Progress of Cryogenics and Isotopes Separation

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The National Conference with international participation on New Cryogenic and Isotope Technologies for Energy and Environment - EnergEn 2018 is organized by the National Research-Development Institute for Cryogenic and Isotopic Technologies - ICSI Rm. Valcea with the scientific participation of the University of Pitesti and the University of Craiova and will be held at Baile Govora, in 2018.

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PHYSICAL AND CHEMICAL CHARACTERIZATION OF FLAVORED AND DEMY FLAVORED WINES FROM RECAS VINEYARD

 

 

Ecaterina Lengyel1, Letitia Oprean1, Kettney Otto1, Ramona Iancu1, Bociu Diana2,  Ovidiu Tita1*

 

1“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Str. I. Raţiu 7-9, 550012 Sibiu, Romania

 

 

ABSTRACT

 

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”.          

 

Keywords: flavored wines, semi-flavored wines, physical and chemical properties