Research on the Quality of the Three White Wine Varieties in Transylvania, Harvest of 2013-14

Abstract

The wine quality is based on three factors which are globally referred to as the"quality triangle": the climate and the soil (affect the quality of the grape); the type of grape (the varieties of vine-varietals); and the human factors, which include cultivation techniques, production, preservation and aging methods. The purpose of this paper is to present data regarding the composition characteristics of quality white wines. The wines were obtained from vine varieties commonly planted in Transylvania from 2013-2014, in the new climate conditions due to global warming, which increases the amount of useful temperatures during the growing season and the maturation of the grapes. The biological material used was represented by three grape varieties: 'Fetească albă', 'Fetească regală' and 'Italian Riesling', in four different areas: Baia Mare, Șimleul Silvaniei, Turulung Vii and Blaj. The values obtained for alcoholic strength and the total acidity is specific for the three analysed varieties. The wines has a quite low antioxidant protection, the average level of free SO 2 being less than 50 mg/L (3.56-5.28 mg/L) at a level of total SO 2 between 44.80-52.52 mg/L. Wines are microbiologically stable and this is highlighted by low volatile acidity values of 0.42 g/L CH 3 COOH in 'Italian Riesling' or 0.65 g/L at 'Fetească albă', these values ar below of the permissible limit of 1.08 g/L CH 3 COOH. Based on these results, it can be stated that the wines produced are dry, fruity, slightly acidic, yellow-green colored, and have a specific taste for each variety.

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

“…Europe has the highest percentage 51% of the global surface cultivated with vines, followed by Asia, America, and Africa (Gonçalves da Silva et al, 2008). The wine-growing area in Romania has decreased since the 1990s, currently it ranks fifth in Europe after Spain, Italy, France and Portugal, so that in 2013 Romania had an area of 229 000 hectares planted with vines (Bora et al, 2015).…”

Power ultrasound to enhance the fermentation process of traditional Taiwanese rice wine

“…The total acidity of rice wine samples was measured based on a method described in a previously published work (Bora et al, 2015). Briefly, 10‐mL sample was combined with one drop of 1% phenolphthalein (Alfa Aesar, Ward Hill, MA) and titrated with 0.1 N NaOH (UniRegion Bio‐Tech, Taoyuan, Taiwan) solution.…”

“…The total acidity of rice wine samples was measured based on a method described in a previously published work (Bora et al, 2015).…”

Phenolic composition and anti-DPPH radical scavenging activity of plum wine produced from three plum cultivars

“…From the chemical point of view, the matter is represented by: fixed organic acids (tartaric, malic, succinic and lactic acid), glycerol, 2,3-butane-diol, sugars, tannins and dyes, pectin, gums, etc. 21 The total dry extract varied from 58.19 to 75.26 g L -1 , and ash from 4.17 to 6.22 g L -1 . The highest content of total dry extract and ash were recorded in wines from Trnovača cultivar.…”