BIOTECHNOLOGICAL POTENTIAL OF ENVIRONMENTAL ROSE WINE PRODUCTION IN MOLDOVA

Liviu VACARCIUC

Abstract


The regime of technological modes of jus “must” extraction from Moldavian red sorts of grape in order to get pink color wine, was studied. There have been elaborated new grapes selection for the preparation of dry pink wines, a range of important conditions for the batch, as well as detected the technological schemes of processing the red grape sorts. Recommendations have been proposed related to the grape varieties used as wine raw materials in Moldova. It also enables to perform the main operation at the initial stages of wine making, crushed grapes maceration, in the regime, chosen according to the nomogram, that dependes on the contents of phenol complexes in the raw materials and the extraction temperature. The characteristic color features of the pink wines on the base of optic density in a 5-mm pot with light penetration 420, 520 and 620 nm (for Glories), was detected.

Keywords


rose wines; grapes; processing; juice; pressure, anthocyanins, color

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DOI: http://dx.doi.org/10.15835/buasvmcn-hort:568




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