Ciutina, V.

Dicu, Anca

Halmagean, L.

Muresan, Claudia

English

Publicatii USAMV Cluj-Napoca (University of Agricultural Sciences and Veterinary Medicine / Universitatea de Ştiinţe Agricole şi Medicină Veterinară din Cluj-Napoca)

 Buletin USAMV-CN, 62/2006   ISSN 1454-2382  THE PHYSICOCHEMICAL CHARACTERISTICS OF RED WINES OBTAINED FROM BURGUND VARIETY FROM MINIS VINEYARD  Mureşan Claudia, V. Ciutina, Anca Dicu, L. Hălmăgean  Universitatea “Aurel Vlaicu” din Arad, Facultatea de Inginerie Alimentara, Turism si Protectia Mediului, Str. Elena Dragoi, Nr. 3, Arad, Romania, E-mail: muresanclaudette@yahoo.com  Key words: total acidity, volatile acidity, alcohol, enzymatic mixtures  SUMMARY   The researches which were done regarded the evolution of physical and chemical factors for superior red wines from Burgund grapes variety obtained in Minis vineyard during five years period of time.  Superior qualitative red wines from Burgund Mare variety obtained with maceration fermentation technology in metallic rotation tanks, by adding Vinozym G enzymatic mixture, after the alcoholic and malolactic fermentation, were conditioned and stabilised. Wine maturation was made in oak wood cask and the obsolescence in glass bottles, assuring a content of 25-35 mg/l free SO2. Physicochemical analyses were made for the wine which pass through this technology, after the alcoholic fermentation was finished at 3; 6; 9; 12; 18 months and after that yearly so the wine obtained without adding enzymatic mixtures and the wine obtained through maceration – fermentation process, by adding Vinozym G enzymatic mixture. The alcohol content, the total acidity and volatile acidity were determined with an oeno–chemical distillation equipment (D.E.E.) equipped with steam generator (VADE) in purpose to determine the volatile acidity.  Analysing the obtained dates were observed that the total acidity of the wines treated with exogenous enzymatic mixtures, is higher comparative with the ones which weren’t enzymatic treated, but in both cases it is decreasing during the maturation and obsolescence period. The volatile acidity is smaller to enzymatic treated wines comparative with the ones which weren’t enzymatic treated and in both cases the maturation and obsolescence period of time is increasing. The alcohol content of wines obtained by Burgund grapes variety from Minis vineyard during the studied period of time is varying between  11,70 % vol. and 12,20 % vol. The alcohol quantity to wines which was enzymatic treated is 0,1-0,2 % vol. bigger comparative with the one which was not enzymatic treated. During the maturation and obsolescence period the alcohol quantity is decreasing by 0,2-0,3 % vol. in average. BIBLIOGRAPHY 1. GheorghiŃă M., Munteanu Camelia, Băducă Cîmpeanu C. – 2002 – Oenologie, vol. 2 – ObŃinerea, păstrarea şi condiŃionarea produselor vinicole, Editura Sitech, Craiova. 2. Revilla I., M.L. Gonzalez-San Jose – 2003 – Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines, International Journal of Food Science and Technology, pg. 29-36. 3. łârdea C., Sârbu Gh., łârdea Angela – 2001 - Tratat de vinificaŃie, Ed. „Ion Ionescu de la Brad”, Iaşi.  

THE PHYSICOCHEMICAL CHARACTERISTICS OF RED WINES OBTAINED FROM BURGUND VARIETY FROM MINIS VINEYARD

https://journals.usamvcluj.ro/index.php/agriculture/article/download/1684/1653

THE PHYSICOCHEMICAL CHARACTERISTICS OF RED WINES OBTAINED FROM BURGUND VARIETY FROM MINIS VINEYARD

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Publicatii USAMV Cluj-Napoca (University of Agricultural Sciences and Veterinary Medicine / Universitatea de Ştiinţe Agricole şi Medicină Veterinară din Cluj-Napoca)