Current Trends in Natural Sciences Vol. 6, Issue 11, pp. 2328, 2017 Current Trends in Natural Sciences (online) Current Trends in Natural Sciences (CDRom) ISSN: 2284953X ISSN: 22849521 ISSNL: 22849521 ISSNL: 22849521 http://www.natsci.upit.ro *Corresponding author, Email address: l_visan@yahoo.com 23 STUDIES REGARDING THE COLOR EVOLUTION DURING MATURATION OF CABERNET SAUVIGNON AND PINOT NOIR WINES LuminiŃa Vian 1, * , Ciprian Nicolae Popa 2 , Radiana Tamba)Berehoiu 1 1 University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Biotechnology, 59 Marasti Blvd, Bucharest, Romania 2 Farinsan SA, Gradistea village, Giurgiu district, Romania Abstract During maturation of red wines their chromatic characteristics change due to degradation reactions of anthocyanin pigments and polymers formation. It was studied the polyphenolic composition of young red wines Cabernet Sauvignon and Pinot Noir and its evolution during wines maturation. The wines were obtained in the Ceptura vine center, from the harvest year of 2015. The polyphenolic composition of wines was judged by the content in polyphenols, tannins and anthocyanins. A wine tannin structure was analyzed by their concentration in condensed tannins, astringent tannins and tannin’polysaccharide complex. Analyzes have been carried out in the wine by UV’VIS spectrometry techniques. Total content of polyphenols have been determined by spectrophotometric technique (DO 280 ). Tannins have been determined by the Ribereau’Gayon method (1996), tannin structure after Glories method (1978); anthocyanins were determined by the discoloration technique with SO 2 . The study on color of red wines analyzed during their evolution referred to the study of chromatic parameters, the content of anthocyanin monomers and polymers (Glories method). Our results showed a decrease of the percent of anthocyanin monomers accompanied by an increase the percent of polymers, in both wines, during their maturation. Keywords: anthocyanin monomers, polyphenolic composition, polymers 1. INTRODUCTION Although they are secondary metabolites of vines, polyphenols play a very important role in the quality of red wines but also in the health and hygiene of consumers of black grapes and red wine (Landrault et al., 2001). The polyphenolic composition of red wines (anthocyanins, tannins, phenolic acids) is a result of several factors, among which the most important are the variety, the maturation state, the phytosanitary status of the harvest and the ecoclimatic conditions (Mazue, 2001). Besides the influence on the organoleptic characteristics of red wines (color, astringency, flavor), polyphenolic compounds have an important role in the evolution of wines during the mature time (Mazza et al., 1995; Mazza et al., 1999). The evolution of red wines leads to the modification of the structure and chromatic proprieties tanks to polymerization reactions, condensation and oxidation. Our studies refer to the polyphenolic composition of the young red wines of Cabernet Sauvignon and Pinot Noir, obtained in the center of Ceptura viticulture area, the 2015 harvest, as well as its evolution during the maturing in wood barrels.