Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine

The phenolic composition of wine is mostly determined by the accumulation compounds in grapes, as well their extraction into wine. To increase concentration yield reduction usually performed pruning, while to wines, maceration on skins extended for longer periods time. present study focuses possibilities apply both strategies improve polyphenol organic red wines Romanian variety ‘Fetească neagră’, which stands benefit more from technological interventions than other varieties, naturally accumulate higher phenol concentrations grapes. In vineyard three experimental pruning variants were made, with 20, 28 and 36 buds/vine, wine, was either 8 or 16 days each grape variant. profiles HPLC methods. main anthocyanidins, such malvidin, petunidin, delphinidin, peonidin cyanidin, acylated coumaroylated derivatives malvidin quantitatively determined. Some compounds, various classes, gallic, p-benzoic, p-coumaric ferulic acid, catechin, epicatechin, myricetin, quercetin trans-resveratrol also quality neagră’ depended highly vintage, but extension skin duration especially beneficial less favourable year, when classical technologies lead sugars, colour polyphenols. Concomitant application led best results, irrespective year.