COMPOSITIONAL QUALITY ASSESSMENT OF WINES PRODUCED IN SILVANIEI VINE GROWING CENTER OF ȘIMLEUL SILVANIEI, 2013- 2015 HARVEST

Abstract

Wine is a food product produced exclusively by partial/total alcoholic fermentation of fresh grapes. From a chemical point of view, wine is a complex mixture consisting of water, sugar, ethanol, amino acids, polyphenolic compounds, anthocyanins, organic/inorganic materials. Viticulture depends on meterorological conditions. The wine industry from Romania is particularly involved in the controversial effects generated by climate change. Although the overall effects of climate change on Romanian viticulture are uncertain, it is known that grapevine yields diminish with the occurrence of abiotic stress, such as freezing temperatures, increasing soil salinity and drought because of the varying effects on grape quality. The purpose of this work is to present data relating to the composition characteristics of some quality wines from the Șimleul Silvaniei in the new climate conditions over the last few years. The biological material consisted of the varieties: Fetească regală (F.r.), Fetească albă (F.r.), Italian Riesling (R.i.) and Furmint (F.m.). The weight values obtained for 100 grains (182.06±5.98 g F.a. 2014), sugar (202.28±2.98 g/L F.a 2013), titratable acidity (9.39±0.03 g/L C₄H₄O₆ F.m 2014), acidity (4.70±0.09 g/L H₂SO₄ F.m. 2014), pH (3.92±0.24 R.i. 2014) in grapes and reducing sugars (2.63±0.17 g/L F.a. 2015), total dry extract (27.73±1.29 g/L R.i. 2013), non-reducing extract (26.62±0.46 g/L R.i. 2013), total acidity (7.65±0.11 g/L C₄H₄O₆ F.r. 2013), volatile acidity (0.57±0.04 g/L CH₃COOH) of wine, are specific to the four varieties analyzed. The correlation analysis revealed a number of strong correlations between the qualitative characteristics of wine and composition of grapes.