The influence of different maceration techniques on the phenolic compounds and color parameters of red grapes Fetească neagră variety

  • Bogdan Bocăneală Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201, Galati, Romania
  • Doina Georgeta Andronoiu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201, Galati, Romania https://orcid.org/0000-0002-4549-5399
  • Oana Emilia Constantin Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201, Galati, Romania https://orcid.org/0000-0001-6702-3424
  • Iuliana Aprodu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201, Galati, Romania https://orcid.org/0000-0003-2215-6826
  • Constantin Croitoru Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, Bucharest, Romania https://orcid.org/0000-0001-6232-2134
  • Nicoleta Stănciuc Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201, Galati, Romania https://orcid.org/0000-0002-4763-8656
  • Gabriela Râpeanu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201, Galati, Romania https://orcid.org/0000-0002-5804-2786
DOI: https://doi.org/10.35219/foodtechnology.2024.2.05
Keywords: red grapes, cold maceration, anthocyanins, antioxidant activity

Abstract

The investigation of various technological parameters affecting the extraction of the valuable compounds from the Fetească neagră variety of red grapes was performed. In particular, the impact of various maceration techniques on phenolic composition, color indicators, and biological potential expressed as antioxidant activity was evaluated. The grapes were manually processed and then subjected to different types of processing: low temperature maceration at 4°C (V1), conventional maceration at 25°C (V2), thermomaceration at 70°C (V3), and ultrasound-assisted maceration at different temperature values, such as: 5-10°C (V41), 30°C (V42) and 60-65°C (V43) with the same duration of 30 minutes. The evolution of the physico-chemical parameters of the samples was monitored at different time intervals of 2, 4, and 6 days, depending on the maceration type. The results revealed the higher impact of the temperature on polyphenolic compounds extraction from grape skins in the must, as well as for the compounds related to color of red wines.

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Published
2024-11-08
How to Cite
Bocăneală, Bogdan, Doina Georgeta Andronoiu, Oana Emilia Constantin, Iuliana Aprodu, Constantin Croitoru, Nicoleta Stănciuc, and Gabriela Râpeanu. 2024. “The Influence of Different Maceration Techniques on the Phenolic Compounds and Color Parameters of Red Grapes Fetească Neagră Variety”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 48 (2), 74-93. https://doi.org/https://doi.org/10.35219/foodtechnology.2024.2.05.
Issue
Vol 48 No 2 (2024)
Section
ORIGINAL ARTICLES

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