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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011For Pinot Noir has been studied a criomaceration method, extraction ofpolyphenols at low temperature, the extraction method leads to obtain fresh wine of greatfinesse. Witness is classical maceration at temperature 18 ºC.In Pinot Noir, this method has yielded good results, extraction of phenoliccompounds and anthocyanins were insufficient. Staining intensity of the wines that hadvery small values compared with controls.4. CONCLUSIONS1. The method of extraction of polyphenols from rose wines is a majortechnological step, temperature used depending on the quality of wines;2. Each black grape variety has a different technological potential of phenoliccompounds and behaves differently from color extraction;3. To obtain rose wines of Cabernet Sauvignon may be used only the version ofshort maceration of grapes (5 h) at temperature of 18º C and for obtaining the Feteascaneagra rose wines can apply the same technology but with a longer duration of extraction(10 h).4. In Pinot Noir should be used for extraction version V 2 , resulting wines fits bestin the class of quality rose wines, balanced, with optimal content of polyphenols, fresh andpleasant aroma. The color is pink, with medium intensity;5. In Pinot Noir, this method has yielded good results, extraction of phenoliccompounds and anthocyanins were insufficient. Staining intensity of the wines that hadvery small values compared with controls.REFERENCES1. Andre P., Aubert S., Pellise, C. (1970): Contribution aux etudes sur les vins roses meridionaux. Lacouleur – influence sur la degustation. Ann.Techn. Agr.19;2. Andre P., Aubert S., Pellise, C. (1970): Contribution aux etudes sur les vins roses meridionaux.Importance du cepage sur la couleur et la constitution en materies polyphenoliques. Ann.Techn.Agr.19;3. Mark A., Klingshirm M. (2002): The chemistry of wine, University of Alabama;4. Muntean C, Gheorghita M., (1996): Cercetări privind structura cromatică a vinurilor roşii şi rozeobţinute în zona viticolă nisipoasă din sudul Olteniei. Sesiunea Anuală de comunicari Ştiinţ. Fac.de Hortic, Craiova.116
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011STUDY OF FACTORS EVENT INFLUENCING THE QUALITY OF REDWINESVISAN LUMINITA, DANAILA SILVANA, RADU TOMAFaculty of Biotechnology, University of Agronomical Sciences and Veterinary Medicine, BucharestAbstract. The quality wine is a result of the interdependence of many factors, a very important role isattributed to the ecosystem of the vineyard and the climatic conditions of the harvest.Mode of recovery of environmental conditions (soil - local climate and microclimate - climatic factorsof year of harvest) is done by every variety of vine in the metabolism of specific. It was studied theinfluence of environmental conditions on the technological potential and quality of wines fromCabernet Sauvignon and Merlot in 3 wine centers: Dragasani, Valea Calugareasca and Urlati,during a 3 year interval (2007 – 2009).The results of experiments showed that both vineyard ecosystem and climate of the harvest has amajor influence on the technological potential of the variety that, the quality of wine results.Significant differences were recorded on color characteristics of grapes and wines of three varietiesanalyzed.In terms of year of harvest, 2007 saw the most favorable climatic conditions, this positive influenceboth production and quality of wines in both viticulture centers analyzed. Merlot varieties fared bestin the center Valea Calugareasca and wine center Urlati offered the best conditions of grape varietyCabernet Sauvignon.Keywords: ecoclimatic factors, grape varieties, red wine1. INTRODUCTIONGrape variety is always in close interdependence with ecological and geographicalconditions, with its specific biotope and ecosystem. Also, crop quality and therefore thequality of wine results vary in a given ecosystem to the climate of the year. Mode ofrecovery of environmental conditions is achieved by the metabolism of each specificvariety. Studies on the system variety-ecosystem-crop year have great importance forestablishing each type of varieties of a viticultural area date in order to obtain the bestproduction, particularly in terms of quality. Climate change in recent years requires similarstudies for ecosystem restoration in the range of varieties Romanian wine.2. MATERIALS AND METHODSTo establish the influence of the ecosystem vineyard and the harvest year werestudied two varieties of black grapes, Cabernet Sauvignon and Merlot, which are varietiesthat occupy the largest area in Romanian vineyards, to obtain high quality red wines.Vineyard ecosystems studied are three wine-growing areas in southern Romania,specialized in obtaining quality red wines: Dragasani (EC I); Valea Calugareasca (EC II)and Urlati (EC III). Studies were conducted in 2007-2009.Were analyzed several parameters of quality grapes and wines: sugarsaccumulated, (g/l sugars), total acidity (g/l tartaric acid), production (t/ha); alcoholic117
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