Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1
Written by Lucica NISTOR, Paula POȘAN, Camelia HODOȘAN, Andra ȘULER, Marius MAFTEI, Şerban PURDOIU
The paper proposed an analysis of the physico-chemical composition of several types of grape varieties (white and red). Their analysis was done during the years 2019-2021 at a winery in Prahova County. The determinations were made on must, and the analyzed varieties were: Sauvignon Blanc, White Fetească and Black Fetească. The sugar content was determined, which is an important parameter in wine-making to estimate the favorable time for harvesting, but also to decide what wine is produced (dry, sweet, semi-sweet). The total acidity of the wine was also determined, acids representing important components of the wine. Low acidity will cause a "flat" and uninteresting taste, and too much acidity will cause an overly sour and astringent taste. At the same time, the pH was analyzed, which affects the taste, sugar, acidity level and stability of the wines. The observed values were in normal limits.
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