ISHS Acta Horticulturae 768: XXVII International Horticultural Congress - IHC2006: International Symposium on The Role of Postharvest Technology in the Globalisation of Horticulture
EFFECT OF MACERATION AND FERMENTATION PROCESSES ON SENSORY CHARACTERISTICS OF CABERNET SAUVIGNON AND MERLOT WINES IN ROMANIA |
| Authors: | C. Băduca, G. Beleniuc, M. Trandafirescu |
| Keywords: | maceration, fermentation, sensory characteristics, vineyards |
| Abstract:
Research undertaken over many years in the main vineyards of Oltenia – a large viticultural region in West Romania, has identified some of the sensory characteristics of Cabernet Sauvignon and Merlot wine. Using grapes obtained from the same viticultural areas and using the same vinification technologies, Merlot wines were more supple and elegant than Cabernet Sauvignon wines, which are characterised by their vigour, full-body and personality. This research demonstrated the importance of maceration and fermentation techniques used in the wine making process, which allow the wines to have characteristics of this terroir. | |
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