%0 Journal Article
%T Color enhancement of Feteasc  neagr  wines by using pectolytic enzymes during maceration
%A Cezar Bichescu
%J Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
%D 2012
%I Galati University Press
%X Red wine is the result of red grape must fermentation and the parallel extraction of various polyphenolic compounds from the grape berry skin. The aim of this work was to evaluate the influence of pectolytic enzymes addition during maceration fermentation on the chromatic characteristics of the Feteasc  neagr  wine.An increase in concentrations of anthocyanins was observed when pectolytic enzymes were used during maceration fermentation process.
%K wine color
%K anthocyanins
%K enzymes
%K grape skins
%U http://www.ann.ugal.ro/tpa/Anale%202012/vol%201/2_Bichescu%20et%20al.pdf