Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Elena COARFĂ, Mona Elena POPA
The acidity of grapevine products has a major influence on several aspects. It is involved in the microbiological, tartan and protein stability, determines the color of wine and the speed of maturation and ageing, but in particular, determines the taste balance. This paper aimed to present the evolution of content in organic acids during the period 2017-2019 in the Valea Călugărească vineyard from three grapes cultivars: Cabernet Sauvignon, Merlot and Fetească Neagră which were analysed through Ion Chromatography (IC-MS) method. The experimental measurements established that the ripe grapes and the must contains in the beginning higher amounts of malic acid: for example in 2017, 1120 mg/l malic acid in November and only 324 mg/l in March 2018 comparing with next harvest when the malic acid content was in November 2018 - 1389 mg/l and decreased to 310 mg/l in March 2019. In terms of ecoclimatic conditions 2017 was characterized by a moderate heliothermal regime, especially in April and May, when the average annual values were overcome compared to 2018 when the heliothermic regime was high and based on relatively low water resources.
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