Abstract:
The studies carried out had as main aim to get data concerning the assessment
of variety authenticity (variety trait), as a result of modifying the ratios between main
anthocyans from wines obtained by the technological variants of maceration-fermentation
(classical system, rotary tanks, thermo-maceration and carbonic maceration) of grapes
belonging to the four black varieties (Cabernet Sauvignon, Merlot, Fetească neagră, and
Băbească neagră) cultivated in the Dealu Bujorului Vineyard. The values of ratios between
main anthocyans (Dp, Cy, Pt, Po, Mv, Po-a, Mv-a, Po-cm, Mv-cm), in area percentages (%
area), reported to the concentration of malvidine in wines obtained from the four studied
varieties were assessed according to the chromatograms drawn for each wine. The ratios of
area percentage in main anthocyans from wines could be used in order to establish the identity
and authenticity of black varieties cultivated in the Moldavian vineyards. The values obtained
for each variety will complete the database of these varieties in Romania. Our study has shown
that there was a differentiation between native varieties (Fetească neagră, and Băbească
neagră) and the French-origin ones (Cabernet Sauvignon and Merlot), if we take into account
the ratio of sums between the acetylated and coumarilated anthocyans.
