New Researches in Biotechnology - Facultatea de Biotehnologii ...

Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011strength (vol% ethilic alcohol), wine total acidity (g/l tartaric acid), volatile acidity (mg/lCH 3 COOH), dry extract (g/l), phenolic compounds (mg/100 ml), anthocyan content (mg/l).Tests were performed according to standards in force.3. RESULTS AND DISCUSSIONSObservations and analysis showed the influence of ecosystem vineyard andharvest year on the quantity and quality of grapes and wines. Thus, the Cabernet Sauvignonwas greater accumulation of sugars in the center Urlati wine, sugar concentration in thethree centers registered in values between 205 and 230 g/l; in terms of harvest year therewere large differences, as with ecosystems, 2007 the best year, so the accumulation ofsugars largest. 2007 was considered the best year in all wine areas in the south and acrossthe country.Merlot showed differences in quality and quantity depending on the vineyard andthe vintage year. Favorable climatic conditions of 2007 were positively influenced theaccumulation of sugars and balance of taste (sugar/acidity). In terms of vineyard area,although the analysis focused on the same center vineyards, Merlot was better in ValeaCalugareasca wine center, an interesting factor is equal accumulation of sugars in 2007 and2008.In the case of wines, different accumulation of sugars led to different alcoholconcentrations, but perfectly in agreement with the values of this parameter, so theCabernet wine is highest in the alcoholic strength in Urlati center in 2007 (13,3 vol%alcohol) and a lower alcoholic strength, but not in disagreement with the potential variety inthe Dragasani area. Total dry extract good values recorded in all years and in all threegrowing centers. Chromatic compounds accumulation is done in parallel and in a positiverelationship with the accumulation of sugars. Often, high concentrations of phenoliccompounds characteristic of the variety is reached before a high concentration of sugars,but only under a year when climatic factors have allowed.Table 1 – Technological potential of Cabernet Sauvignon and Merlot vines in three ecosystems in theperiod 2007-2009Chemical and physicalparameters of grapes/total acidity,g/l tartaric acidgrape productiont/haParametrii fizico-chimici ai CabernetCabernetMerlotstrugurilorSauvignonSauvignonMerlotvineyard ecosystem I, 2007 6,85 6,9 15,9 19,0vineyard ecosystem I, 2008 6,85 7,19 17,4 20,2vineyard ecosystem I, 2009 7,50 7,15 17,0 20,0vineyard ecosystem II, 2007 7,25 7,2 16,0 17,8vineyard ecosystem II, 2008 7,65 7,5 15,5 17,5vineyard ecosystem II, 2009 7,89 7,58 15,5 18,3vineyard ecosystem III, 2007 6,90 6,45 13,1 17,5vineyard ecosystem III, 2008 7,14 7,0 14,0 18,0vineyard ecosystem III, 2009 7,70 7,15 14,8 18,3118