Color enhancement of Feteasc neagr wines by using pectolytic enzymes during maceration

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.