IC-ANMBES 2012 May 24-27, 2012 Brașov, Romania THE CHARACTERIZATION OF THE AROMATIC WINE FROM TARNAVE VINEYARD BETWEEN THE YEARS 2010 AND 2011 Mărginean Maria Cosmina, Tana Maria Cristina, Tița Mihaela Adriana, Tița Ovidiu Lucian Blaga University of Sibiu Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Street Dr. Ion Raţiu Nr. 7-9, Sibiu 550012 Romania, corresponding author, e-mail:ovidiu.tita@yahoo.com, tel.0269236441 Abstract Transylvanian Plateau has a chain of hills, the general direction southwest and nature rewards us with the sweetness and flavor of Muscat Ottonel and Traminer roz grapes.tarnave Vineyard is the largest in Transylvania, concentrating the vigor of the plantations grown in between Tarnava Mare and Tarnava Mica, under a cool climate that is conducive to preserving flavor. The study is performed on aromatic varieties such as Traminer roz and Muscat Ottonel, vintage 2010-2011, when they are harvested late from the harvesting campaign and knowing the biochemical processes that occurs in grapes are getting the kind of wine you want. Ottonel Muscat wines are straw-yellow, to golden-yellow, dry, with acidity that give fruitiness. In the center of Târnave vineyard, Muscat Ottonel values recorded in sugar content exceeding 210 g / l sugars and acidity than 4 g / l are generally obtained H2SO4.The obtained wines have a soft taste. Muscat Ottonel is a variety which finds favorable conditions for growth in cooler lands and is representative for dessert wines. Traminer roz wines are white, successful, thin, with special flavor. Is an aromatic variety that uses well ecoclimatic conditions of the vineyard at the northern limit of the culture of the wine where the grapes are discreet and fine flavor. The fruit color pink to red and naturally accumulate large amounts of sugar. After maceration and fermentation process, develop a complex flavor that is found in rose flowers, preserving and providing after maturation and specificity. Wines are distinguished by their attributes instead of printed production, the variety of culture methods and winemaking processes. Were analyzed to characterize the physico-chemical and examined periodically after the first decanting. Acknowledgements - This work was cofinanced from the European Social Fund through Sectoral Operational Programme Human Resources Development 2007-2013, POSDRU/CPP107/DMI 1.5/S/ project number ID 76851 Harmonization of Romanian academic valences to those of European Community.
Introduction Târnave vineyard wine region is part of the Transylvanian Plateau, located in the catchment area of the two rivers Tarnava Mica and Tarnava Mare. The climate from the Center of Jidvei vine culture is favorable grapevine culture. The climate is temperate continental, with hot summers, harsh and humid winters, but long sunny autumns witch are predominantly influenced by air masses and the presence of western Carpathian arc that protects cold drafts region northeast and east. The existence of an ancient viticulture, developed a good reputation in central Transylvania was necessary to establish the range of the study and, specifically this area, contributing to increased quantity and quality of grape production and development of new technologies, improved for specific production wines in the vineyard Tarnave. Aromatic wines have a share structure reduced the wine production in Romania. Aroma is due to the nature terpene chemicals that accumulate in grapes (variety of flavors) and secondary aromas formed during alcoholic fermentation and wines during aging (Tardea C., et al., 2000). Muscat Ottonel grown in Târnave vineyards has a rich aroma, free volatile terpenes are about 25-30% of volatile terpenes. Târnave vineyard specific microclimate and accumulation of free volatile terpenes keeping and related sugars (I.Buia, 2001). Technological process used to extract flavor, the pulp is skin maceration in tanks for 10-24 hours to extract flavors from grain husks, followed by separation of the must and its fermentation in controlled fermentation tanks. The resulting wines are generally mining with soft character. Traminer roz recovered well ecoclimatic conditions of the vineyards of Transylvania, at the northern limit of the culture of the vine where the grapes is smooth and mellow flavor. Improvement of nutrition through fertilization with chemical fertilizers in the ratio of 1/1, 5 N, 2/1, 5 P, 2 K, influencing the quantity of grapes, while maintaining crop quality Traminer roz (Gr Metaxa, 1976). by refraining from harmonious wines. Materials and methods Resulting wine at the end of alcoholic fermentation present a chemical composition more complex than wine comes from, is a biological product gross, to be completed.
Physico-chemical analysis of wine behind the control and steer the flow of wine-making technology, is absolutely indispensable for the characterization and assessment of wine. It must however be accompanied by organoleptic analysis of wine. Determination of alcohol Alcoholic wine alcoholic titre is expressed, which is main parameter of wine quality. Alcohol is the components with the largest share, after water, defining wine as alcoholic beverage, resulting from alcoholic fermentation of sugar in wine. Alcohol and printed wine characteristics with other compounds, provide preservation. Determination of alcoholic was simple distillation method and the concentration with alcoholmeter. Determination of total acidity by titration in the presence of phenol red on the indicator. Wine is acid reaction, which gives good taste, fresh and refreshing. Acidity provides physico-chemical stability of wine color and fresh taste Lighten up. Adds all the acids in wine in free state or as acid salts, capable to deliver proton (H +). Principle is the titration of acids with an alkaline solution of known titre. Total acidity = 0.1 x V1 x 1000 mg / liter V V1 - volume NaOH0 solution, 1 g N, V - volume of sample taken for determination ml. Determination of volatile acidity by steam distillation of the current device type Jaulmes Volatile acids are separated from the wine through their involvement with the current water vapor, then the vapors are rectified. Titration of volatile acids is made with 0.1 N in the presence of phenolphthalein as indicator. Sulfur dioxide and sorbic acid added to wine are not part of volatile acidity. Volatile acidity formed during alcoholic fermentation without surpassing 1 g / liter of wine and account for all volatile fatty acids acetic series present in wine in the free state or as salts. Volatile acid is formed as a barometer for the evolution of wines, their health, the difficulties are unlikely to wine storage.
Determination of free SO2 by iodometric titration Sulfur dioxide or sulfur dioxide in winemaking that has become antispetic, antioxidant and antioxidazic (acting attributes on oxidase enzymes). Antiseptic is only allowed for wine preservation. The SO doses directly free wine through oxidation / titration with iodine solution in acid. Of change of starch, indicating the point of excess starch. Depending on the volume of iodine solution consumed in titration determining the quantity of free SO. Determination of total SO2 combined sulfur dioxide SO 2 represents the fraction of which combine with certain substances in must and wine. S0 2 combined sulfur dioxide is the difference between total and free sulfur dioxide. Determination of sugars in the wine remaining unfermented sugars in wine (residual sugars) are small and variable quantities, which give wines typicity and not endanger the conservation / storage of wine. These sugars are mainly represented by hexose (fructose), plus traces of pentoze (arabinose, xylose).traditional volumetric methods (Fehling, Bertrand, Schoorl, Luff) give higher values than other methods because they are dosed and not ferment reducing substances in wine. Determination of reducing sugars in wine are represented by a set of sugars, is determined by their reducing action on Cu-alkaline solution (Fehling's reagent). Results and discussion With 2010 and 2011, were made in the vineyard and semiaromate Tarnave dry aromatic wine with alcoholic strength exceeding 12.2% vol, and total acidity than 6.44 g / l tartaric acid. Specific varietal wines with freshness and fruitiness, their analysis at the end of alcoholic fermentation reveals a trend towards better quality wines DOC CMD. The physico-chemical and organoleptic characteristics of wines from Muscat Ottonel (2010-2011) Determination Variety and harvest year MUSCAT OTTONEL 2010 Table 1. MUSCAT OTTONEL 2011
Alcohol content, % vol 12,2 12,5 Total acidity, g/l H 2 SO4 4,30 4,21 Total acidity, g/l C 4 H 6 O 6 6,57 6,44 Volatile acidity, g/l CH 3 -COOH 0.30 0,32 Un reducing dry extract, g/l 21,15 21,65 Residual sugar, g/l 3,1 3,6 The physico-chemical and organoleptic Rose Traminer wines (2010-2011) Table 2. TRAMINER ROZ TRAMINER Variety and harvest year 2010 ROZ Determination 2011 Alcohol content, % vol 12.2 13.0 Total acidity, g/l H 2 SO4 5.04 4.60 Total acidity, g/l C 4 H 6 O 6 7.71 7.03 Volatile acidity, g/l CH 3 -COOH 0.31 0.36 Un reducing dry extract, g/l 21.76 23.02 Residual sugar, g/l 1.54 1.68 Muscat Ottonel young wines have a yellow - straw to golden yellow, fine aromatic wines are dry, distinct Târnave vineyard. Favorites such as dry young wine and the wine matured. The wines have a higher alcohol level, is a contributing factor for the biological stability of wine, have a natural acidity, but enough to achieve balanced and harmonious wine, extract gives extract full body, flavor with floral characters was intense in 2011. In 2011 alcoholic strength reaches 12.5% vol alcohol, total acidity has values between 4.21-4.30 g / l H 2 SO 4 and un reducing dry extract has values between 21.15-21.65 g / l Volatile acidity is values ranging from 0.30 to 0.32 g / l CH 3 -COOH.
Traminer roz recovered well ecoclimatic conditions of the vineyards of Transylvania, at the northern limit of the culture of the vine where the grapes is smooth and mellow flavor. Traminer roz wines obtained are characterized by a high alcohol concentration of 12.2-13% vol total acidity of 4.60-5.04 g / L H 2 SO 4, and un reducing dry extract between 21.76 and 23.02 g / L. Conclusions To establish the physical and chemical composition characteristics of quality wines from Muscat Ottonel and Traminer roz have used formal analysis methods covered by state standards. Analyses were performed on wines obtained in Tables 1, 2 are composition characteristics as aromatic white wines, obtained during the years 2010 to 2011. The behavior for obtaining Muscat Ottonel quality aromatic wines is influenced by climatic conditions of the year, technology and quality grading; Skin maceration recommended in Muscat Ottonel and technological process used to extract the flavor. It was obtain dry citrus flavor like flowers, delicious, smooth, full body. Traminer wine is cristal clear, golden yellow, with distinct flavor and sweetness of rose. References 1. Aldea Aurelia, Ana Ileana Popa, 2006 Oferte tehnologice de realizare a vinurilor albe cu denumire de origine controlată din soiuri semiaromate, în Podgoria Târnave, Anale ICVV, vol. XVIII, 235. 2. Buia I., Babeş S., Popa Ana Ileana, Fl. Dănoaie, 1991 Influenţa duratei şi temperaturii de macerare asupra compoziţiei mustului şi vinului de Muscat Ottonel. Anale ICVV, vol. VIII. 3. Târdea C., Sârbu Gh., Târdea Angela, 2001 - Tratat de vinificaţie. Ed. Ion Ionescu de la Brad, Iaşi 4. Ţârdea C., 2007 Chimia si analiza vinului. Ed. Ion Ionescu de la Brad,.Iaşi. 5. Tita O., 2004 Tehnologii de obtinere a vinurilor, ED. ULBS Sibiu