Comparative Study of the Biotypes of Busuioaca de Bohotin Variety from Husi Vineyard
Abstract
Busuioacă de Bohotin grapes were harvested at technological maturity in 2014, both biotypes (dark violet biotype and rose biotype) being from Huși vineyard. The wines were obtained by applying four types of maceration processes: maceration-fermenation, microwave maceration, ultrasound maceration and cryomaceration. After obtaining the wine samples they were characterized from a physical-chemical and sensorial point of view, the main objective of the study being to compare the dark violet biotype and rose biotype of the Busuioacă de Bohotin variety. It was observed that there are major differences between the two biotypes of Busuioacă de Bohotin variety on physical-chemical and sensory characteristics, the highest value for all the characteristics being recorded by the dark violet biotype.
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