Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Cecilia NEAGU, Radu Andrei IOVA, Daniela CREȚU
In order to determine the dynamics of the red wines quality produced within S.C. Murfatlar Romania SA, we performed an analysis of the main physical chemical parameters with an essential role in the quality of wines, namely: alcohol concentration %, free sugar g/l, total acidity g/l C4H6O6, non-reducing dry extract g/l, total sulphur dioxide g/l. The analysis regarding the main physical, chemical and organoleptic parameters (colour, smell, taste, texture, balance) responsible for the quality of the wine was performed during the last 3 years (2017-2019) for 12 samples of red wine obtained within the company. The main physical chemical parameters responsible for the quality of the wines, respectively the alcoholic strength, and the total acidity recorded a positive evolution for the analyzed red wines. In terms of organoleptic analysis, all four wines proved to be particularly extractive, with a strong bouquet, balanced and with special flavours. All the analyzed parameters were within the limits imposed by the International Organization of Vine and Wine (OIV) during the studied period.
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