The controlled technology for obtaining aromatic quality wine from Muscat Ottonel variety at the research and development station for vine and winemaking from Târgu Bujor

Abstract

To implement the control technology it was used the technology developed infrastructure segment, namely: the harvesting of grapes in plastic crates, the transportation of grapes using the laboratory equipment, the electronic quantitative and qualitative evaluation to determining the sugar content and total acidity; the sorting and selection of grapes; the removing of grapes from cluster and the crushing of grapes with a mini smashing instrument made of stainless steel; the maceration before the fermentation made in small capacity pneumatic press for 12 hours; the controlled fermentation with specific enzymes in 500 L tanks with controlled-temperature cooling jackets. The must (unfermented wine) was obtained by stopping the fermentation process when the desired alcohol content was achieved, preserving a certain quantity of sugar specific for this type of wine. For the current research for producing this aromatic wine with this type of flavour, enzymatic extracted flavours from the grapes were used in the before fermentation stage during the cold maceration. The alcoholic fermentation was carried out in the presence of selected yeasts and nutrients with a complex composition.