Caracteristici organoleptice ale unor vinuri spumante experimentale

There are two main production processes for the quality sparkling wines: traditional and „charmate“methods. In the traditional procedure, the second alcoholic fermentation of the base wine is carried out in sealed bottles. Some of the most popular sparkling wines, such as Champagne and Cava, are produced by the traditional method. Sensory and organoleptic characteristics are one of the most important indicators of sparkling wine quality for the acceptability of a product by consumers. So, this research is focused on the study of the influence of different yeasts strains on the organoleptic profile of the experimental sparkling white wines produced by traditional method. Therefore, a Muscat Ottonel grape must was used and passed by a reverse osmosis process. The obtained permeate was mixed with a calculated amount of the concentrate to generate a must with a potential of 10.5% (v/v) alcohol, in order to obtain the base wine for the second fermentation. The obtained, stabilized, sparkling wine was analyzed for oenological parameters and to determine the organoleptic characteristics. Following the organoleptic analysis, the significant differences in the sensory profile for the analyzed wine samples were confirmed

Junimea Vinului Iași – un grup local de inițiativă și promovare oenologică

This paper presents the Junimea Vinului Iași group description. This group is made up of wine lovers with different backrounds and hase as a aim to promote the culture of wine quality. The group holds regular meetings were they discussed various oenological topics, also wine tastings and promoting various wine producers in cyberspace and beyond. As a result of a year of activity, the group has developed co-opting various subject areas and develop a series of recommendations that are promoted via internet (social media networking)