2012, Volume 15, Issue 1
Physical and Chemical Characterization of Flavored and Demy Flavored Wines from Recas Vineyard
1 "Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Str. I. Raţiu 7-9, 550012 Sibiu, Romania
2 National Institute for Research and Development for Cryogenics and Isotopic Technologies - ICIT Rm. Valcea, Uzinei Street no. 4, P.O. Box Raureni 7, 240050, Ramnicu Valcea, Romania
*Corresponding author: Ovidiu Tita, E-mail: Ovidiu.firstname.lastname@example.orgPublished: May 2012
Wine, the wonderful liquor resulted by means of complete or partial fermentation of the technologically processed grapes or of fresh must. It contains easy to assimilate substances like: sugars, ethylic alcohol, glycerin, organic acids, tannin, esters, aldehyde, proteins, amino acids, vitamins, mineral salts and others. All these elements award the wine with organoleptic qualities, aroma and savor. The present essay studies the physical and chemical aspects of the flavored and demy flavored wines in “Recas” vineyard, the following breeds being selected: Muscat Ottonel, Sauvignon Blanc and Chardonney. The analyzed wines, sweet, semi sweet and demi-sec have been obtained through the vineyards’ technology that has been applied during the year of processing. As a wine analysis selection criterion, years 2010 and 2011 have been taken into consideration, years with very rich crops from the climatic, quality and quantity aspects. The results that have been obtained led to situating the wines in the geographical indication”Viile Timişului”.
Flavored wines, semi-flavored wines, physical and chemical properties.
Tag search Flavored wines semi-flavored wines physical chemical properties