Aspecte privind contribuţia acizilor la realizarea concentraţiei ionilor de hidrogen a vinurilor albe din centrul viticol AVEREŞTI-HUŞI
2013
Odăgeriu, Gh. (Romanian Academy. Research Center for Oenology, Iași (Romania) | Zamfir, C. (Romanian Academy. Research Center for Oenology, Iași (Romania) | Crețu, C. (Vinicola Averesti 2000 S.A., Avereşti Village, Vaslui County, (Romania) | Alexandru, C. (Research and Development Station for Viticulture and Winemaking, Iaşi (Romania) | Cotea, V. ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași (Romania)
The present article discusses aspects regarding the acids’ contribution in developing the hydrogen ions’ concentration in white wines from Avereşti-Huşi viticultural center. The study comprised of 14 quality white wines (out of which 4 dry, 3 demidryi, 3 demisweet and 4 wines“AVE” type), obtained from Zghihară, Fetească regală, Aligoté and Fetească albă grape varieties, within thel S.C. “Vinicola Avereşti 2000” S. A. Huşi in 2011. The concentration of hydrogen ions, usually expressed in a logarithmic form through pH, in important in the field of oenology becuase it allows for a closer correlation between wine’s real acidity and the intensity of the sour taste perceived during sensorial analysis (Sauciuc J. şi colab., 1998). The contribution (%) of the acids in forming the hydrogen ions from the analysed wines is as follows: 47.04÷54.28% malic acid: 37.62÷42.39% tartaric acid: 2.54÷4.02% lactic acid: 1.94÷3.22% succinic acid: 1.68÷2.69% citric acid: 1.23÷1.68% uronic acids: 0.67÷1.46% volatile acids. The pH values, calculated using relation no. 3 based on the hydrogen ions [H+] concentration is situated quite near the pH values measured experimentally. In comparison, the values of the analyzed wines are registered between 0.011 and 0.043, (relative standard deviation δr is between 0.33 and 1.34%) pH units. The concentration of the hydrogen ions, calculated by using relation no. 2 can be used with large applicability in the oenological practices. It can, for example, anticipate by calculating, the wine’s pH that results from the blending of several wines in varying proportions or the pH changes seen to be caused bytartaric acid precipitations or corrections applied to wine.
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