THE PHYSICOCHEMICAL CHARACTERISTICS OF RED WINES OBTAINED FROM BURGUND VARIETY FROM MINIS VINEYARD

Abstract

SUMMARY The researches which were done regarded the evolution of physical and chemical factors for superior red wines from Burgund grapes variety obtained in Minis vineyard during five years period of time. Superior qualitative red wines from Burgund Mare variety obtained with maceration fermentation technology in metallic rotation tanks, by adding Vinozym G enzymatic mixture, after the alcoholic and malolactic fermentation, we re conditioned and stabilised. Wine maturation was made in oak wood cask and the obsolescence in glass bottles, assuring a content of 25-35 mg/l free SO 2. Physicochemical analyses were made for the wine which pass through this technology, after the alcoholic fermentation was finished at 3; 6; 9; 12; 18 months and after that yearly so the wine obtained without adding enzymatic mixtures and the wine obtained through maceration ‐ fermentation process, by adding Vinozym G enzymatic mixture. The alcohol content, the total acidity and volatile acidity wer e determined with an oeno‐chemical distillation equipment (D.E.E.) equipped with steam generator (VADE) in purpose to determine the volatile acidity. Analysing the obtained dates were observed that the total acidity of the wines treated with exogenous enzymatic mixtures, is higher comparative with the ones which weren’t enzymatic treated, but in both cases it is decreasi ng during the maturation and obsolescence period. The volatile acidity is smaller to enzymati c treated wines comparative with the ones which weren’t enzymatic treated and in both cases t he maturation and obsolescence period of time is increasing. The alcohol content of wines ob tained by Burgund grapes variety from Minis vineyard during the studied period of time is varying between 11,70 % vol. and 12,20 % vol. The alcohol quantity to wines which was enzymatic treated is 0,1-0,2 % vol. bigger comparative with the one which was not enzymatic treated. During the maturation and obsolescence period the alcohol quantity is decreas ing by 0,2-0,3 % vol. in average. BIBLIOGRAPHY