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

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

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

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

Upaya Memperluas Kawasan Ekonomis Cendana Dinusa Tenggara Timur

Walaupun cendana (Santalum album L.) pada masa lalu merupakan komoditi yang memiliki peran ekonomi bagi PAD (Pendapatan Asli Daerah), namun ironisnya populasi tanaman tersebut di daerah sebaran alaminya (NTT) mengalami penurunan yang cukup signifikan dari tahun ke tahun. Bahkan dilaporkan bahwa komoditi ini sejak tahun anggaran 2000 tidak lagi memberikan sumbangan terhadap PAD. Upaya pemulihan potensi komoditas ini telah dilakukan oleh Dinas Kehutanan Propinsi NTT melalui berbagai kegiatan seperti pembibitan,penanaman, pemeliharaan dan pengamanan, meskipun hasilnya belum menggembirakan. Untuk itu upaya lain yang juga diusahakan adalah dengan memperluas kawasan ekonomis cendana, dengan merubah perlakuan konvensional menjadi intensifikasi dalam budidayanya

The study regarding the agrobiological and technological properties of some clonal elites for table grapes, under the conditions of the Murfatlar vineyard

At the Research and Development Station for Viticulture and Vinification Murfatlar, in the period 2019 – 2022, was carried out clonal selection work on two cultivars for table grapes, respectively: 'Victoria' and 'Coarnă neagră'. The research consisted of the comparative study of five clonal elites of each cultivar, regarding their agrobiological and technological qualities, correlated with the specific climatic conditions of the Murfatlar vineyard. The five elites of each cultivar were studied and analyzed compared to the characters of the initial cultivar (the control). In the case of the 'Victoria' cultivar, out of the five elites under study, the one that stands out is the clonal elite ‘Victoria 57/4/7', which has great vigor, good fertility 63-73%, and high productivity. The preservability of grapes on the bush is long, about 30 days. Grape production is high, over 16-18 t/ha, of which 83-85% is commodity production. When are ripe for consumption, the grapes accumulate 140-150 g/l sugars, and the acidity is relatively low 3.8-4 g/l H2SO4. Regarding the cultivar 'Coarnă neagră', of the five elites under study, the one that stands out is the clonal elite 'Coarnă neagră’ 14/5/22', which has great vigor, high fertility, and medium ripening. The grape is large, cylindrical or cylindrical-conical in shape. Grape production is high, 20-25 t/ha, of which 85% is commodity production. The preservability on the bush is high, between 25-30 days. When are ripe for consumption, grapes accumulate 170–180 g/l sugars, and 5 g/l H2SO4 total acidity