Infl uence of Diff erent Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines

Skin maceration contact time is essential winemaking technique to aff ect anthocyanin concentration and high quality of red wines. Th e aim of this work was to investigate the changes in basic composition, anthocyanin profi le and sensory properties of Blatina wines obtained with skin contact time from 4, 8, 12 to 16 days. Results indicate that longer period of maceration positively infl uenced the quality of Blatina wines. Blatina wines obtained by 12 or 16 days of maceration presented a signifi cant increase of the dry extract, ash, total phenol and pH value. It was observed that the concentration of total and individual anthocyanins signifi cantly increased reaching a maximum value within 12 days of the skin maceration. In all wines, the dominant anthocyanin was malvidin 3-glucoside. Best organoleptic properties were observed in the wines macerated for 16 days.