THE RELATIONSHIP BETWEEN SOIL TYPE AND DRY EXTRACT CONTENTN IN RED WINES FROM NORTHERN TRANSYLVANIA
Remus Ovidiu Burdea,
Tiberia Ioana Pop,
Anca Cristina Babes,
Claudiu Ioan Bunea,
Nastasia Pop,
Tincuta Maria Gocan,
Mirela Gabriela Heizer
Affiliations
Remus Ovidiu Burdea
University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
Faculty of Horticulture
Mănăştur Street, No. 3-5, 400372, Romania
National Office for Vineyards and Wine Products,
49 Iancului Road Street, 3 Sector, Bucharest, Romania
Tiberia Ioana Pop
University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca, Romania
Anca Cristina Babes
University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca, Romania
Claudiu Ioan Bunea
University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca, Romania
Nastasia Pop
University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca, Romania
Tincuta Maria Gocan
University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca, Romania
Mirela Gabriela Heizer
National Office for Vineyards and Wine Products,
49 Iancului Road Street, 3 Sector, Bucharest, Romania
The study of dry extract was conducted on Fetească neagră variety, cultivated in five vineyards, in the Northern Region of Transylvania, in a white wines consecrated area, to find favorability for red wines. The research was conducted on protected geographical indications and protected designations of origin in correlation with five soil types on which the black grapevine are cultivated. Were used analitycal results from an official authorized laboratory and samples presented to national evaluating commisions for origin and authenticity certification for the commercialize purpose with protected geographical indication or protected designation of origin. The soil type and the location are not limitative factors for accumulating of high values of dry extract in the grapes destinated for producing red wines. The results were almost similar in the red wines produced in clasical white wines area, with those from a consecrated area for quality red wines.
