VITICULTURAL TECHNOLOGICAL LINKS TO MAXIMIZE THE COLOR POTENTIAL OF QUALITY RED WINES AT SCDVV BUJORU

Authors

  • Aurel Ciubucă Research and Development Station for Viticulture and Vinification Bujoru, Romania
  • Oana Liliana Cioroi Research and Development Station for Viticulture and Vinification Bujoru, Romania
  • Viorica Enache Research and Development Station for Viticulture and Vinification Bujoru, Romania
  • Marius Florin Stoica Research and Development Station for Viticulture and Vinification Bujoru, Romania

DOI:

https://doi.org/10.52846/bihpt.v27i63.24

Keywords:

anthocyanins;, tannins;, climate,

Abstract

Climatic conditions of the study years reveal a dry climate, both atmospheric and pedological through the large number of days with maximum temperatures > 30°C, of 69 days in 2020 and 37 days in 2021, compared to the multi-year average of 40 ,7 days, maintaining the same trend. These conditions left their mark on the phenolic and technological ripening of black grapes as raw material for winemaking. The red wines were made by applying a technological scheme, previously verified, and the resulting wines present a potential of intense color and aromas, realized through coloring intensity, high anthocyanins and polyphenols. Maturation of red wines in barriques insignificantly decreases the coloration, and the coloring intensity decreases by only 4-11%. This technology has proven to be reliable for obtaining quality red wines.

Downloads

Published

2022-12-16

Issue

Vol. 27 No. 63 (2022): ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering

Section

Articles