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2015 | 49 |
Tytuł artykułu

The influence of geomorphology on the sensorial quality of red wines from the Șarba wine region, Odobești Vineyard

Autorzy
Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
This study aims at making a sensorial analysis of red wines from the Șarba wine region, Odobești Vineyard. In order to determine wines from a sensory point of view, we first studied the influence of geomorphology on the sensory character. In the analysis of red wines sensorial quality we used several wines from 2012 (i.e. Pinot noir, Cabernet Sauvignon, Black Fetească and Merlot), as 2012 was a beneficial year from the point of view of red grapes ripening, and the oenoclimatic index was favourable to obtaining savoury and flavoured wines. The vegetal flavour does not affect the wines’ harmony too much.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
49
Opis fizyczny
p.65-70,fig.,ref.
Twórcy
autor
  • "Lucian Blaga" University from Sibiu, Romania
Bibliografia
  • [1] Bautista-Ortin, A.B., Martinez-Cutillas, A., Ros-Garcia, J.M., Lopez-Roca, J.M. and Gomez-Plaza, E., 2005, Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins. International Journal of Food Science and Technology 40, 867–878
  • [2] Cano Lopez M. & Pardo Mínguez F., Lopez-Roca J.M., Gomez-Plaza E., 2009, Effect of microoxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines. American Journal of Enology and Viticulture, USA, vol. 57, pp 325-331.
  • [3] Cano-LopezM. & Lopez-Roca J.M., Gómez-PlazaE., Pardo-Minguez De Santis, D., Frangipane, M.T., 2010, Effect of prefermentative cold maceration on the aroma and phenolic profiles of a Merlot red wine Italian. Journal of Food Science, USA, vol. 22, pp 47–53.
  • [4] Chiriac Silviu, 2009, The ecological potential and biological exploitation of protected areas in Vrancea county, thesis.
  • [5] De Montmollin S., Dupraz Ph., Guyot Ch., Siefferman J.M., 2007, Monitoring of grape ripening red varieties. OF. The resulting synthesis of Gamaret, Switzerland Review Vitic. Arboric. Hortic. Vol. 39 (4), pp.269 – 277;
  • [6] Dupraz Ph., Aleid-Germanier L., De Montmollins S., Guyot Ch., Sieffermann J.M., 2008, Monitoring the maturation of red grapes varieties: 2. Synthesis of the resulting Pinot noir, Swiss Review Vitic, Arboric, Hortic., Vol. 40 (4), pp. 247 – 253;
  • [7] Gâștescu Petre, 2010, http://www.limnology.ro/water2010/Proceedings/01.pdf
  • [8] Lengyel Ecaterina,2014, Banat Wine Aroma, Publisher of Lucian Blaga University.
  • [9] Lengyel, E., Letitia Oprean, Ramona Iancu, Otto Ketney, Ovidiu Tita, Diana Stegărus, Raluca Popescu, 2013,The extraction and potentiating of the aroma compound in red grapes using commercial enzymatic mixtures, Conference proceeding, International Multidisciplinary Scientific Geoconference, SGEM 2013, www.sgem.org, Albena Bulgaria, Advances in Biotechnology, ISSN 1314-2704, 317-324.
  • [10] Lengyel, E., Letitia Oprean, Ramona Iancu, Otto Ketney, Ovidiu Tiţa, 2012, Antocyanins and poliphenols content in red Merlot, Cabernet Sauvignon and Pinot noir wines from Recas vineyard, Romania, Acta Universitatis Cibiniensis, Series E: Food Technology, ISSN 1221- 4973, vol. XVI, (1), 51-56, http://saiapm.ulbsibiu.ro/rom/ cercetare/ACTA_E/AUCFT.html.
  • [11] Lengyel, E., 2012, Primary aromatic character of wines, Acta Universitatis Cibiniensis, Series E: Food Technology, ISSN 1221-4973, vol.XVI, (1), 3-18, http://saiapm.ulbsibiu.ro/rom/cercetare/ACTA_E/AUCFT.html.
  • [12] Llaudy M. & Canals R., Gonzalez-Manzano S., Canals J.M., Santos-Buelga C., Zamora F., 2006, Influence of micro-oxygenation treatment before oak aging on phenolic compound composition, astringency, and color of red wine, Journal of Agriculture and Food Chemistry, USA, vol. 54, pp 4246-4252.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.agro-1ddd8214-58bf-4aef-aeee-d853d1f5ad3d
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