Research concerning the composition and organoleptic features
Research concerning the composition and organoleptic features
Research concerning the composition and organoleptic features
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Ottonel, Pinot noir, <strong>and</strong> Cabernet Sauvignon.The quality of <strong>the</strong> wines depends first on <strong>the</strong> quality of <strong>the</strong> rawmaterial <strong>and</strong> <strong>the</strong>n on <strong>the</strong> preparation <strong>and</strong> conditioning technology. Toestablished correlations between production <strong>and</strong> wine quality <strong>and</strong> with climateconditions, we made measurements <strong>concerning</strong> <strong>the</strong> grapes‟ degree of health,sugar content, <strong>and</strong> acidity upon harvesting. We also measured <strong>the</strong> maincomponents of <strong>the</strong> wines <strong>and</strong> <strong>the</strong>ir <strong>organoleptic</strong> <strong>features</strong>. Measuring alcoholcontent allowed <strong>the</strong> ranging of <strong>the</strong> studied wines in a certain category:superior or current consumption.As a result of our research on wine <strong>composition</strong> <strong>and</strong> <strong>organoleptic</strong> <strong>features</strong>, werecommend <strong>the</strong> use of some red <strong>and</strong> white grape cultivars with superior yieldsin <strong>the</strong> conditions of <strong>the</strong> studied area.<strong>Research</strong> <strong>concerning</strong> <strong>the</strong> impact of sulphurous anhydride ondemisec <strong>and</strong> demisweet wine maturationGhiţă Alina 1* , Dobrei A. 1 , Iordănescu Olimpia 1 , Mălăescu Mihaela 1 , Drăgunescu Anca 1 ,Cristea T. 11 USAMVB Timisoara, Faculty of Horticulture <strong>and</strong> Sylviculture*Coresponding author. Email: ghitaalina@yahoo.comAbstract We have made observations <strong>and</strong> measurements in a privatewinery from Buziaş (Timis County) on <strong>the</strong> wines from <strong>the</strong> grape cultivarsFetească albă, Sauvignon, <strong>and</strong> Pinot gris aiming at identifying <strong>the</strong> optimaldosage of sulphurous anhydride that ensures <strong>the</strong> reducing evolution duringmaturation in <strong>the</strong> barrel of demisec <strong>and</strong> demisweet wines.The condition for a wine to become valuable, with particular<strong>organoleptic</strong> <strong>features</strong>, is to go through several stages: formation, maturation,<strong>and</strong> ageing; during maturation <strong>and</strong> ageing, <strong>the</strong>re are a lot of changes that give<strong>the</strong> wine <strong>the</strong> <strong>features</strong> <strong>and</strong> qualities specific to <strong>the</strong> grape cultivar.Since preserving primary aroma, colour, <strong>and</strong> fructuosity is <strong>the</strong> mainelement of reducing wines, it is compulsory to maintain oxidation as low aspossible in <strong>the</strong> maturation recipients: in this process, using sulphurousanhydride is important. It also contributes to <strong>the</strong> formation of <strong>the</strong> bouquet in<strong>the</strong> bottle <strong>and</strong> of <strong>the</strong> sulphitic bouquet.<strong>Research</strong> focused on several moments of wine technology ofreducing demise <strong>and</strong> demisweet wines meant to improve as much as possible<strong>the</strong> quality <strong>features</strong> of <strong>the</strong>se types of wine.<strong>Research</strong> results showed that using higher rates of sulphurous anhydride ininitial sulphitation we eliminate <strong>the</strong> necessity of sulphitation during barrelmaturation <strong>and</strong> maintaining a constant ratio between total <strong>and</strong> free SO 2 ispossible only through re-sulphitation.Key wordswine maturation, winesulphitation, demisec <strong>and</strong>demisweet winesThe behavior of some new chrysan<strong>the</strong>mum cultivars(Chrysan<strong>the</strong>mum indicum L.) cultivated in pots, in greenhouseconditionsBăla Maria 1 *, Berecici D.N. 11 University of Agricultural Sciences <strong>and</strong> Veterinary Medicine Timişoara, Faculty of Horticulture <strong>and</strong> Forestry*Corresponding author. Email: mariabalamonicabala@yahoo.com