ratio with classic ones. Increasing of anthocyanins and phenolic substances content in experimental wines is 15-30 % and respectively 14-40 % in ratio with wines obtained through heating of crushed grapes without using of vacuum.