Research on the Grape Ripening Process in the Odobești Vineyard Area
Ionica BOSOI | Liliana ROTARU | Marioara PUȘCALĂU
Grape ripening is a very complex biochemical process on which the quality of the must and the wine depends, its evolution being differentiated according to the variety and the climatic conditions. The current global and zonal climate changes are also directly influencing the development of physiological and biochemical processes during grape ripening. This study presents the analysis of the process of growing and ripening grapes at four varieties of vines for white wines, created at R.D.S.V.V. Odobești (Șarba, Băbească gri, Miorița and Vrancea) in the period 2020-2021, by analyzing the dynamic evolution of the three parameters that define the process of grape ripening: average mass of 100 berries (g), sugar content (g/L) and total acidity (g/L H₂SO₄), from veraison to grape harvest. During the study period the average duration of the grape ripening process was shorter (38.3 days), compared to the multiannual average (42.5 days), which confirms the influence of actual climate change in Odobești viticultural area.
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