Qualitative Assessment of the Red Wine Varieties Grown in Dealu Bujorului Vineyard

Florin Dumitru Bora, Alina Donici, Aurel Ciubuca, Elena Postolache, Gabriel Tabaranu, Viorica Enache, Nicolaie Birliga, Nastasia Pop, Claudiu Bunea


Wine is considered to be a hydro alcoholic solution with more than 1000 components associated in an extremely complex manner, some of them can pass from grapes in an unchanged state, and some are formed during alcoholic and malolactic fermentation, while others appear due to the reactions between substances in their natural state, or based on the existing ones. The presence of phenolic substances in wine is essential, representing a major contribution in the forming of specific characteristics such as: colour, aroma and taste, thus allowing the distinction between different types of wine. The main purpose of this research is to evaluate the physicochemical composition of the three acknowledged varieties of young wine from the Dealu Bujorului vineyard (‘Merlot’, ‘Cabernet Sauvignon’ and ‘‘Fetească Neagră’’), obtained under the culture conditions of 2012 - 2013 - 2014 years. The oenological parameters were determined after the national STAS regulations and effectively OIV methods. Statistical methods were employed in order to assess the organic and inorganic potential of wine. The ecoclimatic conditions studied in the Dealu Bujorului, Bujoru Wine Centre, highlighted the exceptional viticultural character of Romania as well as the authenticity character encountered in the large variety of wines produced in this area. Results also show that the vine varieties of cultivated in the Vineyard of Dealu Bujorului have a high content of macroelements (‘Merlot’ (890.01 ± 6.35 mg/L (2013)), ‘Cabernet Sauvignon’ (111.36 ± 3.53 mg/L (2013)) and Feteasca neagră (97.30 ± 0.46 mg/L (2014)) that are very important for human’s health. Wine quality parameters analyzed shows that are influenced by the area of culture of vine but also they are influenced by the technology of winemaking.


vine, Vitis vinifera, red wine, quality, spectrophotometer method.

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DOI: http://dx.doi.org/10.15835/buasvmcn-hort:12129

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