THE MAIN COMPOSITION CHARACTERISTICS OF GRAPES FROM THE WHITE AND SEMI-AROMATIC VARIETIES

Abstract

The studies were carried out at the Research and Development Station for Viticulture and Oenology Drăgășani and aimed to study certain varieties of Romanian and foreign white grapes grown in the eco-pedo-climatic conditions of the Drăgășani vineyard, Vâlcea county. The researches that are the subject of this paper were carried out during the wine years 2019, 2020 and 2021 on the technological potential of varieties for white and aromatic wines: 'Crâmpoşie selecționată', 'Sauvignon', 'Crâmpoşie aromată' and 'Tămâioasă românească'. In all 3 wine years, during which the research was carried out, starting with the onset of the leafy phenophase, identified by soaking the berries, according to the methodologies developed by the Research and Development Institute for Viticulture and Oenology, the grapes growth and ripening process were monitored. For this purpose, for all the varieties studied in the Drăgășani vineyard, 500-700 grapes were taken into account at each reference calendar date, accurately determining their weight and comparring to 100 berries. In the must of the 500-700 berries, the relative contents in carbohydrates (g/l) and acidity (g/l in H 2SO4) have been determined by appropriate methods. For the first time, the newly created variety at RDSVO Drăgășani, the elite obtained from the sexual hybridization between 'Crâmpoşie selecționată' and 'Muscat de Hamburg'.