INFLUENCE OF MATURATION ON TECHNOLOGICAL PARAMETERS OF WHITE WINE CHARDONNAY AND PINOT GRIS

Ana LEAHU, Sonia AMARIEI(GUTT), Marcel AVRĂMIUC, Cristina-Elena HREŢCANU, Cristina DAMIAN, Mircea OROIAN

Abstract

The aim of the study was to determine, for two white wine varieties Chardonnay and Pinot Gris, the influence that wine maturation has on its chemical properties. For the experimental study we used two varieties of sweet wine from the same vineyard and the same year, with different periods of maturation. Harvesting took place when the grapes reached technological maturity, at a sugar content of 210-225g/l. We intended to highlight the improvement of wine quality during the aging period on the basis of the physico-chemical analysis made at the beginning and, after 24 months, at the end of the aging period. We analyzed the influence of aging on the chemical composition of wine, measuring its alcohol concentration, total acidity, volatile acidity, fixed acidity, pH (acidity real/ion), free and total SO2 content, total dry extract and non-reducing extract. The maturation had a significant effect on volatile acidity, fix acidity, pH, SO2 free, SO2 total, sugars, conductivity, total dry extract and non-reducing extract, while alcoholic concentration, total acidity and density were not significantly affected.

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