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 on the composition characteristics of quality white wines. The wines can be 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 recorded both alcoholic strength and the total acidity is specific for the three analysed varieties. The wines have a quite low antioxidant protection, the average level of free SO2 being less than 50 mg/L (3.56-5.28 mg/L) at a level of total SO2 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 CH3COOH in ‘Italian Riesling` or 0.65 g/L at ‘Fetească albă`, these values ar below of the permissible limit of 1.08 g/L CH3COOH. 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.
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