Monitorizarea fermentaţiei alcoolice a musturilor obţinute din soiuri de struguri rizogene
2024
Filimon, Gheorghe
In the current context of the wine-growing industry it is crucial to develop grapevine varieties that produce high quality grapes, with high yields, resistant to diseases and pests, thermal shocks, drought, and that meet the physico-chemical parameters necessary for the production of quality wines. This study concerns the parameters of ripeness of grapes of rhizogenic varieties (Alexandrina, Augustina, Malena, Nistreana, developed at the Institute of Genetics, Physiology and Plant Protection of the USM), the parameters of must during alcoholic fermentation, the evolution of polyphenolic complex during alcoholic fermentation, the undesirable phenomenon of spontaneous pinking oxidation, encountered in white wines, practical methods of elimination of pigments responsible for this phenomenon. The purpose of this study is to evaluate the wine-making potential of autochthonous rhizogenic varieties, to monitor the alcoholic fermentation of must obtained from them, the extraction of polyphenolic compounds from the solid parts of the must during the maceration-fermentation process, the susceptibility of the obtained wines to spontaneous oxidation, manifested by rosé-oxidation of wines, the efficiency of different methods in eliminating the pinking phenomenon from the studied wines. The study tested alcoholic fermentations under microvinification conditions and in a bioreactor, which allows maintaining a constant temperature and stirring of the musts, to which selected yeasts were added.
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Editorial Technical University of Moldova
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