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Advanced wine production technology for local varieties grapes under microvinification conditions

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dc.contributor.author BALANUTA, Anatol
dc.contributor.author CRUDU, Sorina
dc.contributor.author NECULA, Larisa
dc.contributor.author CRUDU, Nicu
dc.date.accessioned 2025-04-30T10:41:53Z
dc.date.available 2025-04-30T10:41:53Z
dc.date.issued 2024
dc.identifier.citation BALANUTA, Anatol; Sorina CRUDU; Larisa NECULA and Nicu CRUDU. Advanced wine production technology for local varieties grapes under microvinification conditions. In: Modern Technologies in the Food Industry-2024: proceedings of the International Conference Modern Technologies in the Food Industry-2024, MTFI-2024, Chişinău, 17-18 October 2024. Chişinău: Tehnica-UTM, 2024, p. 92. ISBN 978-9975-64-472-3. en_US
dc.identifier.isbn 978-9975-64-472-3
dc.identifier.uri https://repository.utm.md/handle/5014/31130
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject local varieties en_US
dc.subject grape ripening en_US
dc.subject microvinification conditions en_US
dc.subject physical-chemical indices en_US
dc.subject alcoholic fermentation en_US
dc.title Advanced wine production technology for local varieties grapes under microvinification conditions en_US
dc.type Article en_US


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