A STUDY REGARDING THE EVOLUTION OF THE RED WINE DURING THE PERIOD OF AGEING AND MATURATION

The paper presents the main aspects regarding the evolution of the red wine during the period of maturation andageing. It has been studied a red wine from the Husi vineyard, Cabernet Sauvignon type of different ages. Thematuration and ageing of wine represents phases of its evolution that have a great importance for the definition of thewine’s qualities: the formation of the bouquet, of the specific colour etc. the different ages wine samples were analyzedfrom the physico-chemical point of view. The transformations during the ageing and maturation suppose somemodifications of the physico-chemical traits of the wine. At maturation the oxidizing processes that take place lead tosevere transformations that alter the colour, smell and taste of the young wine. At ageing the reducing processespredominate the wine’s bouquet being enhanced. for the simple and global characterization of the colour we proposed(on the basis of the optic density at the specific wave lengths) the determination of the chromatic traits of the wine(especially brick like colours) and that of its taste (diminishing the roughness).The study led show the positive effect ofthe maturation and ageing upon the red wine quality evolution.