THE DETERMINATION OF THE CHROMATIC INTENSITY OF CABERNET SAUVIGNON, MERLOT AND PINOT NOIR RED WINES, THROUGH RAPID METHODS

In order for a high quality wine to be catalogued, an analysis of the chromatic intensity is necessary, the color representing a valuable indicator. The applied technologies bear in mind the maceration-fermentation parameters, micro-oxygenation, of the processed batch but also the selection of the enzymes that finally lead to a maximum extraction of diverse phenolic compounds, the anthocyan pigments, of tannate substances and of some metals. The rapid spectrophotometric method leads to very good results by reading the absorption for the wave lengths of 420nm, 520nm, 620nm, this method measuring the nuance and intensity of the color by expressing the proportion between the red color measured at 520nm and the yellow color measured at 420nm. The study aimed to demonstrate, through determinations and calculus, the including of red young wines resulted after process using the extraction enzyme Sihazym extro and their role in the formation of their nuance palette. The obtained results led to the including of Cabernet Sauvignon, Merlot and Pinot noir red wines, macerated with extraction enzyme Sihazym extro, into the legal standards imposed by OIV, their intensity varying between 3.276 and 3.882 and the nuances oscillating from purplish red for the Cabernet Sauvignon to brick-red for the Merlot wine.