Studiul privind influenţa gradului de maturare a strugurilor de soiul chardonnay asupra compoziţiei chimice a vinului
2013
Cibuc, M. (Academy of Sciences of Moldova. Scientific and Practical Institute of Horticulture and Food Technologies, Chisinau (Republic of Moldova)
To determine the influence of the degree of maturation of the grapes on the physico-chemical composition of white wines, were subjected to research wines from grapes Chardonnay produced by the same technological scheme using grapes harvested in the same plantation, but with different content in sugars and that : 190 g / l and 215 g / l .Wines were subjected to physico-chemical analysis and determine various indices as alcoholic degree, residual sugar, organic acids, glycerol, unreducible dry extract etc. Research has shown that wines made from grapes with a high content in sugars (215 g / l) are higher quality that those produced from grapes with a lower sugar content, the most popular in terms of organoleptic and having content in extract greater and the amount of glycerol in wine is almost 1.5 times higher.
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