Abstract:
The aim of the research was to refine the technology for producing dry wines from local varieties – Feteasca Alba, Feteasca Regala, Legenda, and Viorica - grown in different vine regions under microvinification conditions, in order to enhance their aromatic potential. The analysis of physicochemical indices was conducted using the following equipment: the Foss Near Infrared (NIR) analyzer from Puhoi, the Gibertini DEE distiller (Gibertini, Italy), the digital DR 6300 spectrophotometer (A. Kruss Optronic, Germany), the Glass Chem VA-1 distiller with electric heater (Glass Chem, South Africa), the Glass Chem SO2 analyzer (Glass Chem, South
Africa), and the PG T70+ spectrophotometer (United Kingdom). The results of the research led to the development of an optimized technological scheme for
the production of dry white wines, focusing on highlighting their distinct aromatic characteristics.
This process involved improving winemaking techniques and carefully selecting the grapes to
produce a dry white wine with pronounced and well-defined aromas. The comparative analysis of the aromatic profiles and physicochemical properties of the indigenous white grape varieties Feteasca RegalA, Viorica, and Legenda from the Codru and Valul lui Traian regions, along with the sensory analysis of the wine produced from these five varieties, demonstrated that, although the wines exhibit similar quality trends during the technological process, they significantly depend on the taste characteristics of the grapes of each variety and the aromatic profile of the wine. This was assessed by the Oenology and Chemistry Department, through a group of expert wine and alcoholic beverage tasters, as well as small producers.