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IMPACT OF PHYTO-TECHNICAL MEASURES TO THE FETEASC─é NEAGR─é VINE VARIETY GROWN IN COTNARI VINEYARD FOR IMPROVE THE QUALITATIVE POTENTIAL


ROTARU LILIANA, PETREA TRAIAN MIHAIL, PRIS─éCARU CORNE
University of Agricultural Sciences and Veterinary Medicine ÔÇŁIon Ionescu de la BradÔÇŁ Iasi. 3, M. Sadoveanu Alley, 700490, Iasi, Romania
e-mail: lirotaru@uaiasi.ro, t_m_petrea@yahoo.com, corneliapris@uaiasi.ro

Issue:

SCSB, Number 1, Volume XXII

Section:

Volume 22, No. 1 - Vegetal Biology

Abstract:

Optimization of technology for a new variety introduced in range of a vineyard requires study various technological links so that the chosen solution to be viable in terms of quality and economy. Ripening grapes is a very complex biochemical process , which depends on the quality of grape and wine. Grape maturation is strongly influenced by climatic conditions, but also agrotechnics applied so that the quality of raw materials for wine varies widely from one year to another, from one vineyard to another. The technological maturation of the grapes is aimed accumulation of large amounts of sugars and reducing excessive acidity of grapes to achieve a balanced report as glucoacidimetric that ensures obtaining quality wines and phenolic maturation is a prerequisite basic technology enabling quality red wines their quality forecasting and modeling technologies winemaking. The work was targeted for potential qualitative Feteasc─â neagr─â, new introduced in Cotnari vineyard, in the application of complex green works operations. By applying operations and green works are to achieve an optimal technological choice not to follow to obtain the highest yields of grapes, but the most balanced in terms of all the factors involved in the ripening grapes. Following investigations revealed that to the practice of short cutting at Feteasc─â neagr─â grapes in conjunction with partial leafless operation caused an increase in the concentration of sugars and adding weeding operation also leads to a decrease in total acidity and an increase concentration of phenolic compounds and anthocyanins.

Keywords:

Feteasc─â neagr─â, Cotnari, green works, cultural technologies, qualitative potential.

Code [ID]:

SCSB201301V22S01A0002 [0003938]


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