Studies on the compositional profile of wines obtained from Șarbă grapes

Abstract

Wines obtained from Șarbă grapes have become more and more interesting for Romanian wine drinkers who prefer whites with semiaromatic profile. The present study underlines the physical-chemical parameters of Șarbă wines obtained from grapes harvested in two Moldavian vineyards: Iași and Cotești. The grapes were processed according to the same technological scheme, that of the Oenology laboratory within the UASVM Iași, specific for aromatic wines. The 2013 grapes were macerated for 24 hours at 15 °C and then pressed. The free fall must and the press must were fermented separately. In the end, four wine samples were obtained, two from each vineyard. After 6 months, the samples were analysed from a physical-chemical point of view, according to OIV standards.The obtained analyses accentuate the importance of the climatic conditions on the compositional profile of wines.