THE INFLUENCE OF AGEING ON LEES ON THE QUALITY OF WHITE WINES FROM THE MURFATLAR VINEYARD

Ageing of wines on lees allows the release of different compounds such as mannoproteins and polysaccharides into wines during yeast autolysis. Yeasts can release polysaccharides, mainly mannoproteins, from the cell wall, not only during autolysis but also during alcoholic fermentation of the must. The polysaccharides released and more particularly the mannoproteins are wall constituents of yeast. We followed the effect of ageing on lees in 3 white wines from the Mulrfatlar vineyard, vintage 2020. We adopted 3 different maturation periods on yeasts: 10, 20 and 30 days. The results show that this technique offers great prospects for improving the quality of white wines

RESEARCH ON THE PHENOLOGY OF THE VARIETIES CULTIVATED IN ECOLOGICAL AND CONVENTIONAL SYSTEM IN THE GROWING SEASONS 2018 IN THE MURFATLAR VITICULTURAL AREA

The study carried out in the vintage 2018 in the Murfatlar winegrowing area included 6 varieties and two culture systems: conventional and ecological. The evolution of the phenological stages in the 6 varieties showed that the duration of the growing season, from the budburst to the fall of the leaves was between 196 and 205 days, depending on the variety. The conventional or ecological culture system had no influence on the duration of the phenological stages

STUDIES ON THE MAIN CHEMICAL COMPOUNDS AND QUALITY INDICES OF RED WINES FROM THE MAIN VINEYARDS IN OLTENIA

Recently, worldwide, there has been a decrease in wine consumption, as the consumer has become much more attentive to the quality of this food, refusing products that do not meet certain standards. At the same time, the new world wine regions specialize in quality production, coming on the market with a varied offer and at a convenient price. The fame of the particularly pleasant characteristics of Romanian wines is given not only by the extremely high value of several local varieties, which have given fame to some wine centers: Fetească alba by Alba Iulia, Grasa by Cotnari, Tămâioasă by Drăgăşani, or by Pietroasele, Busuioacă by Bohotin, Fetească neagră de Nicoreşti, Negru de Dragasani, etc., but also the fact that the most famous foreign varieties, which made famous certain regions and countries (Traminer, Sauvignon, Cabernet Sauvignon, Merlot, Pinot), cultivated in Romania wines that have often equaled or surpassed, by their "generosity" and finesse, those of the countries of origin. For wine and especially red wine, it is important to establish its typicality and authenticity due to its impact on the large mass of knowledgeable consumers who value quality and safety.

THE INFLUENCE OF MACERATION DURATION ON THE QUALITY OF RED WINES FROM THE MURFATLAR VINEYARD

Maceration is the main technological stage in red vinification. The duration of maceration is the main technological factor that influences the intensity of extraction of phenolic compounds and aromas from grapes. In this study we applied different maceration times to the vinification of three red varieties from the Murfatlar vineyard and we found significant differences between wines in terms of composition and sensory properties

THE EVOLUTION OF GRAPES RIPENING DURING GROWING SEASON 2021 IN DRĂGĂȘANI VINEYARD

Harvesting grapes at optimum maturity is an essential condition for obtaining wines of the desired quality. The ripening of the grapes is a dynamic process, that is why the physico-chemical parameters followed for the evaluation of the quantity and quality of the harvest are constantly changing both in terms of their values and the relationships between them. Harvesting grapes at maturity corresponding to the type of wine to be obtained requires rigorous monitoring of the dynamics of maturation. In the Drăgășani vineyard, the local varieties, older or newer, enjoy a special appreciation. In order to be able to highlight its full qualitative potential, harvesting grapes at optimal maturity is the first condition, especially in the wine-growing years characterized by special climatic conditions, such as 2021

THE FAVORABILITY OF THE VITICOL YEAR 2018 FOR THE CULTURE OF WINE IN THE ECOLOGICAL SYSTEM IN THE MURFATLAR VITICULTURAL AREA

The culture of the vine in an ecological system requires particularly favorable climatic conditions that allow the growth, development and maturation of the grapes under optimal conditions. To do this, the climatic conditions must limit as much as possible the development of diseases and pests. Therefore, the temperature regime and the water regime are prime factors for the favorability of a wine-growing area. Research has shown that the year 2018 was particularly warm but also with a surplus of rainfall, especially during the growing season, which also led to a decrease in the duration of the sun's brightness. Therefore, the year 2018 was more favorable to the ecological system for the white varieties and less favorable for the red varieties