Terroir 1996 banner
IVES 9 IVES Conference Series 9 Evolution of several biochemical compounds during the development of Merlot wine in the vinegrowing “Terroir” of Valea Călugăreasa

Evolution of several biochemical compounds during the development of Merlot wine in the vinegrowing “Terroir” of Valea Călugăreasa

Abstract

The qualitative and quantitative distribution of the phenolic compounds in red wines depends on cultivars features, on grapes maturation state, on grapes processing technology including must obtention, as well as on maceration-fermentation method (Margheri, 1981). The last two factors are responsible for the different phenolic composition of the wines produced from the same cultivar. Dealu Mare vineyard offers favourable conditions for a higher capitalization of Cabemet Sauvignon, Pinot noir, Merlot and Fetească neagră cultivars. The red wines having a middle or high content in phenolic compounds and a well-balanced phenolic composition are advisable for being developed in oak barrels (Sommers and Pocock, 1990).

The study which was undertaken at the Research Institute for Viticulture and Enology, Valea Calugareasca, during 1987-1995 was pursuing both the evolution of phenolic composition and wines color, and the influence of the keeping container on the quality of Merlot wine.

Download the PDF

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

M. VARGA, A. TUDORACHE, M. AVRAMESCU, P. BADEA

Research Institute for Viticulture and Enology, Valea Calugareasca,
2040, Prahova district, Romani

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Geological history and landscape of the Coastal wine-growing region, South Africa

The geology of the Western Cape testifies to the former existence of a late Precambrian supercontinent, its fragmentation, the closure of an ocean between the South African and South American continental precursors (Kalahari and Rio de la Plata cratons), the accumulation of marine sediments and limestones, and their compression during a collision between these cratons

Read More

Possible Reduction Method Of Volatile Acid Content And Polyphenols Of Tokaj Aszú Wines With The Aid Of Citosan Bactericid Wine-Treatments

The historical Tokaj region in northeast Hungary is a UNESCO World Heritage region since 2002 owning 5.500 ha vineyards. Produced from „noble rot” grapes, Tokaji Aszú is known as one of the oldest botrytized wines all over the world. Special microclimatic conditions (due to Bodrog and Tisza rivers, Indian summer), soil circumstances (clay, loess on volcanic bedrock) and grape-varieties (Furmint, Hárslevelű) of Tokaj-region offer favourable parameters to the formation of noble rot caused by Botrytis cinerea. The special metabolic activity of Botrytis results in noble rot grapes called “aszú” berries. The grapes undergo complex chemical modifications as the joint result of the enzymatic activity of Botrytis and the physical process of concentration.

Read More

Evaluation of state of vineyards and characterization of vineyard sites of the integrated area of Tokaj Kereskedőház ltd. in Tokaj region

The Tokaj Kereskedőház Ltd. is the only state owned winery in Hungary. The company is integrating grapes for wine production from 1100 hectares of vineyard, which consist of 3500 parcels with average size of 0,3 hectares, owned by about 500 families of the region. The vineyards are unevenly spread in total 27 village of Tokaj region.

Read More

Ten grapevine rootstocks: effects on vegetative development, production and grape quality of cv. Mencia in the d.o. Bierzo (Spain)

Grapevine rootstock is basic to achieve good adaptation of the vine to ground and environment.

Read More

Polyphenol content examination of Tokaji Aszú wines

We must state that two conditions above are only prevalent in the case when the processed grapes are full or over ripened, besides following the Tokaj wines preparation criterions (grape variety, soil, microclimate, vintage, etc.). These two conditions mentioned before were followed up only sensory based analysis up to now, altough the study of chemical idetified compounds which confirms these are obviuos.

Read More