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

Teliban, Iulian-Valentin; Colibaba, Lucia-Cintia; Zamfir, Cătălin-Ioan; Niculaua, Marius; Odăgeriu, Gheorghe; Tudose Sandu Ville, Ștefan; Costea Savin, Zenaida; Cotea, Valeriu V.

dc.contributor.author	Teliban, Iulian-Valentin
dc.contributor.author	Colibaba, Lucia-Cintia
dc.contributor.author	Zamfir, Cătălin-Ioan
dc.contributor.author	Niculaua, Marius
dc.contributor.author	Odăgeriu, Gheorghe
dc.contributor.author	Tudose Sandu Ville, Ștefan
dc.contributor.author	Costea Savin, Zenaida
dc.contributor.author	Cotea, Valeriu V.
dc.date.accessioned	2021-04-27T08:38:27Z
dc.date.available	2021-04-27T08:38:27Z
dc.date.issued	2017
dc.identifier.citation	Teliban I. V., Cintia Colibaba, C. Zamfir, M. Niculaua, G. Odăgeriu, Ș. Tudose Sandu Ville, Zenaida Costea-Savin, V. V. Cotea. 2017. "Studies on some Aligoté wines obtained through different wine-making technologies". Lucrări Stiinţifice USAMV - Iași Seria Horticultură, 60(2): 227-230.
dc.identifier.uri	https://repository.iuls.ro/xmlui/handle/20.500.12811/997
dc.description.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	en_US
dc.language.iso	en	en_US
dc.publisher	“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași	en_US
dc.subject	Aligoté	en_US
dc.subject	wine fermentation	en_US
dc.subject	yeast	en_US
dc.subject	winemaking	en_US
dc.subject	fermentarea vin	en_US
dc.subject	levuri	en_US
dc.subject	vinificaţie	en_US
dc.title	Studies on some Aligoté wines obtained through different wine-making technologies	en_US
dc.title.alternative	Studii asupra unor vinuri de Aligoté obtinut prin diferite tehnologii de vinificaţie	en_US
dc.type	Article	en_US
dc.author.affiliation	I. V. Teliban, C. Colibaba, Ș. Tudose Sandu Ville, Z. Costea-Savin, V. V. Cotea, University of Agricultural Sciences and Veterinary Medicine Iasi, Romania
dc.author.affiliation	C. Zamfir, M. Niculaua, G. Odageriu, Oenological Research center –Iasi Branch of Romanian Academy
dc.publicationName	Lucrări Stiinţifice USAMV - Iași Seria Horticultură
dc.volume	60
dc.issue	2
dc.publicationDate	2017
dc.startingPage	227
dc.endingPage	230
dc.identifier.eissn	2069-8275