Fermentation temperature and duration effect on the quality and anthocyanin content of kadarka wine produced in the mini (mnes) wine region

Grape growing and winemaking has a very long history around the world, where the geographical conditions and the climate is favourable. Romania could be listed among these regions, where can be found numerous red and white wine regions. Minis region is famous for one of its red wines made from a traditional variety named Kadarka. The aim of the present experiment was to examine the quantitative and qualitative parameters of the wine made from Kadarka obtained under different conditions undertaken during fermentation on skins , and to knowledge how these parameters change with the different fermentation temperatures and duration and also measuring the anthocyanin content of the wine. The analyses quantitative and qualitative parameters were not changed under different tested conditions such as maceration time or temperature. However, the results showed that higher temperature (28 degrees C) and shorter maceration period (12 days) gives a maximum anthocyanin content of 380 mg/L. The sensory evaluation of the resulted wines, revealed that a shorter maceration period and a lower temperature during fermentation on skins ensure better results for Kadarka variety.