Características enológicas y cromáticas de vinos tintos monovarietales de variedades tintas cultivadas en Asturias

Abstract

Enological and Chromatic characteristics of varietal wines of red varieties cultivated in Asturias (Spain). The musts and wines of Verdejo tinto, Carrasquín and Mencía varieties have been analysed for enological parameters and phenolic compounds. Changes in the chromatic characteristics and total phenolic compounds were monitored in the young wines during six months. At the end of the alcoholic fermentation, the Mencía wines presented the lowest total acidity and the highest values for colour intensity, blue colour component, total polyphenols tanins and anthocyanins. The Carrasquín wines were characterised by their higher acidity and red colour component, so that, these wines exhibited the lowest tonality. Comparing with the control wines (those taken at the end of fermentation, the Carrasquín wines experimented the highest changes at the end of the six months period, reaching a decrease of their colour intensity of 46%, and an increase in tonality of 53%.