ISHS Acta Horticulturae 754: International Workshop on Advances in Grapevine and Wine Research
THE FEATURES OF MURFATLAR 'PINOT GRIS' MUST AND WINE OBTAINED AT ADVANCED OVER-RIPENESS |
| Authors: | G. Beleniuc, G. Marin |
| Keywords: | vineyard, harvest, berries, volatile acidity, alcohol forming power, reduced extract, ash content |
| Abstract:
Under the conditions existing at Murfatlar vineyard, the Romanian ‘Pinot gris’ variety may be harvested at advanced over-ripeness. In this case can be obtained naturally sweet wines of a special quality. The research is referring to establish ‘Pinot gris’ grapes composition and to establish ‘Pinot gris’ musts composition from berries sampled at different maturity stages: at complete maturity, from berries at over-ripeness, from berries at advanced over-ripeness, and from mixed berries over-ripeness and at advanced over-ripeness (global vinification). The must resulted from the berries harvested at advanced over-ripeness show important increases in sugar content, total and volatile acidity and decreases in the flavour, comparatively with the must resulting from berries harvested at standard over-ripeness. The wines obtained from lately harvested grapes are characterized by the high values of the following: alcohol forming power, reduced extract, ash content, glycerol, total and volatile acidity as well as by a high concentration of the evaluated components. The advanced over-ripeness leads to obtaining naturally sweet wines, but in the same time at a considerable lost harvest. | |
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