Studies on some Aligoté wines obtained through different wine-making technologies

Abstract

The influence the fermentation volumes have on the sensory profile of the final productis very important.Aligoté grapes from Bucium viticultural center, Iasi vineyardwere used. After crushing, destemming and pressing, the marc was divided into containers of various volumes, from 25 L demijohns to 1000 L tanks. Various selected yeasts was innoculated. For the organoleptic annalysis of wines obtained by the fermenting Aligoté musts, a sensory analysis was organized for each wine assortment.The wines obtained in the industrial system show notes of fresh cut grass and hay and more pronounced notes of green fruits, with a stronger minerality. The texture and persistence of the wines obtained at small scale production are more obvious