Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1
Written by Minodora TUDORACHE, Ioan CUSTURĂ, Gratziela Victoria BAHACIU, Andra Dorina ŞULER, Adrian Irinel DRĂGHICIU
In this study, the technological development of two wines obtained from the Feteasca Neagra grape variety was investigated, by the comparison of production methods and the wine’s specific characteristics. Although wines were made from the same grape variety, the differences between them are major. Wine production started from the same raw material, but harvested at different maturation periods, reaching different selection and processing methods, and aging methods. As for the production technologies, classical technology, and thermomaceration were used to obtain V-type wine and an artisanal technology for A-type wine (with fermentation in clay amphorae and then continued in oak barrels for 24 months, followed by bottling to aging for a minimum of 12 months). Finally, wine A-type had a lower density of 0.27% and residual sugar of 62.82%, a higher total acidity of 5.77 %, and an alcohol concentration of 13.15%. From the sensory point of view (taste, smell, color, clarity, aroma, general harmony), wine A-type received a higher score.
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